Coconut
A Global History
Constance L. Kirker, Mary NewmanThe global history of coconut from its origin to its recent elevation to ‘super-food’ status.
The flavour and image of the coconut are universally recognizable and conjure up sweet exotic pleasures. Called the ‘Swiss Army knife’ of the plant world, the versatile coconut can be an essential ingredient in savoury curries, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut’s culinary credentials extend far beyond being sprinked on a fabulous layer cake or cream pie, and include products such as coconut vinegar, coconut sugar, coconut flour and coconut oil. This book explores the global history of coconut from its origin to its recent elevation to superfood status.
The global history of coconut from its origin to its recent elevation to ‘super-food’ status.
The flavour and image of the coconut are universally recognizable and conjure up sweet exotic pleasures. Called the ‘Swiss Army knife’ of the plant world, the versatile coconut can be an essential ingredient in savoury curries, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut’s culinary credentials extend far beyond being sprinked on a fabulous layer cake or cream pie, and include products such as coconut vinegar, coconut sugar, coconut flour and coconut oil. This book explores the global history of coconut from its origin to its recent elevation to superfood status.
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A beautifully written and important book.
'Janet DeNeefe, chef and owner of Casa Luna Bali, cookbook author
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Coconut is an edible adventure! Entertaining, knowledgeable and fun to read . . . [a] gem of a book.
'Heather Zimmerman, Executive Director, Awbury Arboretum
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A slim and accessible volume, Coconut: A Global History offers a sweeping account of this beloved and ubiquitous fibrous drupe. In the span of 138 amply illustrated pages, authors Kirker and Newman skillfully guide the reader through a compendium of coconut facts and history, touching on all the major areas of the globe that produce and consume the coconut . . . This volume will appeal to fans of both Mounds and Almond Joy; imbibers of coconut water and coconut coffee; devotees of macaroons, coconut cream pies, and coconut lane cake; and those who savor the rich aromas and flavors of coconut-infused curries, stews, sambols, and soups . . . Charming . . . Tantalizing.
'H-Environment
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The authors have done a great job in drawing so much information together in a concise, attractively illustrated volume, and the book will appeal to foodies and ‘coco-nuts’ alike.
'OxVeg News
Constance L. Kirker (Author)
Constance L. Kirker is a retired Pennsylvania State University professor of art history. An avid gardener and foodie, she is also co-author of Edible Flowers (‘Edible’ series) and Cherry (‘Botanical’ series), both published by Reaktion Books.
Mary Newman (Author)
Mary Newman has taught environmental health at Ohio University and the University of Malta. She is co-author of Edible Flowers (‘Edible’ series) and Cherry (‘Botanical’ series), both published by Reaktion Books.
