Twist in the Tail How the Humble Anchovy Flavoured Western Cuisine
Produktdetaljer
Biographical note
Christopher Beckman was born in San Francisco and has a doctorate in Archaeology. His research focuses on the links between material culture and subsistence patterns. Currently residing in Geneva, he has lived and worked in the Middle East, Africa and Europe for over two decades. This is his first book.<p>'A must-read for anchovy obsessives.'</p>
- <b>Nigella Lawson</b>,
<p>'[A] delightful tribute to this diminutive fish.'</p>
- <b><i>The Guardian</b></i>,
<p>'Christopher Beckman's fascinating history explores [our] polarised relationship [to anchovies]. It's a story of changing tastes, of class, and of regional and cultural differences.'</p>
- <b><I>Times Literary Supplement</I></b>,
<p>‘[A] sweeping … study of the anchovy’s mixed fortunes in the western world. … Beckman’s book [is] a labour of love, intriguing and impressively researched.’</p>
- <b><i>The Spectator</b></i>,
<p>'<em>A Twist in the Tail</em> ranks high for readability and interest.'</p>
- <b><I>CHOICE</I></b>,
<p>'A riveting, globe-trotting fish tale that follows the ebb and flow of the anchovy's influence, and recounts how it has divided and united people around the table for millennia.'</p>
- <b>Katie Parla, food and beverage writer, culinary guide and author of <I>Food of the Italian Islands</I></b>,
<p>'As someone who was sure he hated anchovies and now is a fan, I can't imagine a better way to learn the history of my secret culinary weapon. <em>A Twist in the Tail</em> offers much more than I ever imagined. It's one of those rare books that is a pleasure to read while making you a little smarter in the process.'</p>
- <b>Steve Sando, founder, Rancho Gordo</b>,
<p>'An entertainingly rich exploration of the inter-related culinary histories of Western Europe and the United States through the prism of the anchovy--this is my kind of book! With a distinct and amusing voice, Beckman offers beautiful information and a wider perception of the broader cultures he explores.'</p>
- <b>Graeme Rigby, creator of 'Rigby's Encyclopaedia of the Herring'</b>,
<p>'Told with remarkable erudition, a fishy tale that twists and turns around much of the Western world. A fun read that combines deep knowledge of anchovies with wit and writerly flair. Un-put-downable, even if you have no interest in food or fish!'</p>
- <b>Professor Nayanika Mathur, University of Oxford</b>,
<p>'Beckman takes us on a cultural adventure across the centuries, cleverly using anchovies as a barometer of changing culinary trends--from medieval theories balancing the four humours to the revolution of French sauces and nouvelle cuisine, with plenty of recipes along the way.'</p>
- <b>Professor Kevin Butcher, University of Warwick</b>,