Revolting Recipes From History
(eBook)

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Published
Pen and Sword, 2022.
Format
eBook
ISBN
9781526773036
Status
Available Online

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Language
English

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Citations

APA Citation, 7th Edition (style guide)

Seren Charrington Hollins., & Seren Charrington Hollins|AUTHOR. (2022). Revolting Recipes From History . Pen and Sword.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Seren Charrington Hollins and Seren Charrington Hollins|AUTHOR. 2022. Revolting Recipes From History. Pen and Sword.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Seren Charrington Hollins and Seren Charrington Hollins|AUTHOR. Revolting Recipes From History Pen and Sword, 2022.

MLA Citation, 9th Edition (style guide)

Seren Charrington Hollins, and Seren Charrington Hollins|AUTHOR. Revolting Recipes From History Pen and Sword, 2022.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID914decdc-5ca7-1f2c-43d8-4645f8d69491-eng
Full titlerevolting recipes from history
Authorhollins seren charrington
Grouping Categorybook
Last Update2023-03-08 17:02:47PM
Last Indexed2024-04-27 04:00:26AM

Book Cover Information

Image Sourcehoopla
First LoadedJul 14, 2023
Last UsedSep 30, 2023

Hoopla Extract Information

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    [synopsis] => Nothing causes a stir on social media platforms like a topical discussion on the latest food trend. Modern-day chefs like to think that they are creative and often claim to push boundaries of food creation, but if we want to explore real culinary creativity then we need to look to our ancestors.

Writer and food historian, Seren Charrington-Hollins delves into the history of culinary experimentation to bring us some of the weirdest and most stomach-churning food delicacies to ever grace a dining table. She uncovers the rather gruesome history behind some everyday staples, uncovers bizarre and curious recipes, whilst casting a light on foods that have fallen from culinary grace, such as cows udders and tripe, showing that revulsion is just a matter of taste, times and perhaps knowledge.

From pickled brains to headcheese, through to song birds and nymph's thighs, this book explores foods that have evoked disgust and delight in diners depending on culinary perspective.

So pull up a chair, unfold your napkin and get ready for a highly entertaining and enlightening journey to explore what makes a recipe revolting? Be warned, you'll need a strong stomach and an open mind.
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