The Gourmet Atlas

by Jenny Stacey, Jenny Stacey, Claire Clifton

Here is the essential reference guide for everyone who is passionate about cooking, travel, and food. The Gourmet Atlas explores the origins of foods and traces their movements throughout the world. Learn where tomatoes were first eaten and what medicinal qualities the Egyptians thought certain spices had. Discover how chocolate arrived in America and why the French refused to eat potatoes. Relish in the history and rich detail of the foods we encounter every day. Satiate your appetite for knowledge about food with The Gourmet Atlas. 50 beautiful, full-color maps depict the history of major foodstuffs, tracing their movements across the world • Numerous and extensive A–Z listings detail the backgrounds and uses of major food groups, including herbs and spices, fruits and vegetables, types of grains, and much more • More than 300 lavish photographs and drawings tell the story of food throughout history • Authentic recipes featuring the highlighted ingredient bring you closer to the food's native and regional flavors So whether encountering an unusual ingredient or a common, everyday food, with The Gourmet Atlas you'll be able to answer the questions, "Where did this come from and how did it get here?"

Genres: History

224 pages, Hardcover

First published October 15, 1997

Reviews

[April Raine · Rating 1 out of 5]

For a book that promises origins and history it would have been beneficial to include a historian or anthropologist as a contributor instead of a "freelance food writer and stylist" and "journalist and artist." While lightly interesting and fun, the authors skip a lot of history in order to include uninteresting statistics. A more in depth and detailed book, with more on the history and origins of food and cuisine, would have provided a better read, and lived up to its title. The photos and artwork included is also unrelated, uninformative, or just plain weird. Filled with so many typos, errors, and unfinished paragraphs you wonder if any editors touched the book before it went to print.