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197 × 120 mm
176 pages
60 illustrations, 50 in colour
18 Jun 2018

Pickles A Global History Jan Davison

Pickles are a global food: from the fiery, fermented kimchi of Korea and Japan’s salty tsukemono, to the ceviche and escabeche of Latin America, Europe’s sauerkraut and America’s dill pickles. They are also a modern food. Growing interest in naturally fermented vegetables – pickles by another name – means that today, in the early twenty-first century, we are seeing a renaissance in the making and consumption of pickles.

Across continents and throughout history, pickling has been relied upon to preserve foods and add to their flavour; and in these health-conscious times they have acquired a new significance. Traditionally fermented pickles are probiotic and possess anti-aging and anti-cancer properties; while pickle juice cures hangovers, prevents muscle cramps in athletes and reduces sugar spikes in diabetics.

In Pickles, Jan Davison explores the cultural and gastronomic importance of pickles from the earliest civilisations to the present day. Discover the art of pickling mastered by the ancient Chinese, find out why Korean astronaut Yi So-yeon took fermented cabbage into space, learn how the Japanese pickle the deadly pufferfish, and uncover the pickling provenance of that most popular of condiments, tomato ketchup. In this globe-trotting book, Davison discovers how pickles have been omnipresent in our common quest, not only to conserve, but to create foods with relish.

Jan Davison lives and works in London. Her first book, English Sausages (2015), explored the little-known culinary history of England’s sausages and puddings.

1 Pickling: Principles and Practice
2 Asia: Ferment and Fire
3 The Mediterranean: Ancient and Modern
4 From the Middle East to Latin America: The Arabs and Conquistadores
5 From the Baltic to America: Sustenance and Savour
6 From Asia to the Atlantic: Trade and Empire
7 Pickles Today

Websites and Associations
Photo Acknowledgements