Full Description
A Twist in the Tail takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy.
Whether in ubiquitous Roman garum, convenient British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place—and who was eating them—they have also been disdained as a worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Christopher Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history.
Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West's cuisine.
Contents
Acknowledgements Introduction: Tangled Tastes--Deciphering Anchovy Preferences 1: The Roman and Medieval Anchovy: From Sought-after Sauces to a Scarcely Glimpsed Fish 2: The French Anchovy: A Glorious Rise and Sad Demise 3: The British Anchovy: Curtailed by the Convenience of Condiments 4: The Spanish Anchovy: From Noses Up to Forks Down 5: The Italian Anchovy: Forever a Favored, Flavorful Fish 6. The American Anchovy: Inching Towards Acceptance NotesTables and IllustrationsIndes
