Few things in life have as much universal appeal as flowers. But why in the world would anyone eat them? Greek, Roman, Persian, Ottoman, Mayan, Chinese and Indian cooks have all recognized the feast for the senses that flowers brought to their dishes. Today, chefs and adventurous cooks are increasingly using flowers in innovative ways.Edible Flowers is the fascinating history of how flowers have been used in cooking from ancient customs to modern kitchens. It also serves up novel ways to prepare and eat soups, salads, desserts and drinks. Discover something new about the flowers all around you with this surprising history.Constance Kirker is a retired Penn State University professor of art history. Mary Newman has taught at Ohio University and the University of Malta.

About the Author
Constance Kirker is a retired Penn State University professor of art history. Mary Newman has taught at Ohio University and the University of Malta.


Book Information
ISBN 9781780236384
Author Constance L. Kirker
Format Hardback
Page Count 144
Imprint Reaktion Books
Publisher Reaktion Books
Weight(grams) 363g
Dimensions(mm) 197mm * 120mm * 20mm