Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy |
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Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy
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by Inga Saffron
Sales Rank: 88456
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$0.11
At Amazon
on 6-21-2008.
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Features
Cover Type: Paperback with 288 pages
Published by: Broadway October 14, 2003
Written in: English
ISBN 10 Number: 0767906241
ISBN 13 Number: 978-0767906241
Book Dimensions:
8.1 x 5.2 x 0.6 inches
Weighs: 8.3 ounces
From Publishers Weekly
As the Moscow correspondent for the Philadelphia Inquirer from 1994-1998 (she's now the paper's architecture critic), Saffron traveled throughout the former Soviet Union, reporting on those heady, hectic days. She also acquired a taste for caviar: "Those glistening black globules," she writes, "are a culinary Rorschach that unleashes our deeply held notions about wealth, luxury, and life." From the ghost town of Caviar, New Jersey to the illegal markets of Moscow, Saffron takes her readers on an absorbing journey as she details the bizarre and fascinating history of one of the world's most coveted delicacies. Caviar, long associated with wealthy Russian aristocracy (though originally considered a peasant food) and thought to possess both medicinal and aphrodisiacal properties, has been a source of great international controversy. Once considered the "black gold" of Russia, in the 1990's caviar became the symbol of American middle-class affluence: "When caviar prices were tumblingAmericans were making record salaries," Saffron writes, and their new wealth made them "crave the exotic." The continued demand for caviar and the sturgeon's placement on the list of endangered species has led to increasingly intricate smuggling rings. Saffron has taken an off-beat but intriguing topic, and, through her elegant and detailed prose, created a book worthy of gourmands and amateur historians alike.
Copyright 2002 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
From Library Journal
If you liked Cod, you'll love Caviar: a thoroughgoing account from a reporter for the Philadelphia Inquirer.
Copyright 2002 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
Reader Reviews
This review is from: Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy (Hardcover)
I had the mixed fortune to read this book in a Puerto Rican resort, about a million miles away from where caviar is bought or sold, but Saffron's vivid description of this delicacy more than compensated for its physical absence. Caviar is one of those few foods which changes form when put in the mouth - the fish eggs pop like bubbles as soon as they're on the tongue - and in this sense it is not unlike chocolate (which melts in the mouth) for its sensual appeal. Caviar goes back to the Black sea, wherein beluga has been farmed for thousands of years (Herodotus gets quoted along the way). Sadly, the actual stocks of Russian caviar are so badly depleted that they are close to extermination; for decent, ethical fish eggs one has to go to the American farm-raised sturgeon or, as a further compromise, for lesser stuff such as salmon eggs. There are interesting chapters on the cultural emergence of caviar as a delicacy; sadder ones on the sudden eruption of strip-farming in the early 1990s. Best enjoyed with a glass or two of champagne.
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Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy
Available from Amazon
Price: $0.11
Updated on 6-21-2008.
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