Bedankt voor het vertrouwen het afgelopen jaar! Om jou te bedanken bieden we GRATIS verzending aan op alles gedurende de hele maand januari.
- Afhalen na 1 uur in een winkel met voorraad
- Gratis thuislevering in België
- Ruim aanbod met 7 miljoen producten
Bedankt voor het vertrouwen het afgelopen jaar! Om jou te bedanken bieden we GRATIS verzending aan op alles gedurende de hele maand januari.
- Afhalen na 1 uur in een winkel met voorraad
- Gratis thuislevering in België
- Ruim aanbod met 7 miljoen producten
Omschrijving
Nothing causes a stir on social media platforms like a topical discussion on the latest food trend. Modern-day chefs like to think that they are creative and often claim to push boundaries of food creation, but if we want to explore real culinary creativity then we need to look to our ancestors.
Writer and food historian, Seren Charrington-Hollins delves into the history of culinary experimentation to bring us some of the weirdest and most stomach-churning food delicacies to ever grace a dining table. She uncovers the rather gruesome history behind some everyday staples, uncovers bizarre and curious recipes, whilst casting a light on foods that have fallen from culinary grace, such as cows udders and tripe; showing that revulsion is just a matter of taste, times and perhaps knowledge.
From pickled brains to headcheese, through to song birds and nymph's thighs, this book explores foods that have evoked disgust and delight in diners depending on culinary perspective.
So pull up a chair, unfold your napkin and get ready for a highly entertaining and enlightening journey to explore what makes a recipe revolting? Be warned; you'll need a strong stomach and an open mind.
Writer and food historian, Seren Charrington-Hollins delves into the history of culinary experimentation to bring us some of the weirdest and most stomach-churning food delicacies to ever grace a dining table. She uncovers the rather gruesome history behind some everyday staples, uncovers bizarre and curious recipes, whilst casting a light on foods that have fallen from culinary grace, such as cows udders and tripe; showing that revulsion is just a matter of taste, times and perhaps knowledge.
From pickled brains to headcheese, through to song birds and nymph's thighs, this book explores foods that have evoked disgust and delight in diners depending on culinary perspective.
So pull up a chair, unfold your napkin and get ready for a highly entertaining and enlightening journey to explore what makes a recipe revolting? Be warned; you'll need a strong stomach and an open mind.
Specificaties
Betrokkenen
- Auteur(s):
- Uitgeverij:
Inhoud
- Aantal bladzijden:
- 208
- Taal:
- Engels
Eigenschappen
- Productcode (EAN):
- 9781526773029
- Verschijningsdatum:
- 7/06/2022
- Uitvoering:
- Hardcover
- Formaat:
- Genaaid
- Afmetingen:
- 155 mm x 231 mm
- Gewicht:
- 528 g
Alleen bij Standaard Boekhandel
+ 55 punten op je klantenkaart van Standaard Boekhandel
SOLDEN
E-BOOK ACTIE
Beoordelingen
We publiceren alleen reviews die voldoen aan de voorwaarden voor reviews. Bekijk onze voorwaarden voor reviews.