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197 × 120 × 13 mm
128 pages
54 illustrations, 41 in colour
13 Apr 2020

Beans A Global History Natalie Rachel Morris

Beans are considered a basic staple in most kitchen cupboards, yet these humble foodstuffs have a very long history: there is evidence that beans have been eaten for 9,000 years. Whether dried, frozen or canned, beans have substantial nutritional and environmental benefits, and can easily be made into a wholesome, satisfying meal. From garbanzos to lentils, and from favas to soybeans, Beans: A Global History narrates the rich story of these small yet mighty edibles.

Featuring historic and modern recipes that celebrate the wide variety of bean cuisines, this book chimes with the modern trend for healthy eating, and takes readers on a vivid journey through the gastronomical, botanical, cultural and political history of beans.

‘Natalie Morris has condensed an incredible amount of bean information and history into one book. I want to both read several hundred more pages and get a pot simmering.’ — Carey Polis, Digital Director, Bon Appétit

Beans by Natalie Rachel Morris is the history you never knew you needed. It’s thorough, a little gossipy, and a lot of fun. Many people have taken beans for granted but Morris gives them a deservedly royal treatment and I imagine it would be hard not to find a passion for your legumes after reading this loving tribute.’ — Steve Sando, founder of Rancho Gordo and co-author of Heirloom Beans

Beans is a concise and colourful introduction to valuable foods that are too often taken for granted.’ — OxVeg News

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Natalie Rachel Morris is a food systems instructor, food and culture scholar and trained culinarian. She is the founder of the award-winning farm and food directory Good Food Finder and works at Arizona State University. She lives in Phoenix, Arizona.

1 Bean Botany
2 Bean Beginnings
3 Bean Cultures
4 The Lore and Literature of a Bean
5 Bean Cuisines
6 The Bean of Tomorrow
Select Bibliography
Websites and Associations
Photo Acknowledgements