Lamb

A Global History

Brian Yarvin

Lamb

Brian Yarvin

Distributed for Reaktion Books

160 pages | 40 color plates, 20 halftones | 4 3/4 x 7 3/4 | © 2015
Cloth $19.00 ISBN: 9781780234991 Published September 2015 For sale in North and South America only
So long as humans have been raising animals, they have been eating lamb. In this engaging history, Brian Yarvin tells the story of how we’ve raised, cooked, and eaten lamb over the centuries and the place it’s established in a wide range of cuisines and cultures worldwide.
           
Starting with the earliest days of lamb and sheep farming in the ancient Middle East, Yarvin traces the spread of lamb to cooks in ancient Rome and Greece. He details the earliest recorded meals involving lamb in the Zagros Mountains of Iraq and Iran, explores its role in Renaissance banquets in Italy, and follows its path to China, India, and even Navajo tribes in America. Taking his story up to the present, Yarvin considers the growing locavore movement, one that has found in lamb a manageable, sustainable source of healthy—and tasty—protein. Richly illustrated and peppered with recipes, Lamb will be the perfect accompaniment to your next grilled chop or braised shank.
Contents
Introduction
1. Basics: Sheep and Lamb
2. Lamb: A Culinary History
3. Everybody’s Eating Lamb
4. Lamb Today
5. Future Meat: The Small Farm Returns
 
Recipes
Select Bibliography
Websites and Associations
Acknowledgements
Photo Acknowledgements
Index
 
Review Quotes
Hans Rollman | PopMatters
“Yarvin explores the historical development of different lamb dishes around the world, and engages in some first-hand reportage himself. While lamb might not be as common a dish for many North Americans as some other meats, it’s likely to play a heightened role in the future.”
 
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