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Item Details
Title: NUTS
A GLOBAL HISTORY
By: Ken Albala
Format: Hardback

List price: £12.99
Our price: £9.48
Discount:
27% off
You save: £3.51
ISBN 10: 1780232829
ISBN 13: 9781780232829
Availability: Publisher out of stock. This item may be subject to delays or cancellation.
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Stock: Currently 0 available
Publisher: REAKTION BOOKS
Pub. date: 1 April, 2014
Edition: New ed.
Pages: 128
Description: Nuts is a gastronomic, botanical and cultural tour of the history and contemporary usage of the most staple of foodstuff, the nut.
Synopsis: From almonds and pecans to pistachios, cashews and macadamias, nuts are as basic as food gets - just pop them out of the shell and into your mouth. The original health food, the vitamin-packed nut is now used industrially in confectionery and in all sorts of cooking. The first book to tell the full story of how nuts came to be in almost everything, Nuts takes readers on a gastronomic, botanical and cultural tour of the world. After tackling the surprisingly difficult problem of defining a nut - some foods we think of as nuts are actually seeds and some are fruits - award-winning food writer Ken Albala provides a fascinating account of how nuts have been cooked, prepared and exploited through history and around the world, from cultivation and harvesting to processing and consumption - or non-consumption, in the case of those with nut allergies. With scrumptious recipes, surprising facts and fascinating nuggets inside, this entertaining and informative book will delight lovers of almonds, hazelnuts, chestnuts and more.
Illustrations: 60, 40 in colour
Publication: UK
Imprint: Reaktion Books
Returns: Returnable
Some other items by this author:
A CULTURAL HISTORY OF FOOD IN THE RENAISSANCE (HB)
A CULTURAL HISTORY OF FOOD IN THE RENAISSANCE (PB)
AT THE TABLE (HB)
AT THE TABLE: FOOD AND FAMILY AROUND THE WORLD
BEANS
BEANS
BEANS
BEANS
BEANS
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BEANS (HB)
BEANS (PB)
COOKING IN EUROPE (HB)
EATING RIGHT IN THE RENAISSANCE
EATING RIGHT IN THE RENAISSANCE (HB)
FOOD AND FAITH IN CHRISTIAN CULTURE (HB)
FOOD AND FAITH IN CHRISTIAN CULTURE (PB)
FOOD CULTURES OF THE WORLD ENCYCLOPEDIA
FOOD CULTURES OF THE WORLD ENCYCLOPEDIA (HB)
FOOD IN EARLY MODERN EUROPE (HB)
FOOD IN TIME AND PLACE
FOOD IN TIME AND PLACE (HB)
FOOD IN TIME AND PLACE (PB)
FROM FAMINE TO FAST FOOD (HB)
FROM FAMINE TO FAST FOOD: NUTRITION, DIET, AND CONCEPTS OF HEALTH AROUND THE WORLD
GREAT GELATIN REVIVAL
GROW FOOD, COOK FOOD, SHARE FOOD (PB)
NEW ORLEANS
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NEW ORLEANS (PB)
NOODLE SOUP (PB)
NUTS
OPENING UP NORTH AMERICA, 1497-1800 (HB)
OPENING UP NORTH AMERICA, 1497-1800 (HB)
OPULENT NOSH (HB)
PANCAKE (HB)
ROUTLEDGE INTERNATIONAL HANDBOOK OF FOOD STUDIES
ROUTLEDGE INTERNATIONAL HANDBOOK OF FOOD STUDIES
ROUTLEDGE INTERNATIONAL HANDBOOK OF FOOD STUDIES
ROUTLEDGE INTERNATIONAL HANDBOOK OF FOOD STUDIES
ROUTLEDGE INTERNATIONAL HANDBOOK OF FOOD STUDIES
ROUTLEDGE INTERNATIONAL HANDBOOK OF FOOD STUDIES (HB)
ROUTLEDGE INTERNATIONAL HANDBOOK OF FOOD STUDIES (PB)
THE BANQUET (HB)
THE BANQUET (PB)
THE BUSINESS OF FOOD (HB)
THE FOOD HISTORY READER (HB)
THE FOOD HISTORY READER (PB)
THE LOST ARTS OF HEARTH & HOME (HB)
THE MOST EXCELLENT BOOK OF COOKERY (PB)
THE SAGE ENCYCLOPEDIA OF FOOD ISSUES
THE SAGE ENCYCLOPEDIA OF FOOD ISSUES
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THREE WORLD CUISINES
THREE WORLD CUISINES (HB)
THREE WORLD CUISINES (PB)

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