Pepper: A History of the World's Most Influential Spice PDF Download

Author: Marjorie Shaffer
Publisher: Macmillan
ISBN: 0312569890
Category : Cooking
Languages : en
Pages : 322

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Book Description
A chronicle of the history of pepper. Describes its role in bringing Westerners to Asia, tracing the extraordinary voyages, exotic adventures and brutal violence that marked its early trade.

Author: Christine McFadden
Publisher: Absolute Press
ISBN: 9781904573609
Category : Cooking
Languages : en
Pages : 0

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Book Description
Why is it that pepper and certain foods go together so perfectly? (Think steak au poivre, black pepper crisps, cream cheese and black pepper, or even strawberries and black pepper.) Christine McFadden's evocative collection of recipes from around the world are geared to modern lifestyles and informal eating, inspiring the imagination with unusual ways of using pepper - in cakes and desserts for example - reminding us of pepper's traditional use in pickles and preserves, in sauces and soups, curries and stews. A vivid first-hand description of the pepper gardens and spice markets of Kerala and a fascinating account of pepper's role in shaping history, provide a colourful backdrop to the serious business of cooking with and tasting pepper.

Author: K.P. Prabhakaran Nair
Publisher: Elsevier
ISBN: 0123918774
Category : Technology & Engineering
Languages : en
Pages : 380

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Book Description
Known as the "King" of spices, black pepper (Piper nigrum L.) and the "Queen" of spices, cardamom (Elettaria cardamomum M.), both perennial crops of the tropics, are the most important and most widely sought after spice crops of the world. They both have many uses, for example, both are used as flavourings and as a medicine. This book provides a comprehensive review of these two very important spice crops, covering origin, history, geographical distribution, production, economy and their uses. Discusses the two major spices of great economic value to the developing world The author is an eminent scientist who has won numerous awards for his work in this area

Author: P. N. Ravindran
Publisher: CRC Press
ISBN: 9789057024535
Category : Science
Languages : en
Pages : 456

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Book Description
Black Pepper is the first monograph on this important and most widely used spice. This volume includes chapters on all aspects of the crops' botany; crop improvement, agronomy, chemistry, post-harvest technology, processing, diseases, insect pests, marketing, economy and uses. All the available information has been collected and presented by experts for the use of students, teachers and research workers in the field, and will remain the major reference source for all pepper workers for some time to come.

Author: Kodoth Prabhakaran Nair
Publisher: Springer Nature
ISBN: 3030528650
Category : Science
Languages : en
Pages : 162

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Book Description
This book considers all aspects of black pepper from its growth, as a flowering vine, to how the dried fruit (peppercorn) is used as a spice and traded as a commodity. It is the economic mainstay of several India states and, principally, in Kerala State, with the Indian subcontinent being the largest black pepper producer. Indonesia has also emerged as a large producer of black pepper. Black pepper commands a leading position among the spices and has an immense commercial importance to world trade, finding its way onto the dining table of millions around the world, on the European and North American continents, and Japan. The use of black pepper ranges from a simple dietary component and flavour enhancer, to that of a spice with huge pharmacological benefits.

Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304

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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.

Author: Sean Brock
Publisher: Artisan
ISBN: 1579656439
Category : Cooking
Languages : en
Pages : 336

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Book Description
New York Times best seller Winner, James Beard Foundation Award, Best Book of the Year in American Cooking Winner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.

Author: K.P. Prabhakaran Nair
Publisher: Elsevier
ISBN: 0123918650
Category : Science
Languages : en
Pages : 381

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Book Description
Known as the "King" of spices, black pepper (Piper nigrum L.) and the "Queen" of spices, cardamom (Elettaria cardamomum M.), both perennial crops of the tropics, are the most important and most widely sought after spice crops of the world. They both have many uses, for example, both are used as flavourings and as a medicine. This book provides a comprehensive review of these two very important spice crops, covering origin, history, geographical distribution, production, economy and their uses. Discusses the two major spices of great economic value to the developing world The author is an eminent scientist who has won numerous awards for his work in this area

Author: Prem Jose Vazhacharickal
Publisher: Prem Jose
ISBN: 1973354349
Category : Reference
Languages : en
Pages :

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Book Description
Black pepper (Piper nigrum) the flowering wine belongs to the family piperaceae, cultivated for its fruit, which is usually dried and used as spice and seasoning. The black pepper high variability was also noticed for yield contributing characters like runner shoot production, holding capacity, adventitious root production, lateral branch habit, spike length, number of spikes per lateral branch, fruit set, dry weight. Pharmacological, toxicological, clinical applications and general uses of pepper are bioavailability enhancement, carminative, anti-cancer, natural antioxidant, black pepper as an anti-Inflammatory drug, cholesterol lowering and Immune enhancer, anti-pyretic, anti-periodic and rubefacient, black pepper Improves digestion and promotes intestinal health, preservation of the flavour content. Four different pepper varieties in Kerala were selected based on a baseline survey. The proximate composition includes estimation of dry matter and moisture content, estimation of crude protein, estimation of crude fibre, estimation of crude ash and insoluble ash, ether extract, determination of dietary fibre, gross energy, analysis of component of different varieties of Piper nigrum were determined. The sample Munthirimunda fruit has high moisture content. The sample Chengannor leaf has high dry matter content. The sample Chenganoor leaf has high crude protein content. The sample Panniyor leaf has high crude fibre content. Ether Extract is high in sample Chenganoor leaf. The sample Munthirimunda leaf has high comparatively high Total Ash content. Gross Energy is high in sample Panniyor fruit. A wide gap in the nutritional properties of Piper nigrum varieties exist in Kerala which could be further explored.

Author: Lidia Matticchio Bastianich
Publisher: Knopf
ISBN: 0307767566
Category : Cooking
Languages : en
Pages : 386

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Book Description
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.