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Coconut: A Global History (Edible) (Hardcover)

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From curries to creamy piña coladas, a delectable global history of the many culinary incarnations of the coconut.
The flavor and image of the coconut are universally recognizable, conjuring up sweet, exotic pleasures. Called the “Swiss army knife” of the plant world, the versatile coconut can be an essential ingredient in savory curries, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut’s culinary credentials extend far beyond a sprinkling on a fabulous layer cake or cream pie to include products such as coconut vinegar, coconut sugar, coconut flour, and coconut oil. Complete with recipes, this book explores the global history of coconut from its ancient origins to its recent elevation to super-food status.

About the Author

Mary Newman has taught at Ohio University and the University of Malta and is a member of the International Association of Culinary Professionals.

Constance L. Kirker is a retired Pennsylvania State University professor of art history. An avid gardener and foodie, she has written numerous research publications on food history.

Praise For…

"A beautifully written and important book."
— Janet DeNeefe, chef and owner of Casa Luna Bali, cookbook author

"Coconut is an edible adventure! Entertaining, knowledgeable, and fun to read. . . . [A] gem of a book."
— Heather Zimmerman, executive director, Awbury Arboretum
Product Details
ISBN: 9781789145250
ISBN-10: 1789145252
Publisher: Reaktion Books
Publication Date: March 22nd, 2022
Pages: 176
Series: Edible