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Pudding: A Global History

Quinzio, Jeri

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ISBN 10: 1780230427 / ISBN 13: 9781780230429
Published by Reaktion Books, United Kingdom, 2012
Used Condition: Good Hardcover
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HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Cooking and Food>Desserts and Candy>General. Book: USED, Good. Dust Jacket: Good. Bookseller Inventory # 01978178023042900. Bookseller Inventory # 01978178023042900

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Bibliographic Details

Title: Pudding: A Global History

Publisher: Reaktion Books, United Kingdom

Publication Date: 2012

Binding: Hardcover

Book Condition:Good

Dust Jacket Condition: Good

About this title


Pudding usually brings to mind flavors like chocolate, vanilla, and tapioca, but prepackaged pudding cups don’t even scratch the surface of global pudding varieties—the term can denote dishes containing candied fruits and nuts or even frugal blends of little more than flour and suet. Pudding: A Global History explains how puddings developed from their early savory, sausage-like mixtures into the sweet and sticky confections we are now familiar with, and he describes how advances in kitchen equipment have changed puddings over time. Tackling blood, bread, rice, batter, and vegetable puddings, Jeri Quinzio describes the diverse ways cooks around the world make their puddings and how versions from different countries vary—England’s rice pudding, for instance, is flavored with vanilla, nutmeg, or cinnamon, whereas in India it is made with nuts or raisins. In addition to investigating the history of puddings on the dining table, Quinzio also looks at the prominent place puddings have had in novels, poems, songs, and cartoons. He shows how authors and artists like Anthony Trollope, Robert Burns, and George Cruikshank have used puddings to illustrate their characters’ sorrows, joys, and even political leanings. Bursting with choice morsels about puddings past and present, this is a book for fans of blood pudding and plum pudding alike.

About the Author:

Jeri Quinzio is a freelance writer specializing in food history and the author of Of Sugar and Snow: A History of Ice Cream Making.

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