Pickles: A Global History
Pickles: A Global History

Explores the cultural and gastronomic importance of pickles from the earliest civilizations’ brine-makers to twenty-first-century dilettantes of dill. Join author Jan Davison and discover the art of pickling as mastered by the ancient Chinese; find out why Korean astronaut Yi So-yeon took pickled cabbage into space in 2008; learn how the Japanese pickle the deadly puffer fish; and uncover the pickling provenance of that most popular of condiments, tomato ketchup. A compulsively consumable, globe-trotting tour sure to make you pucker, Davison’s book shows us how pickles have been omnipresent in humanity’s common quest not only to preserve foods, but to create them—with relish.

Available @ Barnes & Noble

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