An edition of Edible flowers
(2016)
Edible flowers
a global history
by Constance L. Kirker
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Why in the world would someone want to eat flowers? And where, and when? Kirker and Newman provide a historical and geographical look at how flowers have been used in cooking. They explore cultural, symbolic and religious aspects, and then serve up a few recipes using some of the flowers covered.
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Previews available in: English
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Book Details
Table of Contents
Introduction
The ancient world
The Middle Ages to the nineteenth century
The Victorian era to today
Asia
The Mediterranean and the Middle East
Europe
The Americas
Afterword
Precautions when eating edible flowers
Flower dinner menu
Recipes.
Edition Notes
Includes bibliographical references (pages 149-150) and index.
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