The Gourmet Atlas [antikvár]

Introduction L ove of good food is a gift to the spirit, one that -i is best shared with friends in a convivial atmosphere. Although it is an appreciation that does not seem to be given equally to all, there is no doubt that those blessed with it benefit from getting to know their subject better. Like other exercises in connoisseurship—an appreciation of art, music, drama, or wine—knowledge of the subject's history, a deeper understanding of what goes into the final product or work, makes for a much enhanced delight in it. We can enjoy the flavor of a delicious steak or lasagne without knowing about where the cattle were raised or the pasta dish originated, but if we have that insight, we are the richer. Preparing both will have made use of herbs, spices, and salt, all of which have marvelous anecdotal backgrounds, and the cheeses and vegetables in the pasta also have their own particular stories to tell. They are in this book. The Gourmet Atlas is a compendium of geography, of social and cultural history, of fact, and of legend. It is the source book for both the avid student and the casual inquirer into the sometimes surprising, sometimes amusing, but always fascinating, past and present of the food on our planet. Susie Ward HOW TO READ THE MAPS Look at the map to pinpoint a particular country, city or region, noting any refererwe number, symbol or trade route. Then consult the key for further information such as lists of food specialties, classic dishes or ingredients. Land Layering Many of the maps are designed in a traditional way so that areas of different heights are depicted by color. Most of these maps have symbols or numbers that correspond to a particular ingredient that will be shown on the key. Tints Some of the maps Imve limited cartographic shading so that colored tints can show where certain ingredients can be found. Landlayering with hill shading A combination of landlayering and hill shading is shown on these maps. Maps of this type show only numbers to refer to the location of ingredients.