Tastes Like Chicken: A History of America's Favorite Bird
| Author | : | |
| Rating | : | 4.46 (932 Votes) |
| Asin | : | 1681774658 |
| Format Type | : | paperback |
| Number of Pages | : | 288 Pages |
| Publish Date | : | 2013-02-13 |
| Language | : | English |
DESCRIPTION:
"For Chicken Lovers" according to Kiendawtcom. So many things I didn't know about my favorite meat and all the lovely little recipes from way back when. Really, a fun and education read about chicken.. A Great Book for a Strange Topic Amazon Customer I heard about this book on NPR, and it delivers! I loved learning about the growth of this delicious bird, and I know my giftee enjoys it as well. Thank you!. "Five Stars" according to Adrienne. Thorough history of how chicken became one of the most common sources of protein for the modern Western diet.
Rude has a great eye for the strange moments along the way. Emelyn Rude is a brilliant writer and by far the most whimsical chicken historian I have ever met.” - Einat Admony, chef and owner for the Balaboosta and Bar Bolonat, author of the Balaboosta cookbook“The irrepressible yardbird struts through Tastes Like Chicken as Emelyn Rude engagingly explains how this descendant of dinosaurs became the default American dinner.” - Joyce E. As one of the most popular ingredients in the world, I found it fascinating to explore the history of how we eat and cook thi
Emelyn Rude has been a food writer for TIME and Vice and media manager for some of New York City’s most acclaimed chefs and restaurateurs. . She is a contributor to National Geographic’s "The Plate" and is a National Geographic Young Explorer. This is her first book
Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise?Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. 24 pages of B&W photographs. From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve