| Description |
164 pages : illustrations (chiefly color) ; 21 cm. |
| Series |
Edible series |
|
Edible.
|
| Bibliography |
Includes bibliographical references (pages 149-150) and index. |
| 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. |
| Summary |
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. |
| Subject |
Cooking (Flowers) -- History.
|
|
Plants, Edible.
|
|
Cooking (Flowers) (OCoLC)fst01753101
|
|
Plants, Edible. (OCoLC)fst01066168
|
| Genre/Form |
History (OCoLC)fst01411628
|
| Added Author |
Newman, Mary A., author.
|
| ISBN |
9781780236384 |
|
1780236387 |
|
