- Hardcover: 256 pages
- Publisher: Berg Publishers; First edition (September 4, 2007)
- Language: English
- ISBN-10: 1845204301
- ISBN-13: 978-1845204303
- Product Dimensions: 6 x 0.7 x 9 inches
- Shipping Weight: 1 pounds (View shipping rates and policies)
- Average Customer Review: 12 customer reviews
- Amazon Best Sellers Rank: #872,291 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
+ $3.99 shipping
Beans: A History Hardcover – September 4, 2007
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Customers who bought this item also bought
Customers who viewed this item also viewed
“Who ever knew that beans were so complicated and interesting. Told in fascinating detail by Ken Albala, Beans, A History, is an instructional book that reads like a novel.” ―Chef Charlie Palmer
“[A] vividly entertaining history of the humble bean.” ―Raymond Blanc, Saveur
“Lucky Beans, who have at last found their Homer. Who knew that the history of the Western world and parts of Asia, could be illumined through the evolution of the lowly bean in its multiple forms from fava to soy? No one is better equipped than this skilled historian to wrap history, science, legend, folklore and fakelore in an entertaining narrative that delights while it informs. This is the most digestible bean dish I've ever encountered and all I want is more.” ―Betty Fussell, author of The Story of Corn and I Hear America Cooking: The Cooks and Recipes of American Regional Cuisine
“Beans is a lyrical book. It is a tale well told filled with unusual twists and turns with surprises popping up in almost every paragraph.” ―Andrew F. Smith, editor of the Oxford Encyclopedia of Food and Drink in America
“Here is the first biography of beans, presented by Ken Albala in vivid prose. Gut-buster or aphrodisiac, lowly legume or savior of civilization, the bean is more significant than we ever realized.” ―Darra Goldstein, the Editor in Chief, Gastronomica
About the Author
Ken Albala is Professor of History at the University of the Pacific in Stockton, California. He is the author of many books including Eating 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 and Pancake. He was editor of three food series for Greenwood Press and has recently completed a 4-volume Food Cultures of the World Encyclopedia. Albala is also co-editor of the journal Food Culture and Society, published by Berg.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
I had no idea there had ever been an underground Lentil market, either. That's just crazy!! Now I know how to tell a real lentil from a poison one in case there is ever a famine...
However, it is not a history in a broad sense. It says very little about the role and evolution of beans in farming systems, and their critical role in crop rotations and soil nitrogen fixation. Nor are the reasons for the decline in beans in many production systems and the extraodinary expansion of soybeans discussed. And it completely misrepresents the achievements of the green revolution, and is hung up on GMOs (especially given the evidence of serious problem of natural toxins in many conventional varieties discussed in the book!)
A glossary of bean common names and species would also have been very useful.