Cherry (inbunden)
Inbunden (Hardback)
Antal sidor
Reaktion Books
90 in colour 100 illustrations
100 illustrations, 90 in colour
211 x 140 x 20 mm
522 g
Antal komponenter
Cherry (inbunden)


Inbunden,  Engelska, 2021-02-15

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Ripe, sensuous, irresistible: the cherry tree and its stunning blossoms conjure up many literal, metaphorical and visceral sensations. We enjoy cherry-picking, a cherry on top, and even, on occasion, to lose one's cherry. Cherries have been consumed since prehistoric times, reaching great popularity among the ancient Romans. They have come to symbolize such divergent concepts as fertility, innocence and seductiveness, inspiring Dutch still-life paintings, Freudian theory, contemporary pop artists, and one of the first food emojis. In Japan and other Asian cultures, the short-lived but beautiful cherry blossoms are important elements throughout art and literature. In this intriguing natural and cultural history, Mary Newman and Constance L. Kirker recount the origins, legends, celebrations, production and health benefits of this beloved tree.
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Recensioner i media

"A charming read from beginning to end. Beautifully illustrated, it reveals the history, culinary and medicinal uses, symbolic meanings, and artistic representation of the cherry tree. . . . The more than 100 color photos and illustrations add a great deal to the book, as does the representation of global cherry recipes. Included in the appendix is a historical timeline of cherry references starting in 5,000 BCE, as well as a list of worldwide cherry-related associations and websites. Kirker and Newman have written a delightful, informative book that explores all the nuances of the beloved cherry tree." * Digestible Bits and Bites *

Övrig information

Constance L. Kirker (Author) Constance L. Kirker is a former Pennsylvania State University professor of art history and co-author of Edible Flowers: A Global History (Reaktion, 2017) with Mary Newman. An avid gardener and foodie, she has written numerous research publications on food history. Mary Newman (Author) Mary Newman has taught at Ohio University and the University of Malta. A member of the International Association of Culinary Professionals, she is also co-author of Why Is This Job Killing Me? (1999).