Katharine M. Rogers
â€œPork. The Other White Meat.â€ The well known National Pork Board slogan doesnâ€™t begin to describe the many types of meat that fall under the umbrella of â€œpork.â€ The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon. Since the Roman Empire, it has also been the most widely eaten meatâ€”it formed the high point of Roman feasts and was the mainstay of the traditional working class diet in Europe and North America.Â ,Pork: A Global History, follows the transition of pork from fashionable food to popular fare while also exploring the many edible parts of a pig and ways they are prepared. Katharine Rogers depicts how pork stopped being featured at aristocratic banquets and in high-end cookbooks as it became associated with the lower and middle classes. She explains how European settlers brought pork to the Americas and that barrel pork, kept submerged in a barrel of brine, was a staple of working class people in the United States. While roast suckling pig remains the most luxurious form of pork, Rogers reveals that people also use pigâ€™s blood to make black puddings, its tail to flavor soups and stews, and its fat for frying and as a pastry shortening. Beautifully illustrated and filled with recipes from around the world, ,Pork, will be a necessary addition to the bookshelf of any lover of bacon, sausage, and pork chops.
History,History,Food History,Nonfiction,Food and Drink,Food
Pork: A Global History