Cabbage: A Global History

Cabbage is a vegetable that is both loved and disdained, being one of the oldest crops in the world and providing vitamins A and C. It has appeared in senators' speeches, ancient Rome, and the luggage of South Korean astronauts. It is easy to grow and contains sulphurous compounds that repel insect pests, but it has a distinctive aroma that can be unpleasant. Meg Muckenhoupt's book explores the cultural and chemical basis for its smelly reputation and enduring popularity, with fascinating facts and recipes for food lovers and historians.

Format: Hardback
Length: 144 pages
Publication date: 13 August 2018
Publisher: Reaktion Books

Cabbage, a vegetable with a rich history, has captured the hearts of people worldwide. It is one of the oldest crops, dating back thousands of years, and has been cherished by European and Asian cultures for its nutritional value. Folk tales tell of infants being found under cabbage leaves, symbolizing its importance to new life. Cabbage has even made its way into the speeches of ancient Roman senators and the luggage of South Korean astronauts. Despite its humble origins, cabbage has become a symbol of poverty and national pride. It is often viewed as a cheap, common, and crass food, but it is also an essential ingredient in iconic dishes such as sauerkraut and kimchi.

Growing cabbage is relatively easy due to the presence of sulphurous compounds that repel insect pests in the wild. Its distinctive aroma, which some find pungent, adds to its charm. While cabbage is undeniably useful, it is also known for its strong odor. This has led to its reputation as a smelly vegetable, and many people avoid it.

In her book "Cabbage: A Cultural and Chemical History," Meg Muckenhoupt delves into the culinary paradox of cabbage. She explores the cultural and chemical basis for its smelly reputation and enduring popularity. The book is filled with fascinating facts and recipes for everything from French cabbage soup to sauerkraut chocolate cake. Whether you are a food lover or a historian, "Cabbage" is an essential reading for anyone interested in the world of food.

Cabbage's versatility is another reason for its popularity. It can be used in a variety of dishes, from salads to stews, and its flavors can be enhanced by different herbs and spices. Cabbage is also a low-cost vegetable, making it accessible to people from all socioeconomic backgrounds.

Despite its smelly reputation, cabbage has a rich history and cultural significance. It has been used in traditional medicine and has been praised for its health benefits. Cabbage is also a symbol of resilience and hard work, as it can withstand harsh weather conditions and pests.

In conclusion, cabbage is a vegetable with a complex history and a unique culinary paradox. It is beloved by many for its nutritional value and versatility, but it is also disdained for its strong odor. Meg Muckenhoupt's book "Cabbage: A Cultural and Chemical History" provides a fascinating insight into the cultural and chemical basis for cabbage's smelly reputation and enduring popularity. Whether you are a food lover or a historian, this book is an essential reading for anyone interested in the world of food.

Weight: 306g
Dimension: 127 x 203 x 16 (mm)
ISBN-13: 9781780239811