Pork : A Global History

Author(s): Katharine M. Rogers

Food Writing & Biography

Pork is the most widely eaten meat in the world. It formed the high point of Roman feasts and was the mainstay of the traditional working-class diet in Europe and North America for centuries. Today it remains popular in Western countries, while for the Chinese, 'meat' means pork unless otherwise specified. Almost every part of a pig is edible, and pork is the most versatile of meats - ranging from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of ham and bacon. "Pork: A Global History" tells how pork, the favourite meat of rich Romans, was disparaged in later centuries as a useful meat for the middle and lower classes. European settlers brought pork to the Americas and barrel pork, kept submerged in a barrel of brine, became a staple of working-class people in the USA. Pork has always been prized by all classes in China. Beautifully illustrated and filled with recipes from around the world, Pork will be a necessary addition to the bookshelf of any lover of bacon, sausage or pork chops.

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Product Information

Katharine M. Rogers is author and editor of numerous books and anthologies, including Cat (Reaktion, 2006).

General Fields

  • : 9781780230405
  • : Reaktion Books
  • : Reaktion Books
  • : July 2012
  • : 197mm X 120mm X 18mm
  • : United Kingdom
  • : October 2012
  • : books

Special Fields

  • : Katharine M. Rogers
  • : Hardback
  • : 641.364009
  • : 128
  • : 60 black & white illustrations, 40 colour illustrations