{"product_id":"9781350022270","title":"Beans: A History","description":"\u003cp\u003eThis 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\"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as \"poor man's meat\" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Featuring a new preface by the author, Beans: A History takes the reader on a fascinating journey across cuisines and cultures.--COVER.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e: 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. Review Quotes : A vividly entertaining history of the humble bean takes the reader on a curious, surprising and exciting journey across epochs, continents and cultures. Raymond Blanc Review Quotes : I would strongly urge a reading of Beans by Ken Albala which entertainingly unravels that most complicated of legumes through space and time. The Guardian Table of Contents : List of Recipes Preface, Acknowledgements and a Note on Recipes 1. Introduction 2. Lentils: Fertile Crescent 3. Lupines: Europe and Andes 4. Fava Beans: Europe 5. Peas, Chickpeas and Pigeon Peas 6. Oddballs and Villains 7. Mung and the Vignas: India 8. Black-eyed Peas: Africa, Soul Food 9. Phaseolus vulgaris: Mexico and the World 10. Limas and the Lesser Phaseoli: Andes 11. Tepary beans: Native Americans 12. Soy: China, Japan and the World Postscript Bibliography Index Review Quotes : Charming. New York Times Publisher Marketing : 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\"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as \"poor man's meat\" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Featuring a new preface from author Ken Albala, Beans: A History takes the reader on a fascinating journey across cuisines and cultures. Contributor Bio: Albala, Ken Ken Albala is Professor of History at the University of the Pacific, USA.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback | \u003cstrong\u003ePages:\u003c\/strong\u003e 240 | \u003cstrong\u003ePublication Date:\u003c\/strong\u003e 2017-03-09\u003c\/p\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Paperback","offer_id":46475948884099,"sku":"9781350022270","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9781350022270.jpg?v=1770270322","url":"https:\/\/sebink.com\/products\/9781350022270","provider":"Sebink","version":"1.0","type":"link"}