New in the Edible Series

In Wine,Marc Millon explores our global obsession with fermented grape juice, discovering that the drink is intertwined with the roots of civilization itself. He takes us from Transcaucasia some eight thousand years ago to the burgeoning wine market in India and China, while describing the numerous varieties of grapes and the process of fermentation and storage.

Beef delves into the social, cultural, and economic factors that have shaped the production and consumption of beef throughout history. Lorna Piatti-Farnell shows how the class status of the meat has changed over time, while also considering the ethical issues in beef production and contemplating its future. Featuring palate-pleasing recipes from around the world, Beef will appeal to the taste buds of amateur grillers and iron chefs alike.

 

“Offal” has the same pronunciation as “awful”—an appropriate homophone, given that offal comprises the whole spectrum of an animal’s glands, essential organs, skin, muscle, guts, and every unmentionable in between. In this intriguing history, Nina Edwards shows that offal has been consumed and enjoyed across ages and continents, and she dissects the complicated relationship we have with it and the extreme reactions it inspires.

Oranges tells the tale of a fruit so ubiquitous we almost take it for granted. Clarissa Hyman reveals the long and tantalizing story of the orange’s journey from its Mediterranean origins to the grocery produce section. She also surveys the many types of oranges and details the challenges facing modern producers of this favorite fruit.