{"product_id":"beans-a-history","title":"Beans: A History","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKen Albala\u003c\/b\u003e is Professor of History and Director of Food Studies at the University of the Pacific, USA. He is the author of \n\u003ci\u003eThe Food History Reader\u003c\/i\u003e and \n\u003ci\u003eA Cultural History of Food in the Renaissance\u003c\/i\u003e, both published by Bloomsbury.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eList of Recipes\u003cbr\u003ePreface, Acknowledgements and a Note on Recipes\u003cbr\u003e1. Introduction \u003cbr\u003e2. Lentils: Fertile Crescent \u003cbr\u003e3. Lupines: Europe and Andes \u003cbr\u003e4. Fava Beans: Europe\u003cbr\u003e5. Peas, Chickpeas and Pigeon Peas\u003cbr\u003e6. Oddballs and Villains \u003cbr\u003e7. Mung and the Vignas: India\u003cbr\u003e8. Black-eyed Peas: Africa, Soul Food \u003cbr\u003e9. \u003ci\u003ePhaseolus vulgaris: \u003c\/i\u003eMexico and the World \u003cbr\u003e10. Limas and the Lesser Phaseoli: Andes \u003cbr\u003e11. Tepary beans: Native Americans \u003cbr\u003e12. Soy: China, Japan and the World\u003cbr\u003ePostscript\u003cbr\u003eBibliography\u003cbr\u003eIndex\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"A vividly entertaining history of the humble bean takes the reader on a curious, surprising and exciting journey across epochs, continents and cultures.\" --\u003ci\u003eRaymond Blanc\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Charming.\" -- \n\u003ci\u003eNew York Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"I would strongly urge a reading of \n\u003ci\u003eBeans\u003c\/i\u003e by Ken Albala which entertainingly unravels that most complicated of legumes through space and time.\" -- \n\u003ci\u003eThe Guardian\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Fresh and engaging from the start ... A must have for any serious foodie.\" -- \n\u003ci\u003eThe Telegraph\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Extraordinarily detailed and amusing. ... It is a totally endearing mixture of expertise and whimsy and should, by rights, be a bestseller.\" -- \n\u003ci\u003eThe Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Albala's range of geographical, historical and cultural references is extremely impressive.\" -- \n\u003ci\u003eIan Sansom, Saturday Guardian\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"A great read, full of exotic and intriguing information and thoroughly recommended.\" -- \n\u003ci\u003eTimes Higher Education Supplement\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Albala traces the histories of a wide range of beans and the result is an enthusiastic book which deploys commendable scholarship with the lightest of touches.\" -- \n\u003ci\u003eHistory Today\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Who ever knew that beans were so complicated and interesting. Told in fascinating detail by Ken Albala, \n\u003ci\u003eBeans: A Histor\u003c\/i\u003ey is an instructional book that reads like a novel.\" -- \n\u003ci\u003eCharlie Palmer\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Here is the first biography of beans presented by Ken Albala in vivid prose. Gut-buster or aphrodisiac, lowly legume or savior of civilization, the bean is more significant than we ever realized.\" -- \n\u003ci\u003eDarra Goldstein\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eBeans\u003c\/i\u003e is a lyrical book. It is a tale well told filled with unusual twists and turns with surprises popping up in almost every paragraph.\" -- \n\u003ci\u003eAndrew F. Smith, editor of the Oxford Encyclopedia of Food and Drink in America\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Lucky beans who have at last found their Homer. Who knew that the history of the Western world and parts of Asia could be illumined through the evolution of the lowly bean in its multiple forms from fava to soy? No one is better equipped than this skilled historian to wrap history, science, legend, folklore and fakelore in an entertaining narrative that delights while it informs. This is the most digestible bean dish I've ever encountered and all I want is more.\" -- \n\u003ci\u003eBetty Fussell, author of The Story of Corn and I Hear America Cooking: The Cooks and Recipes of American Regional Cuisine\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"In this delightful, informative bean biography, the author unravels the history, science and culture of beans across the world.\" -- \n\u003ci\u003eSainsbury Magazine\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Surprisingly readable and full of fascinating detail. ... \n\u003ci\u003eBeans: A History\u003c\/i\u003e would make a valuable addition to the bookshelf of anyone hungry to know the cultural and gastronomic history of the food on their plate.\" -- \n\u003ci\u003eOxford Vegetarians\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"I was immediately hooked. What a great combination of scholarly commitment and good humour!\" -- \n\u003ci\u003eJane Bowler, The Vegetarian\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"There appears to be very little Ken Albala doesn't know about the humble bean. ... an authentic and inclusive history.\" -- \n\u003ci\u003eAustralian Gormet Pages Newsletter\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"A light-hearted and entertaining narrative.\" -- \n\u003ci\u003eArtisan\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"With not a pod left unshelled, \n\u003ci\u003e Beans\u003c\/i\u003e is just plain fun to read thanks to author Ken Albala's sense of humour, devotion to scholarly detail and breezy writing style.\" -- \n\u003ci\u003eThe Roanoke Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"By successfully integrating history, geography, botany, and politics into understanding beans, Albala demonstrates the wonder of liberal education itself.\" -- \n\u003ci\u003eThe AAG Review of Books\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eThis is the story of the bean, the staple food cultivated by humans for over 10,000 years. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eFrom the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they \"tickle the genitals\"), to current research into the deadly toxins contained in the most commonly eaten beans. \n\u003cp\u003e\u003c\/p\u003eOver time, the bean has been both scorned as \"poor man's meat\" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Featuring a new preface from author Ken Albala, \n\u003ci\u003eBeans: A History \u003c\/i\u003etakes the reader on a fascinating journey across cuisines and cultures. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eAlbala, Ken\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKen Albala\u003c\/b\u003e is Professor of History at the University of the Pacific, USA. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKEN ALBALA\u003c\/b\u003e is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as \n\u003ci\u003eEating Right in the Renaissance\u003c\/i\u003e (2002) and \n\u003ci\u003eFood in Early Modern Europe\u003c\/i\u003e (Greenwood, 2003) and serving as series editor for Greenwood's series Food Culture around the World and Cooking Up History. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKen Albala\u003c\/b\u003e is professor of history at the University of the Pacific, Stockton, CA. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Albala, Ken\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Bloomsbury Academic\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-03-09\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|General|Gardening|Edible \u0026amp; Medicinal|Fruit|Social Science|Agriculture \u0026amp; Food (see also Political Science|Public Policy - Agricultur\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e History|Beans|Legumes|Cooking (Beans)\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.65 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781350022270\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781350022270\u003c\/p\u003e","brand":"Bloomsbury Academic","offers":[{"title":"Default Title","offer_id":52139478253849,"sku":"SP-9781350022270","price":37.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/cdfa63c5-7942-4330-a28c-3cdaabe9402a.jpg?v=1784470859","url":"https:\/\/westbindery.com\/products\/beans-a-history","provider":"West Bindery","version":"1.0","type":"link"}