Caviar: A Global History

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Description

Caviar: piquant, luxurious, and decadent, it is renowned the world over as an iconic delicacy. Caviar: A Global History looks back to the food's indulgent heyday, as well as relating its effect on the lives of the people who pursue, trade, and consume it today. Renowned food writer and critic Nichola Fletcher takes the reader on a tour of the main areas of caviar production: Russia, Iran, Europe and America, drawing parallels between them and recounting their vibrant history.

Reviews

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 *

Author Bio

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.