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- DescriptionPork is the most widely eaten meat in the world. It formed the high point of Roman feasts and was the mainstay of the traditional working-class diet in Europe and North America for centuries. Today it remains popular in Western countries, while for the Chinese, 'meat' means pork unless otherwise specified. Almost every part of a pig is edible, and pork is the most versatile of meats - ranging from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of ham and bacon. Pork: A Global History tells how pork, the favourite meat of rich Romans, was disparaged in later centuries as a useful meat for the middle and lower classes. European settlers brought pork to the Americas and barrel pork, kept submerged in a barrel of brine, became a staple of working-class people in the USA. Pork has always been prized by all classes in China. Beautifully illustrated and filled with recipes from around the world, Pork will be a necessary addition to the bookshelf of any lover of bacon, sausage or pork chops.
- Author BiographyKatharine M. Rogers is author and editor of numerous books and anthologies, including Cat (Reaktion, 2006).
- Author(s)Katharine M. Rogers
- PublisherReaktion Books
- Date of Publication01/09/2012
- SubjectFood & Drink: General
- Series TitleEdible
- Place of PublicationLondon
- Country of PublicationUnited Kingdom
- ImprintReaktion Books
- Content Note60 black & white illustrations, 40 colour illustrations
- Weight318 g
- Width120 mm
- Height197 mm
- Spine18 mm
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