Pork: A Global History

Pork A Global History Pork The Other White Meat The well known National Pork Board slogan doesn t begin to describe the many types of meat that fall under the umbrella of pork The most versatile of meats pork ranges from

  • Title: Pork: A Global History
  • Author: Katharine M. Rogers
  • ISBN: 9781780230405
  • Page: 111
  • Format: Hardcover
  • Pork The Other White Meat The well known National Pork Board slogan doesn t begin to describe the many types of meat that fall under the umbrella of pork The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon Since the Roman Empire, it has also been the most widely eaten meat Pork The Other White Meat The well known National Pork Board slogan doesn t begin to describe the many types of meat that fall under the umbrella of pork The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon Since the Roman Empire, it has also been the most widely eaten meat it formed the high point of Roman feasts and was the mainstay of the traditional working class diet in Europe and North America Pork A Global History follows the transition of pork from fashionable food to popular fare while also exploring the many edible parts of a pig and ways they are prepared Katharine Rogers depicts how pork stopped being featured at aristocratic banquets and in high end cookbooks as it became associated with the lower and middle classes She explains how European settlers brought pork to the Americas and that barrel pork, kept submerged in a barrel of brine, was a staple of working class people in the United States While roast suckling pig remains the most luxurious form of pork, Rogers reveals that people also use pig s blood to make black puddings, its tail to flavor soups and stews, and its fat for frying and as a pastry shortening Beautifully illustrated and filled with recipes from around the world, Pork will be a necessary addition to the bookshelf of any lover of bacon, sausage, and pork chops.

    One thought on “Pork: A Global History”

    1. The biggest problem with this book is that the topic is hopelessly broad. Or did Rogers really expect to be able to cover every single food product coming from a pig in a single 100 page book? That wouldn't even be enough space to do justice to ham. The end result is a quick fire chronology of how pig products were eaten, sorted by region. It's really barely more than a list of pig dishes. Rogers would have been much better served to concentrate on sausages or hams, anything more narrow.

    2. This was an unusual and expected interpretation of pork. Some questioning of the dissonance and relationship between 'pigs' and 'pork.' Linguistically, ideologically and politically, those differences are important. However, there is a fascinating analysis of the role of pork in configuring religious difference.And yes, the book talks about head cheese. Weird. Wonderful. Fascinating.

    3. Very readable, and a broad historical sweep with a gastronomical focus. However, it was a bit too pacey, and there were times when I felt that the argument became a bit hazy or vague as a consequence.

    4. Very readable, and a broad historical sweep with a gastromical focus. However, it was a bit too pacy, and there were times when I felt that the argument became a bit hazy or vague as a consequence.

    Leave a Reply

    Your email address will not be published. Required fields are marked *