Caviar: A Global History

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Caviar: A Global History

by Nichola Fletcher

Reaktion Books | May 15, 2010 | Hardcover |

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Served up with a mother of pearl spoon and alongside a crystal flute of champagne, caviar is the ultimate culinary symbol of wealth, luxury, and decadence. But how did tiny fish eggs-which many might regard as an unwanted, throwaway food-become such an international delicacy? In Caviar: A Global History, renowned food writer Nichola Fletcher answers this curious question, examining the rise of caviar as an indulgence and its effect on the lives of the people who seek and sell it today.

            Fletcher takes the reader on a tour of the main areas of caviar production-Russia, Iran, Europe, and America-and investigates how the industry has contributed to the decline of the sturgeon population, the fish most associated with caviar. As Fletcher details, many efforts are underway to create sustainable sturgeon farming, which would make it possible to enjoy caviar with a clear, environmental conscience.  

Featuring vibrant illustrations and many fascinating anecdotes, Caviar also offers advice on purchasing and serving caviar. This is the perfect food book for everyone in need of a little opulence and glamour.

Format: Hardcover

Dimensions: 136 Pages, 4.72 × 7.48 × 0.39 in

Published: May 15, 2010

Publisher: Reaktion Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1861896506

ISBN - 13: 9781861896506

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– More About This Product –

Caviar: A Global History

Caviar: A Global History

by Nichola Fletcher

Format: Hardcover

Dimensions: 136 Pages, 4.72 × 7.48 × 0.39 in

Published: May 15, 2010

Publisher: Reaktion Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1861896506

ISBN - 13: 9781861896506

Table of Contents

Introduction: Why Caviar?

1    Sturgeon: The Jurassic Fish
2    Ikra: The Soul of Russia
3    Châv-jâr: Iran''s Story
4    Caviales Comes to Europe
5    An American Caviar Rush
6    Crisis in the Caspian
7    How to Make a Sturgeon
8    Roe on Roe: Alternative Eggs
9    Caveat emptor: How to Buy It
10  How to Enjoy Caviar

Recipes
Appendix
Select Bibliography
Websites and Associations
Acknowledgements
Photo Acknowledgements
Index

From the Publisher

Served up with a mother of pearl spoon and alongside a crystal flute of champagne, caviar is the ultimate culinary symbol of wealth, luxury, and decadence. But how did tiny fish eggs-which many might regard as an unwanted, throwaway food-become such an international delicacy? In Caviar: A Global History, renowned food writer Nichola Fletcher answers this curious question, examining the rise of caviar as an indulgence and its effect on the lives of the people who seek and sell it today.

            Fletcher takes the reader on a tour of the main areas of caviar production-Russia, Iran, Europe, and America-and investigates how the industry has contributed to the decline of the sturgeon population, the fish most associated with caviar. As Fletcher details, many efforts are underway to create sustainable sturgeon farming, which would make it possible to enjoy caviar with a clear, environmental conscience.  

Featuring vibrant illustrations and many fascinating anecdotes, Caviar also offers advice on purchasing and serving caviar. This is the perfect food book for everyone in need of a little opulence and glamour.

About the Author

Nichola Fletcher is the vice chair of the Food Trust of Scotland and a member of the Guild of Food Writers.  Her book Nichola Fletcher's Ultimate Venison Cookery was the recipient of the Gourmand World Cookbook Award for best single subject cookbook in the world in 2008. She is the author of several other books, including 1001 Foods You Must Eat Before You Die.

Editorial Reviews

"Each book in the Edible Series describes a food or drink-its history, how it has evolved and how it has figured in various cultures across civilization. . . . Printed on heavy, rich stock with drawings and color photos, they are an appetizing bunch."
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