Beans: A History

Front Cover
Bloomsbury Academic, Aug 15, 2007 - Cooking - 261 pages
12 Reviews

Whether refried, baked, falafelled, or complementing a nice Chianti, the humble bean has long been a part of gourmet and everyday food culture around the globe. As Ken Albala shows, though, over its history the bean has enjoyed more controversy than its current ubiquity lets on. From the bean's status as seat of the soul (at least, that's what Pythagoras thought) to seed of sin (or so said St. Jerome, who forbade nuns to eat beans because they "tickle the genitals"), Beans is a ripping tale of a truly magical fruit.

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Review: Beans: A History

User Review  - Bill - Goodreads

This book tell how Jamaica influenced Ian Fleming and the writing of the James Bond novels. I really like the first half of the book which was a biography of Fleming mixed with the history of Jamaica ... Read full review

Review: Beans: A History

User Review  - Tara Brabazon - Goodreads

What a fine book. I am always impressed by books that take something small - like beans - and read larger social histories through it. Albala's Beans accomplishes this task, taking 'the poor man's ... Read full review

References to this book

About the author (2007)

Ken Albala is Professor of History at the University of the Pacific in Stockton, California. He is the author of many books on food including Eating Right in the Renaissance and The Banquet: Dining in the Great Courts of Late Renaissance Europe.

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