Language:EnglishPublisher:Bloomsbury AcademicISBN-13:9781350022270ISBN-10:1350022276UPC:9781350022270Book Category:Cooking, Gardening, Social ScienceBook Subcategory:Fruit, Agriculture & FoodSize:8.40 x 5.40 x 0.60 inchesWeight:0.6504Product ID:SC3NEV93NH
Beans: A History
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"),...Language:EnglishPublisher:Bloomsbury AcademicISBN-13:9781350022270ISBN-10:1350022276UPC:9781350022270Book Category:Cooking, Gardening, Social ScienceBook Subcategory:Fruit, Agriculture & FoodSize:8.40 x 5.40 x 0.60 inchesWeight:0.6504Product ID:SC3NEV93NH
Ken Albala is Professor of History and Director of Food Studies at the University of the Pacific, USA. He is the author of The Food History Reader and A Cultural History of Food in the Renaissance, both published by Bloomsbury.
Publisher: Bloomsbury Academic
Edition
2nd Edition
Contributor(s)
Author
Free shipping on orders over $75. Standard shipping takes 3-7 business days. Returns accepted within 30 days of purchase.