Beans : a history / Ken Albala.

Format:

Book

Author/Creator:

Albala, Ken, 1964-

Contributor:

ProQuest ebook central.

Language:

English

Subjects (All):

Cooking (Beans)--History.

Cooking (Beans).

Beans--History.

Beans.

Legumes--History.

Legumes.

History.

Physical Description:

1 online resource (xv, 261 pages.)

Edition:

English edition.

Place of Publication:

New York, NY : Berg, 2007.

System Details:

text file

Summary:

Whether refried, baked, falafelled, or complementing a nice Chianti, the humble bean has long been a part of gourmet and everyday food culture around the globe. As Ken Albala shows, though, over its history the bean has enjoyed more controversy than its current ubiquity lets on. From the bean's status as seat of the soul (at least, that's what Pythagoras thought) to seed of sin (or so said St. Jerome, who forbade nuns to eat beans because they "tickle the genitals"), Beans is a ripping tale of a truly magical fruit.

Contents:

List of recipes

Preface, acknowledgements and a note on recipes

1. Introduction

2. Lentils : fertile crescent

3. Lupines : Europe and Andes

4. Fava beans : Europe

5. Peas, chickpeas and pigeon peas

6. Oddballs and villains

7. Mung and the Vignas : India

8. Black-eyed peas : Africa, soul food

9. Phaseolus vulgaris : Mexico and the world

10. Limas and the lesser phaseoli : Andes

11. Tepary beans : native Americans

12. Soy : China, Japan and the world

Postscript

Bibliography

Index.

Notes:

Includes bibliographical references (pages 235-247) and index.

Electronic reproduction. Ann Arbor, MI Available via World Wide Web.

Description based on print version record.

ISBN:

9781350026124

1350026123

Publisher Number:

99984931260

Access Restriction:

Restricted for use by site license.