The Pecan (inbunden)
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
192
Utgivningsdatum
2013-10-01
Förlag
University of Texas Press
Illustrationer
3 b&w photos
Dimensioner
215 x 146 x 19 mm
Vikt
430 g
Antal komponenter
1
ISBN
9780292749160
The Pecan (inbunden)

The Pecan

A History of America's Native Nut

Inbunden Engelska, 2013-10-01
189
Skickas inom 5-8 vardagar.
Fri frakt inom Sverige för privatpersoner.
What would Thanksgiving be without pecan pie? New Orleans without pecan pralines? Southern cooks would have to hang up their aprons without America's native nut, whose popularity has spread far beyond the tree's natural home. But as familiar as the pecan is, most people don't know the fascinating story of how native pecan trees fed Americans for thousands of years until the nut was "improved" a little more than a century ago-and why that rapid domestication actually threatens the pecan's long-term future. In The Pecan, acclaimed writer and historian James McWilliams explores the history of America's most important commercial nut. He describes how essential the pecan was for Native Americans-by some calculations, an average pecan harvest had the food value of nearly 150,000 bison. McWilliams explains that, because of its natural edibility, abundance, and ease of harvesting, the pecan was left in its natural state longer than any other commercial fruit or nut crop in America. Yet once the process of "improvement" began, it took less than a century for the pecan to be almost totally domesticated. Today, more than 300 million pounds of pecans are produced every year in the United States-and as much as half of that total might be exported to China, which has fallen in love with America's native nut. McWilliams also warns that, as ubiquitous as the pecan has become, it is vulnerable to a "perfect storm" of economic threats and ecological disasters that could wipe it out within a generation. This lively history suggests why the pecan deserves to be recognized as a true American heirloom.
Visa hela texten

Passar bra ihop

  1. The Pecan
  2. +
  3. A Revolution in Eating

De som köpt den här boken har ofta också köpt A Revolution in Eating av James McWilliams (häftad).

Köp båda 2 för 418 kr

Kundrecensioner

Har du läst boken? Sätt ditt betyg »

Recensioner i media

"This excellent and charming story describes a tree that endured numerous hardships to become not only a staple of Southern cuisine but an American treasure." - Ann Wilberton, Pace University Library, New York, Library Journal "Writer and historian James McWilliams chronicles the fascinating rise of the familiar and delicious foodstuff known as the buttery main ingredient in Southern staples such as pralines and pecan pie." - Atlanta Journal Constitution "McWilliams's previous writing embraces food and agriculture from a deliciously human point of view. Here, spurred by a personal interest in the pecan tree in his own yard, he pays homage to a subject of particular interest (and pleasure) to Texans." - Texas Books in Review "Historian and writer James McWilliams proves an expert guide to the history of 'America's most economically significant tree.'" - Country Gardens's 'Gardener's Bookshelf' "Food historian McWilliams, sparked by the realization that he knew nothing about the wild pecan tree that dominated his backyard, wrote this volume as an endevour of curiosity. Delving into various aspects of the Carya illinoinensis (named for Illinois, a fertile area for these idigenous tres) and their nuts, the book treats readers to a multidimensional exploration of a suprisingly fascinating subject [...] McWilliams marches through American (and pre-American) history, viewing all through the lens of the pecan, and in doing so exposes the very personality of the tree and nut analogous to Americans themselves: willful, hardened, wild and dynamic. Summing Up: High recommended." - Choice

Bloggat om The Pecan

Övrig information

James McWilliams is a historian and writer whose books include Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly and A Revolution in Eating: How the Quest for Food Shaped America. His writing on food, agriculture, and animals has appeared in the New York Times, Harpers, the Atlantic, the Washington Post, Slate, Forbes, Travel and Leisure, the Los Angeles Times, the International Herald Tribune, the Christian Science Monitor, and the Texas Observer, where he has been a contributing writer since 2002. McWilliams is also a contributor to Freakonomics.com and a winner of the Hiett Prize in the Humanities.

Innehållsförteckning

Preface Acknowledgments Introduction: Cracking the Nut Chapter 1. The Native Americans' Nut Chapter 2. "Pekan Nuttrees": Europeans Encounter the Pecan Chapter 3. ". . . the Forest into an Orchard": Passive Cultivation on the Texas Frontier Chapter 4. Antoine's Graft: The Birth of the Improved Pecan, 1822-1900 Chapter 5. "To Make These Little Trees": The Culture of Pecan Improvement, 1900-1925 Chapter 6. "Pecans for the World": The Pecan Goes Industrial, 1920-1945 Chapter 7. "In Almost Any Recipe . . . Pecans May Be Used": American Consumers Embrace the Pecan, 1940-1960 Chapter 8. "China Wants Our Nuts": The Pecan Goes Global Epilogue. The Future of Pecans Notes Bibliographical Essay Index