Salad: A Global HistoryLight, healthy, and easily tossed together, salads have been an herbaceous staple for as long as we have eaten food. Sometimes bitter, sometimes sweet—ladled over with buttermilk dressings or gently dressed in oil and vinegar—they come in an astonishing variety of forms and feature as both side and main dishes in a range of regional cuisines. In this book, Judith Weinraub celebrates the leafy life of the salad, traveling from Europe to the Americas and on to Asia to explore the crisp and nutritious delights they offer all around the world. As Weinraub shows, salads started as a simple assemblage of wild plants gathered from the hillsides, a necessary source of calories and a pleasant contrast to the gamey meats that usually comprised a meal. It was only in later centuries that their nutritional value became known, and they assumed their place as the quintessential health food. Over that time, we learned to lavish them with oils, vinegars, juices, creams, cheeses, seeds, nuts, fruits, and proteins, and we learned to give them special names: chef, cobb, and caesar, not to mention niçoise, panzanella, and tabbouleh. Appetizingly written and freshly illustrated, this book will make a perfect accompaniment to any meal—or a main course in itself. |
Contents
Salad as Medicine | |
Salads Catch | |
Plain and Not So Plain | |
New Countries Embrace Salads in the 20th and 21st Centuries | |
Salad Dressings and Salad Siblings | |
From Lettuce Leaves to Farmers Markets and Foam | |
Recipes | |
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Common terms and phrases
Acetaria American salads anchovies ancient Archidipno assembled avocado beans beetroot blue cheese boiled bread cabbage Caesar salad carrots celery century chef’s salad chefs chicken salad chopped Cobb salad combination compound salads cookbooks cooked and cooled cooked vegetables coriander cucumber cuisine culinary dill eaten endive Europe Evelyn fennel fish sauce flavour foods fork François French dressing fresh Galen garlic garnish garum green salads hardboiled eggs herbs humours Italian Italy large bowl leafy greens lemon juice lettuce leaves main dish Massonio mayonnaise meal meat menus mixed salad mustard oil and vinegar olive oil oregano parsley pepper to taste Platina popular potato radish raw vegetables recipes restaurants rice vinegar roasted Roman salad bars salad dressings salad greens salads include sallet salt and pepper season served shredded sidedish sliced sometimes soy sauce spring onions sprinkle sugar tbsp today’s tomatoes traditional tuna variety vinaigrette Waldorf salad walnuts watercress wine vinegar wrote yoghurt