{"product_id":"beans-a-history-hardcover","title":"Beans: A History - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKen Albala\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWinner of The 2008 Jane Grigson Award, issued by the International Association of Culinary Professionals (IACP). Winner of the 2008 Cordon d' Or Culinary Literature - History Culinary Academy Award. This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they \"tickle the genitals\"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as \"poor man's meat\" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Beans: A History takes the reader on a fascinating journey across cuisines and cultures.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKen Albala is Professor of History at the University of the Pacific in Stockton, California. He is the author of many books including \u003ci\u003eEating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet: Dining in the Great Courts of Late Renaissance Europe \u003c\/i\u003eand \u003ci\u003ePancake\u003c\/i\u003e. He was editor of three food series for Greenwood Press and has recently completed a 4-volume \u003ci\u003eFood Cultures of the World Encyclopedia\u003c\/i\u003e. Albala is also co-editor of the journal \u003ci\u003eFood Culture and Society\u003c\/i\u003e, published by Berg.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.07 x 7.7 x 6.34 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2007\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2008)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2008)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45680724869222,"sku":"9781845204303","price":86.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0599\/7255\/0758\/files\/WUZZcXQ1VHNQQ3ptUFU2amF6Z0Irdz09.webp?v=1780314626","url":"https:\/\/infinitylightwa.com\/products\/beans-a-history-hardcover","provider":"Infinity Light","version":"1.0","type":"link"}