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Pork - A Global History (Hardcover, New)
Loot Price: R393
Discovery Miles 3 930
You Save: R22 (5%)
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Pork - A Global History (Hardcover, New)
Series: The Edible Series
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List price R415
Loot Price R393
Discovery Miles 3 930
You Save R22 (5%)
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"Pork. The Other White Meat." The well known National Pork Board
slogan doesn't begin to describe the many types of meat that fall
under the umbrella of "pork." The most versatile of meats, pork
ranges from the rich, delicate succulence of a roast loin to the
dry, salty assertiveness of pancetta and bacon. Since the Roman
Empire, it has also been the most widely eaten meat--it formed the
high point of Roman feasts and was the mainstay of the traditional
working class diet in Europe and North America. "Pork: A Global
History" follows the transition of pork from fashionable food to
popular fare while also exploring the many edible parts of a pig
and ways they are prepared. Katharine Rogers depicts how pork
stopped being featured at aristocratic banquets and in high-end
cookbooks as it became associated with the lower and middle
classes. She explains how European settlers brought pork to the
Americas and that barrel pork, kept submerged in a barrel of brine,
was a staple of working class people in the United States. While
roast suckling pig remains the most luxurious form of pork, Rogers
reveals that people also use pig's blood to make black puddings,
its tail to flavor soups and stews, and its fat for frying and as a
pastry shortening. Beautifully illustrated and filled with recipes
from around the world, "Pork" will be a necessary addition to the
bookshelf of any lover of bacon, sausage, and pork chops.
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