Avocado
A Global History
Distributed for Reaktion Books
144 pages
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50 color plates, 10 halftones
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4 3/4 x 7 3/4
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© 2020
- Contents
- Review Quotes
Table of Contents

Contents
1 The History of the Avocado
2 Growing Avocados
3 Selling an Odd, but Nutritious, Fruit
4 Eating Avocados and Other Uses
Appendix: Types of Avocado
Recipes
References
Further Reading
Websites and Associations
Acknowledgements
Photo Acknowledgements
Index
2 Growing Avocados
3 Selling an Odd, but Nutritious, Fruit
4 Eating Avocados and Other Uses
Appendix: Types of Avocado
Recipes
References
Further Reading
Websites and Associations
Acknowledgements
Photo Acknowledgements
Index
Review Quotes
Marion Nestle, professor emerita of nutrition, food studies, and public health, New York University, author of "Unsavory Truth: How Food Companies Skew the Science of What We Eat"
"A welcome addition to the Reaktion food series. . . . Filled with splendid facts, figures, and illustrations. . . . This is a fascinating story, beautifully told."
For more information, or to order this book, please visit https://press.uchicago.edu
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History: General History
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