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<p/><br></br><p><b> About the Book </b></p></br></br>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. Featuring a new preface by the author, Beans: A History takes the reader on a fascinating journey across cuisines and cultures.--COVER.<p/><br></br><p><b> Book Synopsis </b></p></br></br>This is the story of the bean, the staple food cultivated by humans for over 10,000 years. <br/><br/>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. <br/><br/>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. Featuring a new preface from author Ken Albala, <i>Beans: A History</i>takes the reader on a fascinating journey across cuisines and cultures.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>A vividly entertaining history of the humble bean takes the reader on a curious, surprising and exciting journey across epochs, continents and cultures.<br/>Raymond Blanc<br><br>Charming.<br/>New York Times<br><br>I would strongly urge a reading of <i>Beans</i> by Ken Albala which entertainingly unravels that most complicated of legumes through space and time.<br/>The Guardian<br><p/><br></br><p><b> About the Author </b></p></br></br><b>Ken Albala</b> is Professor of History and Director of Food Studies at the University of the Pacific, USA. He is the author of <i>The Food History Reader</i> and <i>A Cultural History of Food in the Renaissance</i>, both published by Bloomsbury.

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