Lamb: A Global History (Edible), by Brian Yarvin
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Lamb: A Global History (Edible), by Brian Yarvin
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So long as humans have been raising animals, they have been eating lamb. In this engaging history, Brian Yarvin tells the story of how we’ve raised, cooked, and eaten lamb over the centuries and the place it’s established in a wide range of cuisines and cultures worldwide. Starting with the earliest days of lamb and sheep farming in the ancient Middle East, Yarvin traces the spread of lamb to cooks in ancient Rome and Greece. He details the earliest recorded meals involving lamb in the Zagros Mountains of Iraq and Iran, explores its role in Renaissance banquets in Italy, and follows its path to China, India, and even Navajo tribes in America. Taking his story up to the present, Yarvin considers the growing locavore movement, one that has found in lamb a manageable, sustainable source of healthy—and tasty—protein. Richly illustrated and peppered with recipes, Lamb will be the perfect accompaniment to your next grilled chop or braised shank.
Lamb: A Global History (Edible), by Brian Yarvin- Amazon Sales Rank: #1027200 in Books
- Published on: 2015-09-15
- Original language: English
- Number of items: 1
- Dimensions: 7.75" h x .70" w x 4.75" l, .0 pounds
- Binding: Hardcover
- 160 pages
Review “Yarvin explores the historical development of different lamb dishes around the world, and engages in some first-hand reportage himself. While lamb might not be as common a dish for many North Americans as some other meats, it’s likely to play a heightened role in the future.” (Hans Rollman PopMatters)
About the Author Brian Yarvin is a food photographer and author of a number of books, including The Too Many Tomatoes Cookbook, based in New York.
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Most helpful customer reviews
0 of 0 people found the following review helpful. Short text, many excellent illustrations, recipes. If lamb is your dish, you'll like the book. By lyndonbrecht This short book is essentially a well-illustrated essay on lamb history and cuisine with a sizable number of recipes (in the appendix). I think it will appeal to people who like lamb and also more generally cooks who like to know something about he dishes they might cook. The illustrations are perhaps more interesting than the text, overall. Lamb is defined as a sheep slaughtered before it is one year old. There's also a bit of history of sheep more generally, not just lamb as a food.Yarvin has something of a bias against corporate agriculture and sees small farms raising lamb as a good solution to raise quality meat with a smaller energy footprint, and lamb as more profitable than other meats for small farms. His last chapter is on this general subject.The core of the book (unless you are looking for recipes) are chapters 2 and 3, on the culinary history of lamb. These are historical and have roughly the same focus (and could have been combined into one longer chapter). The wide geographic spread of lamb and some of the regional specialties are mentioned. The illustrations vary quite widely. One that struck me is a photo of a Navajo woman at a loom outside, near a flock of the distinctive sheep then common (the photo is approximately 100 years ago).
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