Caviar: A Global History

Front Cover
Reaktion Books, May 15, 2010 - Cooking - 136 pages

Served up with a mother of pearl spoon and alongside a crystal flute of champagne, caviar is the ultimate culinary symbol of wealth, luxury, and decadence. But how did tiny fish eggs—which many might regard as an unwanted, throwaway food—become such an international delicacy? In Caviar: A Global History, renowned food writer Nichola Fletcher answers this curious question, examining the rise of caviar as an indulgence and its effect on the lives of the people who seek and sell it today.

Fletcher takes the reader on a tour of the main areas of caviar production—Russia, Iran, Europe, and America—and investigates how the industry has contributed to the decline of the sturgeon population, the fish most associated with caviar. As Fletcher details, many efforts are underway to create sustainable sturgeon farming, which would make it possible to enjoy caviar with a clear, environmental conscience.

Featuring vibrant illustrations and many fascinating anecdotes, Caviar also offers advice on purchasing and serving caviar. This is the perfect food book for everyone in need of a little opulence and glamour.


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Why Caviar?
The Jurassic Fish
The Soul of Russia
Irans Story
4 Caviales Comes to Europe
5 An American Caviar Rush
6 Crisis in the Caspian
7 How to Make a Sturgeon
10 How to Enjoy Caviar
Select Bibliography
Websites and Associations
Photo Acknowledgements

Alternative Eggs
How to Buy It

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About the author (2010)

Nichola Fletcher is the vice chair of the Food Trust of Scotland and a member of the Guild of Food Writers. Her book Nichola Fletcher’s Ultimate Venison Cookery was the recipient of the Gourmand World Cookbook Award for best single subject cookbook in the world in 2008. She is the author of several other books, including 1001 Foods You Must Eat Before You Die.

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