Vegetables. From the big history to small stories - Eric Birlouez - Éditions Quae

Vegetables. From the big history to small stories

Name: Petite et grande histoire des légumes
Brand: Éditions Quae
SKU: 9782759237937
Price: 26.0 EUR
Availability: InStock
Rating: 4 (1 reviews)
ISBN: 978-2-7592-3793-7

by Eric Birlouez (writer)

1 customer review

Collection: Beaux livres

october 2023

Hardback book

215 x 245 format 168 pages In stock

26,00 €

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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

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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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

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Vegetables. From the big history to small stories

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