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Sausage
A Global History
Series: Edible
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Format: Hardback
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Sausage: A Global History serves up a tasty, informative,and witty account of bangers and bratwurst from all different cultures andperiods, easing our fears about these 'mystery meats', and introducing thereader to a host of unusual treats from around the world.
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Description
We know from murals that the ancient Egyptians made sausages from the blood of sacrificial cattle.
The word ‘sausage’ is derived from the Latin salsus, meaning ‘salted’.
The German Currywurst is so beloved that there is a museum dedicated to it in Berlin.
The popular pizza topping pepperoni is not Italian at all, but an American invention.
Mexican green chorizo is coloured with herbs, jalapeño chillies, and tomatillos.
The Chinese have made sausages since around 600 BC.
This book includes a selection of recipes.
From bangers to Bratwurst, and Cumberlands to chorizo, every country has its own special sausages. There is a veritable alphabet of sausage, from the Cajun andouille—and its less spicy forerunner, a French saucisson of the same name—all the way to the Italian zampone. As this rich and engaging history shows, people worldwide have been making sausages for thousands of years. They can be made of blood, meat, fish, or cheese; have a skin or be skinless; be dried, smoked, fermented, or fresh; tubular, spherical, or in a patty. The history of the sausage is one of relentless creativity and invention, as different cultures found countless delectable ways to transform otherwise unappealing scraps of meat.
Gary Allen peppers his account with examples from all over the world, as well as antique posters and advertisements, artworks, and cartoons. Together, they build a picture of a food that has been beloved—even as it’s scoffed at—throughout human history. Sausage is a must-read for anyone interested in the longstanding culinary journey of this versatile food.
Series: Edible
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Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Sausage by Gary Allen offers an impressive overview of various sausages from around the world, traversing regions and countries to explore broad categories and local specialties. While the book might not cover every aspect exhaustively, it highlights the diversity and creativity involved in sausage-making, featuring examples from German sulzwurst to Thai sai krok lueat. The descriptions evoke a sense of the resourcefulness and sometimes desperation behind humanity's culinary inventions.
Book Details
INFORMATION
ISBN: 9781780235004
Publisher: Reaktion Books
Format: Hardback
Date Published: 01 September 2015
Country: United Kingdom
Imprint: Reaktion Books
Illustration: 58 illustrations, 51 in colour
Audience: General / adult
DIMENSIONS
Width: 197.0mm
Height: 120.0mm
Weight: 250g
Pages: 160
About the Author
Gary Allen is an Adjunct Professor at Empire State College (part of the State University of New York). His books include The Herbalist in the Kitchen (2007), Herbs: A Global History (2012) and Sausage: A Global History (2015), both from Reaktion.
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