|
" Sausage : "
Gary Allen.
| Document Type
|
:
|
BL
|
| Record Number
|
:
|
855419
|
| Main Entry
|
:
|
Allen, Gary, (Gary J.)
|
| Title & Author
|
:
|
Sausage : : a global history /\ Gary Allen.
|
| Publication Statement
|
:
|
London, UK :: Reaktion Books Ltd,, 2015.
|
| Series Statement
|
:
|
Edible
|
| Page. NO
|
:
|
1 online resource (159 pages) :: illustrations (chiefly color)
|
| ISBN
|
:
|
1780235550
|
|
|
:
|
: 9781780235554
|
|
|
:
|
1780235003
|
|
|
:
|
9781780235004
|
| Contents
|
:
|
Introduction -- What is sausage, and where did it originate? -- Some historical sausages and the links between them -- Sausages of Europe -- Sausages from everywhere else -- Technology and the modern sausage -- Sausage : theme and variations -- Conclusion -- Recipes -- Appendix : a selection of regional sausages.
|
| Abstract
|
:
|
When you get right down to it, taking the intestine of an animal and stuffing it with the ground meat of that animal doesn't really seem all that intuitive an approach to food preparation. But, as Gary Allen shows in this rich and engaging history, people worldwide have been making sausage for thousands of years. A veritable alphabet of sausages, from the Cajun andouille-and its less spicy forerunner, a French saucisson of the same name--and Mexican chorizo all the way to the Italian zampone, Allen tells a story of relentless creativity and invention, as different cultures found countless dele.
|
| Subject
|
:
|
Cooking (Sausages)-- History.
|
| Subject
|
:
|
Sausages-- History.
|
| Subject
|
:
|
Cooking (Sausages)
|
| Subject
|
:
|
COOKING-- General.
|
| Subject
|
:
|
Sausages.
|
| Dewey Classification
|
:
|
641.36
|
| LC Classification
|
:
|
TX749.5.S28A55 2015
|
| |