Download Beef: A Global History by Lorna Piatti-Farnell PDF

By Lorna Piatti-Farnell

ISBN-10: 1780230818

ISBN-13: 9781780230818

Hamburgers, pot roast, stew, steak, brisket—these mouthwatering dishes all have cows in universal. yet whereas the reply to the query, “Where’s the beef?” might be, “everywhere,” hyperlinks to weight problems and center affliction, mad-cow disorder, and international warming have prompted shoppers to show a suspicious eye onto the ever-present meat. Arguing that pork farming, cooking, and consuming is located in nearly each nation, Beef delves into the social, cultural, and fiscal elements that experience formed the creation and intake of pork all through history.
 
Lorna Piatti-Farnell exhibits how the category prestige of red meat has replaced over the years, revealing that the beef that used to be the most part in daily stews is this day showcased in difficult dishes by means of five-star cooks. She considers where pork has occupied in paintings, literature, and old cookbooks, whereas additionally being attentive to the moral matters in red meat construction and considering its destiny. that includes photographs of pork in paintings and food and palate-pleasing recipes from all over the world, Beef will attract the style buds of novice grillers and iron cooks alike.

Show description

Read Online or Download Beef: A Global History PDF

Similar cooking by ingredient books

Man Bites Dog

While devil, a territorial Doberman pinscher, lands up useless, Steven, a tender mailman, turns novice detective in an effort to transparent his identify during this comedian secret novel. dealing with 20-something, post-college angst, he fumbles his method via his past love and his first profession with the aid of his homicide She Wrote–addicted ally, Gina.

Deep Dark Chocolate

Darkish chocolate fans will fall head over heels for every of the greater than 60 indulgent recipes in Deep darkish Chocolate. daily treats contain Black Magic Chocolate coffee Cookies and Crunchy Nut Bittersweet Caramel Bars, whereas fancy delights like Papa Haydn's Chocolate Gateau and Little Chocolate Cheesecake with Mocha Affogato provide up impossible to resist decadence.

A touch of tropical spice: from chili crab to laksa: 75 easy-to prepare dishes from monsoon Asia

Unabashedly Asian with no being conventional, a slightly of Tropical Spice displays the attention-grabbing combination of peoples and cultures of Southeast Asia and the way that is affecting their respective cuisines. this contemporary, clean method of Asian cooking is prominent world wide today—honest meals that's effortless to place jointly, fit and assured to delight.

One pan, two plates: More than 70 complete weeknight meals for two

One pan + clean elements = dinner for 2! With an emphasis on lowering prep time and the standard sinkful of dishes, cooking teacher Carla Snyder serves up the proper couple's advisor to basic, whole, and actually scrumptious meals—imagine Balsamic Braised fowl Thighs with Figs and Creamy Polenta or Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto"—that may be made in a single skillet, in lower than 60 mins.

Additional resources for Beef: A Global History

Example text

Japanese Beef I know what you are thinking. You know your cows. Japanese beef is highly prized, a special category of meat that is coveted and expensive and served only in the best and most fashionable restaurants around the world. You are imagining television chefs singing the praises of Kobe beef and proclaiming its superior qualities. And you are probably assuming, just as I did, that the Japanese might have been perfecting ‘the art of beef’ for centuries, perhaps even millennia. As it turns out, the history of beef in Japan is not longstanding; it is, without a doubt, a modern development.

By 4000 BC, cattle were fully domesticated and had become a reliable presence in human groups. They had also evolved into two main and distinct sub-categories, which formed the basis for the development of cow species around the world: these are known as the ‘humpless’ cattle (Bos taurus) – which developed originally in Africa and the Near East – and the ‘humped’ cattle (B. indicus), more indigenous to Indian regions. Velten asserts that, without a doubt, these two species played an ‘enormous role in shaping civilisation’, impacting not only on lifestyle – their culinary uses converting human existence from nomadic to sedentary – but also functioning as an important socio-economic expression of wealth.

The meat is cut into small pieces and cooked on griddles and gridirons over a low flame of wood charcoal. Recently, pork has also begun to make an appearance as an additional ingredient at yakiniku restaurants; in spite of this, however, beef remains the favourite meat of choice for this particular grilling method. At yakiniku restaurants, the meat is chosen by the patrons and is taken directly to their table still in its raw form. The diners themselves cook the pieces of beef and offal on a grill.

Download PDF sample

Beef: A Global History by Lorna Piatti-Farnell


by Kenneth
4.0

Rated 4.51 of 5 – based on 6 votes