[UCP Books]: New in the Edible Series: Wine ▪ Beef ▪ Offal ▪ Orange

 New in the Edible Series

Wine ▪ Beef ▪ Offal ▪ Orange

Published by Reaktion Books  ▪  Distributed by the University of Chicago Press

by Marc Millon                                                                                  Publication date: May 1, 2013
ISBN: 978-1-78023-111-2           128 pages ▪ 40 color plates; 20 halftones               Cloth ▪ $18.00
In Wine,Marc Millon explores our global obsession with fermented grape juice, discovering that the drink is intertwined with the roots of civilization itself. He takes us from Transcaucasia some eight thousand years ago to the burgeoning wine market in India and China, while describing the numerous varieties of grapes and the process of fermentation and storage.
Beef  by Lorna Piatti-Farnell                                                         Publication date: May 1, 2013
ISBN: 978-1-78023-081-8       128 pages ▪ 40 color plates; 20 halftones               Cloth ▪ $18.00
Beef delves into the social, cultural, and economic factors that have shaped the production and consumption of beef throughout history. Lorna Piatti-Farnell shows how the class status of the meat has changed over time, while also considering the ethical issues in beef production and contemplating its future. Featuring palate-pleasing recipes from around the world, Beef will appeal to the taste buds of amateur grillers and iron chefs alike.
Offal by Nina Edwards                                                                   Publication date: May 1, 2013
ISBN: 978-1-78023-097-9       128 pages ▪ 40 color plates; 20 halftones                Cloth ▪ $18.00
“Offal” has the same pronunciation as “awful”—an appropriate homophone, given that offal comprises the whole spectrum of an animal’s glands, essential organs, skin, muscle, guts, and every unmentionable in between. In this intriguing history, Nina Edwards shows that offal has been consumed and enjoyed across ages and continents, and she dissects the complicated relationship we have with it and the extreme reactions it inspires.
Oranges by Clarissa Hyman                                                                    Publication date: May 1, 2013
ISBN: 978-1-78023-099-3       128 pages ▪ 40 color plates; 20 halftones                Cloth ▪ $18.00
Oranges tells the tale of a fruit so ubiquitous we almost take it for granted. Clarissa Hyman reveals the long and tantalizing story of the orange’s journey from its Mediterranean origins to the grocery produce section. She also surveys the many types of oranges and details the challenges facing modern producers of this favorite fruit.
Marc Millon is a food, wine, and travel writer and the author of The Wine and Food of Europe. Lorna Piatti-Farnell is a senior lecturer in communication studies at Auckland University of Technology, New Zealand. Nina Edwards is a freelance writer living in London, UK, and the author of On the Button: The Significance of an Ordinary Item. Clarissa Hymanis a UK-based freelance writer specializing in food, travel, cookery, and culture. Please contact Laura Avey at lavey@press.uchicago.edu or 773.702.0376 for more information.



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