PIG/PORK

Published:: [Place of publication not identified] : BLOOMSBURY PUBLISHING, 2017.
Physical Description:: pages ; cm.

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Contents:: Machine generated contents note: 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 -- Candido-style segovia suckling pig (Cochinillo asado) (Spain) -- ch. 7 The swine; he is unclean to you -- Adafina (Spanish cholent) (Sephardic Spain) -- Cocido madrileno (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).
ISBN:: 1472911393
9781472911391

View MARC record | catkey: 21062522