Caviar: A Global History

Description

Served up with a mother of pearl spoon and alongside a crystal flute of champagne, caviar is the ultimate culinary symbol of wealth, luxury, and decadence. But how did tiny fish eggs—which many might regard as an unwanted, throwaway food—become such an international delicacy? In Caviar: A Global History, renowned food writer Nichola Fletcher answers this curious question, examining the rise of caviar as an indulgence and its effect on the lives of the people who seek and sell it today. Fletcher takes the reader on a tour of the main areas of caviar production—Russia, Iran, Europe, and America—and investigates how the industry has contributed to the decline of the sturgeon population, the fish most associated with caviar. As Fletcher details, many efforts are underway to create sustainable sturgeon farming, which would make it possible to enjoy caviar with a clear, environmental conscience.   Featuring vibrant illustrations and many fascinating anecdotes, Caviar also offers advice on purchasing and serving caviar. This is the perfect food book for everyone in need of a little opulence and glamour. Caviar Cover......Page 1 Imprint page......Page 6 Contents......Page 7 Introduction: Why Caviar?......Page 9 1. Sturgeon: The Jurassic Fish......Page 13 2. Ikra: The Soul of Russia......Page 25 3. Châv-jâr: Iran's Story......Page 44 4. Caviales Comes to Europe......Page 49 5. An American Caviar Rush......Page 66 6. Crisis in the Caspian......Page 75 7. How to Make a Sturgeon......Page 81 8. Roe on Roe: Alternative Eggs......Page 91 9. Caveat emptor: How to Buy It......Page 101 10. How to Enjoy Caviar......Page 112 Recipes......Page 118 Appendix......Page 127 Select Bibliography......Page 129 Websites and Associations......Page 131 Acknowledgements......Page 133 Photo Acknowledgements......Page 134 Index......Page 135