Beans : a history / Ken Albala.
Material type: TextPublisher: New York, NY : Berg, 2007Edition: English edDescription: xv, 261 p.; 20 cmISBN:- 9781845204303 (cloth)
- 1845204301 (cloth)
- 641.3565 22
- QK495.L52 A567 2007
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.3565 ALB (Browse shelf(Opens below)) | 1 | Available | A401142B |
Includes bibliographical references and index.
Preface, acknowledgements and a note on recipes -- 1. Introduction -- 2. Lentils : fertile crescent -- 3. Lupines : Europe and Andes -- 4. Fava beans : Europe -- 5. Peas, chickpeas and pigeon peas -- 6. Oddballs and villains -- 7. Mung and the vignas : India -- 8. Black-eyed peas : Africa, soul food -- 9. Phaseolus vulgaris : Mexico and the world -- 10. Limas and the lesser phaseoli : Andes -- 11. Tepary beans : native Americans -- 12. Soy : China, Japan and the world.
"This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean." "The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans." "Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes toward this most basic of foodstuffs reveal a great deal about the society that consumes them."--BOOK JACKET.
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