Edible Flowers

A Global History

Constance L. Kirker and Mary Newman

Edible Flowers

Constance L. Kirker and Mary Newman

Distributed for Reaktion Books

144 pages | 45 color plates, 15 halftones | 5 x 7 3/4 | © 2016
Cloth $19.95 ISBN: 9781780236384 Published October 2016 For sale in North and South America only
Most of us like to look at them, but why on earth would anyone want to eat them? As Constance L. Kirker and Mary Newman show in this book, however, flowers have a long history as a tasty ingredient in a variety of cuisines. The Greeks, Romans, Persians, Ottomans, Mayans, Chinese, and Indians all knew how to cook with them for centuries, and today contemporary chefs use them to add something special to their dishes.
            Edible Flowers is the fascinating history of how flowers have been used in cooking, from ancient Greek dishes to the today’s molecular gastronomy and farm-to-table restaurants. Looking at flowers’ natural qualities: their unique and beautiful appearance, their pungent fragrance, and their surprisingly good taste, Kirker and Newman proffer a bouquet of dishes—from soups to stews to desserts to beverages—that use them in interesting ways. Tying this culinary history into a larger cultural one, they show how flowers’ cultural, symbolic, and religious connotations have added value and meaning to dishes in daily life and special occasions. From fried squash blossoms to marigold dressings, this book rediscovers the flower not just as something beautiful but as something absolutely delicious.
 
Contents
Introduction
1 The Ancient World
2 The Middle Ages to the Nineteenth Century
3 The Victorian Era to Today
4 Asia
5 The Mediterranean and the Middle East
6 Europe
7 The Americas
Afterword
 
Precautions When Eating Edible Flowers
Flower Dinner Menu
Recipes
Select Bibliography
Websites and Associations
Acknowledgements
Photo Acknowledgements
Index
 
For more information, or to order this book, please visit http://www.press.uchicago.edu
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