Sausage: A Global History (Edible), by Gary Allen
This is why we advise you to consistently visit this resource when you require such book Sausage: A Global History (Edible), By Gary Allen, every book. By online, you could not getting guide store in your city. By this on the internet collection, you can locate the book that you really wish to review after for very long time. This Sausage: A Global History (Edible), By Gary Allen, as one of the suggested readings, oftens remain in soft documents, as all book collections here. So, you might additionally not wait for few days later to obtain and also read guide Sausage: A Global History (Edible), By Gary Allen.
Sausage: A Global History (Edible), by Gary Allen
Download PDF Ebook Online Sausage: A Global History (Edible), by Gary Allen
When you get right down to it, taking the intestine of an animal and stuffing it with the ground meat of that animal doesn’t really seem all that intuitive an approach to food preparation. But, as Gary Allen shows in this rich and engaging history, people worldwide have been making sausage for thousands of years. A veritable alphabet of sausages, from the Cajun andouille—and its less spicy forerunner, a French saucisson of the same name––and Mexican chorizo all the way to the Italian zampone, Allen tells a story of relentless creativity and invention, as different cultures found countless delectable ways to transform these otherwise unappealing pieces of meat. Allen peppers his account with examples from all over the world, as well as antique posters and advertisements, artworks and cartoons; together, they build a picture of a food that has been beloved—even as it’s scoffed at—throughout human history, and remains a spicy favorite today.
Sausage: A Global History (Edible), by Gary Allen- Amazon Sales Rank: #880563 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 “Allen explores, region by region, and sometimes country by country, some of the broad categories and local specialties. These are slim volumes, and so far from exhaustive, but there’s an impressive overview here. From the German sulzwurst (a gelatine-bound sausage containing vinegar and/or pickles) to the Lebanese makanek (glazed with pomegranate molasses), from the beef sujuk (prevalent in Islamic countries) to Kazakhstan’s kazy (dried, smoked sausages made with salted horseflesh and garlic) to the Thai sai krok lueat (curry-flavoured blood sausages), the reader can’t help but be struck by the range of ingenuity—and perhaps sometimes desperation—that’s been applied to humanity’s most mobile meat.” (Hans Rollman PopMatters)
About the Author Gary Allen is adjunct professor at Empire State College, State University of New York. He is the author of several books, including Herbs: A Global History, also published by Reaktion Books.
Where to Download Sausage: A Global History (Edible), by Gary Allen
Most helpful customer reviews
0 of 0 people found the following review helpful. Taking sausage seriously. By lyndonbrecht Another title that sounds like a spoof, this is a serious book about sausage. It's a rather short book even for this series, but sausage fanciers would be mollified by a number of pages of recipes at the end. The illustrations are as usual in this series. excellent.Allen says that sausage always has its protein cut up in some way. Other than that, it's a loose definition, not just forced meat encased in a natural casing such as intestines. Casings include hog intestines, sheep stomachs, even, says Allen, the air bladder of croakers.I knew sausage from what might be called the Wisconsin palate, which includes kielbasa (Polish) and bratwurst (German) and the American hot dog. Turns out that sausage has been made from pig's brain, carp, horsemeat, yak blood, squid, dog meat, goat, sheep lung, donkey meat, wild boar, and apparently any kind of meat, many kinds of internal organs and blood. Usually a sausage has 20-30% fat. There is sausage in very many world cuisines.My two favorite chapters were Chapter 4, "Sausage from Everywhere Else" and Chapter 5, "Technology and the Modern Sausage." Everywhere else means non-European, and they are everywhere! There's also a lot of cross-cuisine. Technology has made the modern sausage extremely variable, and its contents is often a way to market pieces and parts not easily sellable elsewise. The consumers of hot dogs might not want to know what goes into one.
0 of 0 people found the following review helpful. Get your sausage on! By Rebecca A Diamond Gary Allen’s delightful new book, Sausage: A Global History, tells the fascinating back-story of sausages and how they evolved into the tasty, flavorful packages found in cuisines around the world. As Allen duly notes, “today sausages are equally at home in street vendors’ carts and in white-tablecloth dining establishments.”Long ago, our ancestors figured out that the intestines, stomachs, bladders and skins of animals could be useful containers for all the scraps of meat and organs that might otherwise be wasted. So, while it is true that sausage may have started out as “the efficient use of every part of a slaughtered beast,” Allen colorfully describes how they progressed to become “the darling of diners – daring and otherwise.”Although pork and beef are the ubiquitous varieties, lots of meats have been made into sausages, including lamb, goat, horsemeat, offal, poultry, seafood, and even elephant. Some cultures even have vegetable and grain sausages that predate the modern vegetarian craze.Allen covers in detail all the diverse and interesting ingredients that provide flavor and texture to these juicy parcels. He discusses some that might seem kind of unusual, including almonds, pistachios, walnuts, pine nuts, cinnamon and nutmeg, as well as more commonly recognized sausage flavorings such as sage, fennel, and garlic. Many of these combinations are a result of the meshing together of various cuisines as they conquered and/or developed trade routes with other regions. Local ingredients were integrated with those from exotic locales to create unique taste sensations.Sausage cooking and preserving methods are as varied as the ingredients, which results in a rainbow of hues for the finished product. A colorful lot, sausages range in color from the very pale German Weisswurst, which is white because it is unsmoked and contains no nitrites that would turn it pink, to very dark smoked and blood sausages.Blood is an ingredient that shows up in the earliest sausage references, reflecting the ‘no-waste’ attitudes of the past. Pigs blood is most commonly used – in addition to providing the sausage with a dark color, it also flavors the sausage. Although many might be squeamish about giving it a try, Allen notes that blood sausages are alive and well - part of a trend that is linked to the Slow Food movement, as well as a desire for folks to show respect for the animals we eat, and to explore the taste of history that would otherwise be lost – a way of reviving the kind of frugality that led to the invention of sausages.Chock-full of historical nuggets and informative references to the present day, this book is a mouthwatering look at this important food that has stood the test of time. Descriptive photos and illustrations are peppered throughout. For those hungering for a taste, Allen provides a selection of sausage recipes – the Orecchiette with Broccoli Rabe and Sausage is definitely on my list of those to try!
0 of 0 people found the following review helpful. ... a series dedicated to food and drink - a good overview, some modern recipes By Jeremy Fletcher It's a decent little book in a series dedicated to food and drink - a good overview, some modern recipes, a fair number of photos and historic advertisements. It's a *much* deeper dive into the history than any other charcuterie book I've read.The second chapter (the title still makes me snerk - "Some Historical Sausages and the Links Between Them") starts with a couple allusions from The Iliad and goes forward. There are sausage recipes from some of the easily accessible works (Scappi's Opera, Das Book von Guter Spise, Le Menagier de Paris) but also some of the more obscure European and Middle Eastern works.While it's a thin book, it's a useful one for anyone interested in more than the standard "here are today's recipes from around the world" charcuterie books.
See all 3 customer reviews... Sausage: A Global History (Edible), by Gary AllenSausage: A Global History (Edible), by Gary Allen PDF
Sausage: A Global History (Edible), by Gary Allen iBooks
Sausage: A Global History (Edible), by Gary Allen ePub
Sausage: A Global History (Edible), by Gary Allen rtf
Sausage: A Global History (Edible), by Gary Allen AZW
Sausage: A Global History (Edible), by Gary Allen Kindle
Tidak ada komentar:
Posting Komentar