Edible flowers
Subtitle: a global history
By: Constance L. Kirker and Mary Newman
Contributors: Newman, Mary A., author
Series: The edible series; Edible
Published: 2016
Language: eng
Number of pages: 164
ISBN-13: 9781780236384
Copyright date: 2016
Subjects: Cooking (Flowers); Edible Plants; History
Description: Why in the world would someone want to eat flowers? And where, and when? Kirker and Newman provide a historical and geographical look at how flowers have been used in cooking. They explore cultural, symbolic and religious aspects, and then serve up a few recipes using some of the flowers covered.
Notes: Includes bibliographical references (pages 149-150) and index.
Table of contents: title: Introduction; title: The ancient world; title: The Middle Ages to the nineteenth century; title: The Victorian era to today; title: Asia; title: The Mediterranean and the Middle East; title: Europe; title: The Americas; title: Afterword; title: Precautions when eating edible flowers; title: Flower dinner menu; title: Recipes.