Truffle: A Global History

(Hardback)

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What is a truffle Scientists, despite having succeeded in sequencing the truffle's genome, are still determining aspects of its existence. Few of us know the history and origins of this coveted plant. Truffle delves into the history and fame of the plant, relating its journey from East Asia to European and American kitchens. His fascinating account includes cultural, historical and scientific perspectives, offering a complete portrait of this many-sided fungus. Featuring instructive and surprising illustrations, and numerous historical and contemporary recipes, this unique book is a must-read for chefs, food historians and foodies alike.

Author Bio

Zachary Nowak is pursuing his doctorate in the American Studies program at Harvard University. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in the central Italian city of Perugia. He is the translator of Paolo Belardi's Why Architects Still Draw, and the editor and translator of the forthcoming book by Antonio Mattozzi, Inventing The Pizzeria.