Showing results by publisher "Audible Studios for Bloomsbury" in Gastronomy
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Milk!
- A 10,000-Year Food Fracas
- By: Mark Kurlansky
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Unabridged
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Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
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The narration of this book killed it for me
- By Amazon Customer on 15-02-2020
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Milk!
- A 10,000-Year Food Fracas
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Release date: 08-05-2018
- Language: English
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Non-member price: $27.99 or 1 Credit
Sale price: $27.99 or 1 Credit
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Pig/Pork
- Archaeology, Zoology and Edibility
- By: Pía Spry-Marqués
- Narrated by: Antonia Beamish
- Length: 7 hrs and 55 mins
- Unabridged
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Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history and gastronomy, providing a close and affectionate look at the myriad causes underlying this multimillennial bond. What is it that people in all four corners of the world find so fascinating about the pig? When did the human obsession with pigs begin, how did it develop through time and where is it heading? Why are pigs so special to some of us but not to others?
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Pig/Pork
- Archaeology, Zoology and Edibility
- Narrated by: Antonia Beamish
- Length: 7 hrs and 55 mins
- Release date: 13-07-2017
- Language: English
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Non-member price: $22.99 or 1 Credit
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American Terroir
- Savoring the Flavors of Our Woods, Waters, and Fields
- By: Rowan Jacobsen
- Narrated by: Maxwell Caulfield
- Length: 8 hrs and 47 mins
- Unabridged
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Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaskas' Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country's most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place". Originally used by the French to describe the way local conditions such as soil and climate affect the flavor of a wine, terroir has been little understood (and often mispronounced) by Americans, until now.
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American Terroir
- Savoring the Flavors of Our Woods, Waters, and Fields
- Narrated by: Maxwell Caulfield
- Length: 8 hrs and 47 mins
- Release date: 01-03-2013
- Language: English
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Non-member price: $27.99 or 1 Credit
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