Coconut: A Global History

Description

From curries to creamy piña coladas, a delectable global history of the many culinary incarnations of the coconut. The flavor and image of the coconut are universally recognizable, conjuring up sweet, exotic pleasures. Called the “Swiss army knife” of the plant world, the versatile coconut can be an essential ingredient in savory curries, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut’s culinary credentials extend far beyond a sprinkling on a fabulous layer cake or cream pie to include products such as coconut vinegar, coconut sugar, coconut flour, and coconut oil. Complete with recipes, this book explores the global history of coconut from its ancient origins to its recent elevation to super-food status. Cover Title Page Copyright Contents Introduction 1. From Roots to Fruit: Botany, Production and Health 2. A Long and Fabled Story 3. Southeast Asia and China 4. South Asia 5. The South Pacific and the Philippines 6. Africa and the Middle East 7. Europe and the Americas 8. The Future of Coconut Recipes References Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index