Choice Cuts


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Published October 26th by Penguin Books first published January 1st To see what your friends thought of this book, please sign up. To ask other readers questions about Choice Cuts , please sign up. Lists with This Book. Jul 18, Stephen Robert Collins rated it it was amazing. This great non fiction history of food from around the world in classic food from First century A.

Mystery of eggs, bread,vegetables,salad to bugs. We have famous people like Dickens,Orwell,Hemingway, to Wilde if enjoy good taste of interesting book on food this brilliant book. Mar 25, Lobstergirl rated it liked it Shelves: It takes some chutzpah to make the first piece of writing in a food anthology filled with Brillat-Savarin, Waverley Root, M. Toklas, Plutarch, Rabelais, Plato He also illustrated the book.

The illustrations are nothing special. It's har It takes some chutzpah to make the first piece of writing in a food anthology filled with Brillat-Savarin, Waverley Root, M. It's hard to tell, but it looks like they might be watercolors, and would benefit from a color presentation. It was also a trite choice to call the Introduction "Better than Sex.

I read it cover to cover, which mostly felt like a chore, with Kurlansky's heavy editorial hand guiding me. There's a ridiculous typo in one of the large-fonted headers, Tamlud for Talmud. I hate popular "microhistories" books like Salt , Cod so I can't imagine I'll be reading any of his other efforts. I picked this off the remainder table at Powells.

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I think another reviewer mentioned that this was probably all, or mostly, obtained via research for his other books, and that sounds about right. Apr 12, Sarah rated it liked it Shelves: It's a compilation of excerpts from famous writers throughout history on food; the authors range from Maimonides to James Beard to George Orwell to Alice B.


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Toklas, the topics from food of the Americas to the origin of chocolate to how to disguise other meats as venison. I didn't read it start to finish, but skipped through a fair bit of it. I'd have loved to see even more primary source pieces like the first European descriptions of pineapple. Jan 09, Perrin rated it really liked it Shelves: A wonderful, wonderful compilation of essays.

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I just realized that I made a pun by using the adjective "bittersweet". To describe a book about food. I picked it up for a song at Tuesday Morning, a closeout retailer. It became a go-to when I had no current audiobook in progress. Choice Cuts sits esconced in what I call the bathroom book genre: The book contains abstracts from food writing across the continents over the last millennium.

I wouldn't recommend it unless you carry within you a spark of curiosity. I think it is Kurlans [Audio] It took me twelve years to listen multiple times to this disc audiobook. I think it is Kurlansky's commonplace book on all things food. Frequently noted and quoted are M. Subjects range from Egyptian dining to Icelandic food to the evening market in Nigeria.

Some are on the charming side, others: It's quite fun to read through the Table of Contents which you can do for free on Amazon's Look Inside! And you'll most likely be able to read a section that strikes you as savory. Sep 03, Popup-ch rated it it was ok Shelves: Eclectic collection of delectable quotations.

Extracts from a wide variety of writings related sometimes only tangentially to food or eating.

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There are snippets by authors from a very wide variety of genres, from Plutarch to Margaret Mead and from Herodotus to George Orwell, on subjects as varied as the correct way to prepare laver a seaweed, once common in Celtic cuisine and how to cook crabs to the role of food in seduction, and starvation as a political tool. There are some introductory tex Eclectic collection of delectable quotations.

There are some introductory texts by Mark Kurlansky, but overall it reads more like his clipbook of references than an edited text.

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Mar 31, Marsha rated it it was amazing Shelves: More than a more treatise about food, Mr. Kurlansky digs through history and articles about people whose business it was to write about food: Oct 13, Amber rated it it was ok. Some of the selections are great fun, and serve as a sort of anno'd bibliography of food writing, making me want to run out and get the entirety of the excerpted work.

Some of the selections are Seems like it might have been a bit of a vanity project for Mark Kurlansky , but that's not necessarily a bad thing. Sep 27, Robin rated it it was ok.

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I really wanted to love this - I'm a massive food fan and really like food writing. In reality this is a collection of snippits from the research Kurlansky has undertaken to write his brilliant food histories. If I had read it as a supporting material I probably would have enjoyed it more, not sure it really stands up on its own as a book. Dec 15, Wm rated it liked it Shelves: Some lovely excerpts from a variety of sources.

Unfortunately very few of the excerpts were from post food writing. That probably made sense from an economic standpoint, but it would really have fleshed out some of the topics nicely. And in general, less topics but more writing on those topics would have been better. You just get going on a topic like pork or olives and then it's over.

Due to staff availability over the season, the ability to request embargoed material through Apollo is suspended until Monday 07 January We apologise for this unavoidable decision. JavaScript is disabled for your browser. Some features of this site may not work without it. Awarding Institution University of Cambridge. Qualification Doctor of Philosophy PhD. Metadata Show full item record.

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