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" Cabbage : "
Meg Muckenhoupt.
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BL
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| Record Number
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855451
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| Main Entry
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Muckenhoupt, Margaret
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| Title & Author
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Cabbage : : a global history /\ Meg Muckenhoupt.
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| Publication Statement
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London, UK :: Reaktion Books, Ltd,, 2018.
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| Series Statement
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Edible
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| Page. NO
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140 pages :: illustrations ;; 21 cmm.
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| ISBN
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1780239815
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: 9781780239811
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Cabbage in the Garden of Eden -- The cabbage of fact and dreams -- The older the better -- The food of the people (and their cows) -- Our cabbage, right or wrong -- The future of cabbage -- Recipes.
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| Abstract
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"How could a vegetable be so beloved, so universal, and at the same time so disdained? One of the oldest crops in the world, cabbage has provided European and Asian peoples with vitamins A and C, and even with babies - according to folk tales about infants found 'under a cabbage leaf', that is. It has appeared in senators' speeches in ancient Rome and the luggage of South Korean astronauts. Cabbage is both a badge of poverty and an emblem of national pride; a food derided as cheap, common and crass, and an essential ingredient in iconic dishes from sauerkraut to kimchi. Cabbage is easy to grow because it contains sulphurous compounds that repel insect pests in the wild - and human diners indoors who smell its distinctive aroma. We can't live without cabbage, but we don't want to stand downwind of it. In this ... book, Meg Muckenhoupt traces cabbage's culinary paradox, exploring the cultural and chemical basis for its smelly reputation and enduring popularity. Filled with fascinating facts and recipes for everything from French cabbage soup to sauerkraut chocolate cake, Cabbage is essential reading for both food lovers and historians around."--Publisher's description.
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| Subject
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Cabbage-- History.
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| Subject
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Cabbage.
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Cooking (Cabbage)
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Cooking (Cabbage)-- History.
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| Subject
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Cabbage.
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Cooking (Cabbage)
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| Dewey Classification
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635.34
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| LC Classification
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SB331.M83 2018
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TX803.C2M83 2018
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