Jam, Jelly and Marmalade
A Global History
Distributed for Reaktion Books
160 pages
|
40 color plates, 20 halftones
|
4 3/4 x 7 3/4
Review Quotes
Elizabeth Baird, best-selling cookbook author and member of the Order of Canada
"Hood traces the earliest forms of preserves in Persia and China, following the link between preserving and the availability of sugar, the contributions of railroads, jam’s part in the emerging labor movement, and the rise of large-scale commercial preserving that shipped these comestibles to all corners of the globe. Who thought jam, jelly, and marmalade were just delicious foods to spread on toast, dress a pudding, or fill a tart? The truth? It’s the history of the world . . . in a jar."
For more information, or to order this book, please visit https://press.uchicago.edu
Google preview here
You may purchase this title at these fine bookstores. Outside the USA, see our international sales information.