Choice cuts
Subtitle: a savory selection of food writing from around the world and throughout history
By: edited and illustrated by Mark Kurlansky.
Contributors: Kurlansky, Mark.
Publisher: Penguin Books
Published: 2004
Place of publication: New York
Language: eng
Number of pages: 473
Subjects: Gastronomy -- Literary collections.; Cookery -- Literary collections.; Dinners and dining -- Literary collections.; Food habits -- Literary collections.; Food writing.
Genres: Literary collections.
Notes: Includes index.
Table of contents: title: Gourmets and gourmands; title: Food and sex; title: Memorable meals; title: Favorite restaurants; title: Markets; title: Not eating; title: Rants; title: On bread alone; title: The mystery of eggs; title: Eating your vegetables; title: A hill of beans; title: The fish that didn't get away; title: Poultry, fowl, and other ill-fated birds; title: The meat of the matter; title: Easy on the starch; title: A pinch of seasoning; title: Just a salad; title: The thing about truffles; title: Loving fat; title: Bearing fruit; title: The dark side of chocolate; title: Their just desserts; title: A good drink; title: Bugs; title: The French; title: The English; title: The Americans; title: The Germans; title: The politics of food; title: What does it mean?