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Winner of The 2008 Jane Grigson Award, issued by the International Association of Culinary Professionals (IACP). Winner of the 2008 Cordon d' Or Culinary Literature - History Culinary Academy Award. This is the story of the bean, the staple food cultivated by humans for over 10, 000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they qtickle the genitalsq), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as qpoor man's meatq and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Beans: A History takes the reader on a fascinating journey across cuisines and cultures.We can also get some indication of how beans were used among the common people on the eve of the Revolution from a study of vegetables by Antoine Augustin ... He admits that leguminous plants furnish nourishment to all of Europe , but a€œthey are infinitely less appropriate for bread making. ... But indeed there is a red bean soup recorded as appearing on the table in the Chateau Rothschild in 1829.

Author:Ken Albala
Publisher:Berg - 2007-09-01


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