Offal A Global History

Author/creator Edwards, Nina Author
Format Electronic
Publication InfoLondon : Reaktion Books, Limited Chicago : Chicago Distribution Center [Distributor]
Description141 p. ill 07.750 x 04.750 in.
Supplemental ContentFull text available from Ebook Central - Public Library Complete
Subjects

SeriesReaktion Books - Edible Ser.
Summary Annotation Offal has the same pronunciation as awfulan appropriate homophone, given that offal comprises the whole spectrum of an animals glands, essential organs, skin, muscle, guts, and every unmentionable in between. Yet as Nina Edwards shows in this intriguing history, offal has been consumed and enjoyed across ages and continents, often hidden by the rich variety of termslike fois gras and sweetbreadthat have evolved to veil their origins.Edwards dissects the complicated relationship we have with offal and the extreme reactions it inspires, asking if we can enjoy a pigs heart, a cows eyes, or a sheeps brain when it reminds us so viscerally of our own flesh and blood. She explores the offal dishes that are specific to regional cuisines and holidays, such as Scottish haggis, Jewish chopped liver, and Southern states chitterlings. As she reveals, offal is a food of contradictionsit is high in nutrients but also dangerously high in cholesterol, and it can range from expensive haute cuisine to a cheap alternative for the impoverished. From tongue in Sichuan and gizzard stew in Rio de Janeiro to spicy cartilage in Calcutta, Offal sheds new light on the sometimes stomach-churning foods we consume.
Access restrictionAvailable only to authorized users.
Technical detailsMode of access: World Wide Web
Genre/formElectronic books.
ISBN9781780230979
ISBN1780230974 (Trade Cloth) Active Record
Standard identifier# 9781780230979
Stock number00314465

Availability

Library Location Call Number Status Item Actions
Electronic Resources Access Content Online ✔ Available