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Vegetables. From the big history to small stories

by Eric Birlouez (writer)
Collection: Beaux livres
october 2023
Hardback book
215 x 245 format 168 pages In stock
26,00 €
eBook [PDF]
168 pages Download after purchase
17,99 €
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Summary

In turn coveted, despised, rehabilitated and forgotten, vegetables are now back on our plates. Not just for their tasty qualities and health benefits, but also out of a desire to bring back into fashion foods perceived as ‘genuine’, with less impact on the environment and the climate.

In this book, Éric Birlouez takes us on a fascinating journey through the history of vegetables. For over ten thousand years, along with cereals and pulses, they have formed the basis of our diet. More than fifty vegetables are featured here, including some that were 'forgotten' - rediscovered today, such as parsnips and crosnes - and those from abroad, such as Asian cabbage. You'll discover how they became edible and tasty, thanks to the determination of farmers and cooks who, in turn domesticated wild vegetables, detoxified them by cooking or fermentation and crossed varieties.

Let's take a journey through the history of vegetables, our biological, cultural and symbolic heritage.

Table of contents

Table of contents

Vegetables, fruit of the earth and the genius of mankind   

 

THE TASTE OF VEGETABLES, A VERY LONG HISTORY   

Did you say vegetable?  

Back to the origins  

Naturally wild and poisonous  

Cooking, then domestication, broadened the range of edibles

Agriculture and the birthplaces of vegetables

Vegetables in history  

French vegetable production and consumption

AN AMAZING DIVERSITY   

Fruit? Vegetables? Or both?

Say it with flowers-vegetables

Leafy vegetables, light but nutritious

In the vegetable family, I ask... bulbs

Root vegetables: knowing the difference between real and fake

Gourmet stems  

Vegetables with pods: the pea as an example

   

VEGETABLES WE OWE TO THE NEW WORLD   

The potato: an anti-famine weapon

The essential tomato  

Chillies and peppers: warm colours

Pumpkins and other gourds

Green beans: from seed to pod

 

VEGETABLES FROM THE PAST AND ELSEWHERE   

Parsnips... or the rehabilitation of a "pig's food" crop

Jerusalem artichoke, a Canadian cousin of the sunflower

Rutabaga, son of cabbage and turnip

Japanese crosne, a Chinese vegetable

Salsify or scorzonera?  

Parsley, chervil and nasturtium... but tuberous

Leafy vegetables from yesterday making a comeback...

The vogue for edible wild vegetables

Sweet potato: a cosmopolitan tropical delicacy

Cassava: the root that makes bread

Yam: a very African crop

Taro: another tropical source of starch

Exuberant chayote  

Okra: an all-purpose green fruit

 

Benefits for the body and... the mind   

 

Bibliography   

 

Photo credits

Press

La France Agricole - Le 28/12/2023
"Émaillé d’anecdotes historiques, cet ouvrage, à la fois sérieux et léger, retrace l’histoire d’une cinquantaine de légumes"
>> Lire l'article

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Last reader comment

Parcours intéressant des origines et découvertes des principaux légumes consommés en France. Les principaux avantages nutritionnels sont présentés pour chaque espèce. En tant que jardinier, j'aurais aimé avoir un peu plus de détail sur les modes de culture : dormance des graines, conditins de semis (température, humidité, caractéristiques du sol..)

by Bernard Commere on 04/01/2024 00:40

Features

Language(s): French

Publisher: Éditions Quae

Edition: 1st edition

Collection: Beaux livres

Published: 26 october 2023

Reference Hardback book: 02908

Reference eBook [PDF]: 02908NUM

EAN13 Hardback book: 9782759237937

EAN13 eBook [PDF]: 9782759237944

Interior: Colour

Format (in mm) Hardback book: 215 x 245

Pages count Hardback book: 168

Pages count eBook [PDF]: 168

Weight (in grammes): 850

Size: 29 Mo (PDF)

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