Much Depends on Dinner

About This Book

Food. We spend a good part of every day buying, preparing, eating, and savouring it. Only sleep and work take more time out of our lives. Margaret Visser uses the ingredients of an ordinary meal as a jumping-off point for an engaging, thoroughly researched look into one of our essential obsessions. Did you know that lettuce is a member of the daisy family? That sea salt is cultivated in salt gardens? From a mini-history of Will Kellogg and his corn flakes to the staple dish of the Tibetans (tsampa: barley flour, salted tea, and yak butter), Visser feeds our endless hunger for stories and anecdotes on food that can be shared around the groaning board.