Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy

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Broadway Books, 2002 - Cooking - 270 pages
In the tradition of "Cod and "Olives: a fascinating journey into the hidden history, culture, and commerce of caviar.
Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In "Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar's delicacy-and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe in Europe, and the Hudson and Delaware Rivers in the United States. At the same time, Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity.
The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists who created a sophisticated cartel to market caviar to an affluent Western clientele, the dirt-poor poachers who eked out a living from sturgeon in the aftermath of the Soviet collapse and the "caviar Mafia" that has risen in their wake, and the committed scientists who sacrificed their careers to keep caviar on our tables.
Filled with lore and intrigue, "Caviar is a captivating work of culinary, natural, and cultural history.

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User Review  - Mrs_McGreevy - LibraryThing

Let me start with this: I don't like caviar, and I think that sturgeon are particularly unattractive fish (there's a reason that so many good Lake Monster stories trace back to this behemoth). That ... Read full review

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User Review  - cameling - LibraryThing

Tracing the beginnings of the sturgeon's roe eaten by fishermen and others during religious feasts when meat was not allowed to an icon in luxury and wealth. The author covers the journey of how ... Read full review


How to Catch a Sturgeon
From the Pigs Trough to the Kings Table
Caviars Industrial Revolution

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About the author (2002)

Covering foreign affairs and domestic culture, Inga Saffron has been a reporter for the Philadelphia Inquirer for fifteen years and served as the newspaper's Moscow correspondent from 1994 through 1998. Currently the Inquirer's architecture critic, she lives in Philadelphia.

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