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197 × 120 × 16 mm
136 pages
52 illustrations, 38 in colour
01 Apr 2010
  • £10.99

Caviar A Global History Nichola Fletcher

Caviar: piquant, luxurious and decadent, it is renowned the world over. A story of greed, indulgence, enterprise and hope, Caviar: A Global History starts by looking back to its heyday in Tsarist Russia, America and Europe in the Roaring Twenties, before telling the story of production, trade and consumption today.

Renowned food writer and historian Nichola Fletcher takes the reader on a tour of the main areas of caviar production – Russia, Iran, Europe and America – investigating how overzealous entrepreneurs, as well as illegal fishing and black-market trade in the post-Soviet Caspian States, have contributed to the plight of the sturgeon, the victim of our insatiable desire for caviar. She examines the practical solutions to overfishing – the development of sustainable sturgeon farming and the alternatives to sturgeon roe – and discovers that it is possible to enjoy caviar with a clear conscience.

It would be easy to write caviar off as an out-of-date and unsustainable indulgence, but Fletcher shows that the story is far more interesting and complex than that. She proves that there is hope for the future, and that we may consume with gusto one of life’s most opulent foods.

‘These are food memoirs, salacious and exotic, colorful, powdered, sweet, greasy and globe-trotting . . . sharp and speedy little reads, spotted with off-kilter illustrations’ — Chicago Tribune

‘The Edible series of little yellow hardbacks has established itself as the backbone of the food history section. They are well-researched and illustrated with a pleasing balance of anecdote and serious history.’ — The Bookseller

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Nichola Fletcher is a member of the Guild of Food Writers and has written six books on food history and cooking. She won the Gourmet Voice Silver award and was shortlisted for The Guild of Food Writers awards for her book about the history of feasting. In 2008 she won a Gourmand World Cookbook Award for best single-subject cookbook.

Introduction: Why Caviar?

1    Sturgeon: The Jurassic Fish
2    Ikra: The Soul of Russia
3    Châv-jâr: Iran's Story
4    Caviales Comes to Europe
5    An American Caviar Rush
6    Crisis in the Caspian
7    How to Make a Sturgeon
8    Roe on Roe: Alternative Eggs
9    Caveat emptor: How to Buy It
10  How to Enjoy Caviar

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