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Pig/pork : archaeology, zoology and edibility / Pía Spry-Marqués.
Author
Spry-Marqués, Pía
[Browse]
Format
Book
Language
English
Published/Created
London : Bloomsbury Sigma, 2017.
Description
256 pages, 8 unnumbered pages of plates : illustrations (some color) ; 23 cm.
Availability
Copies in the Library
Location
Call Number
Status
Location Service
Notes
ReCAP - Remote Storage
SF395 .S675 2017
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Details
Subject(s)
Swine
—
History
[Browse]
Pork
—
History
[Browse]
Cooking (Pork)
[Browse]
Food habits
—
History
[Browse]
Swine
—
Social aspects
—
History
[Browse]
Human-animal relationships
—
History
[Browse]
Swine
[Browse]
Wild boar
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Library of Congress genre(s)
History
[Browse]
Series
Bloomsbury sigma series ; bk. 25.
[More in this series]
Bloomsbury Sigma ; book twenty-five
Summary note
Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history, and gastronomy, providing a close and affectionate look at the myriad causes underlying this multi-millennial bond. What is it that people in all four corners of the world find so fascinating about the pig? When did the human obsession with pigs begin, how did it develop through time, and where is it heading? Why are pigs so special to some of us, but not to others? Pig/Pork sets out to answer these and other porcine-related questions, examining human-pig interactions across the globe through time, from the Palaeolithic to the present day. The book dissects pig anatomy and behavior, and describes how this knowledge plays a major role in the advance of the agricultural and medical sciences, among others. The book also looks closely at the history of pig-human interaction; how they were domesticated and when, how they affected human history through their diseases, and how they have been involved in centuries of human conflicts. All this is accompanied by a liberal peppering of pork recipes and the stories behind them, along with facts, wisdom, and porker lore, providing a thought-provoking account of where our food comes from, both historically and agriculturally, and how this continues to influence many parts of our behavior and culture.--AMAZON.
Bibliographic references
Includes bibliographical references (pages 243-251) and index.
Contents
Introduction: Chu-Lin and Espinete. A note on pig evolution
ch. 1. Once upon a boar
Wild boar and red wine stew (Croatia)
Botan nabe (Japan)
Bavarian wild boar (Germany)
ch. 2. Old MacDonald had a farm
Pork afelia (Cyprus)
Sweet and sour pork
ch. 3. Food waste and modern farming
Pork tenderloin a la naranja (Spain)
Pig testicles (Criadillas) in sauce (Spain)
ch. 4. Fluorescent green pigs
Asian-inspired pork uterus with green onion and ginger (US)
Fig-fed pork (ficatum) (Ancient Rome)
ch. 5. What doesn't kill you ...
How figatellu are made (France)
Chitterlings/chitlins (US)
ch. 6. Pork cooking science
Beer-marinated pork chops
́Cándido-style segovia suckling pig (Cochinillo asado) (Spain)
ch. 7. The swine; he is unclean to you
Adafina (Spanish cholent) (Sephardic Spain)
Cocido madrileño (Madrid stew) (Spain) ch. 8. Identities and pork politics
Different ways to use lardo
Frikadeller (meatballs) (Denmark)
ch. 9. Pig wars
Cuban-style roast leg of 'puerco' (Cuba)
Leskovacka muckalica (pork and pepper stew) (Serbia)
Conclusion: Carnism, or why I used to eat pork
Lentejas sin chorizo (lentils without chorizo) (Spain)
Appendix: A note on pig breeds.
Show 28 more Contents items
ISBN
9781472911391 ((hardback))
1472911393
1472945395
9781472945396 ((trade paperback))
LCCN
2017491389
OCLC
982857477
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Princeton University Library aims to describe library materials in a manner that is respectful to the individuals and communities who create, use, and are represented in the collections we manage.
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