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Distributed for Reaktion Books


A Global History

Beans are considered a basic staple in most kitchen cupboards, yet these unassuming foodstuffs have a very long history: there is evidence that beans have been eaten for 9,000 years. Whether dried, frozen, or canned, beans have substantial nutritional and environmental benefits, and can easily be made into a wholesome, satisfying meal. From garbanzos to lentils, and from favas to soybeans, Beans: A Global History brings to life the rich story of these small yet mighty edibles. Featuring historic and modern recipes that celebrate the wide variety of bean cuisines, this book speaks to the modern trend for healthy eating, taking readers on a vivid journey through the gastronomical, botanical, cultural, and political history of beans.

128 pages | 47 color plates, 5 halftones | 4 3/4 x 7 3/4 | © 2020


Food and Gastronomy

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"Beans is a concise and colorful introduction to valuable foods that are too often taken for granted."

OxVeg News

"Morris has condensed an incredible amount of bean information and history into one book. I want to both read several hundred more pages and get a pot simmering."

Carey Polis, digital director, Bon Appétit

"Beans is the history you never knew you needed. It’s thorough, a little gossipy, and a lot of fun. Many people have taken beans for granted but Morris gives them a deservedly royal treatment, and I imagine it would be hard not to find a passion for your legumes after reading this loving tribute."

Steve Sando, founder of Rancho Gordo and coauthor of "Heirloom Beans"

Table of Contents

1 Bean Botany
2 Bean Beginnings
3 Bean Cultures
4 The Lore and Literature of a Bean
5 Bean Cuisines
6 The Bean of Tomorrow
Select Bibliography
Websites and Associations
Photo Acknowledgements

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