Description
If you are interested in pepper--its provenance, history, taste, and uses-then this is a book for you. J.E. Barth recounts the fascinating history of pepper from ancient times through the present and traces the challenges at each step of the pepper supply chain as it make its way from the growers to the kitchens and dining tables around the world. He covers quality assessment, storage, processing, taste and uses of pepper, including its cosmetic and pharmacological applications. A selection of recipes is included to provide a flavourful backdrop to this tasty guide to the world's most popular spice.
About the Author
J.E. Barth, PhD, teaches wine, spirits, and operations management courses at the School of Hospitality, Food and Tourism Management at the University of Guelph, Canada's school for hospitality leadership. He has taught courses at Royal Roads University, the Cold Climate Oenology and Viticulture Institute (Brock University), Management Centre Innsbruck and for the Society of Management Accountants of Ontario. Joe has been a visiting professor at the Australian International Hotel School (Canberra) and at the Universidad de San Andres, Buenos Aires. Professor Barth has provided expert opinions in legal proceedings pertaining to licensed establishments and hotel contract law, worked as a consultant on a great lakes freighter, in Nicaragua, and Viet Nam. He is a lifetime member of the Honor Society of Phi Kappa Phi, and the recipient of numerous teaching awards.
Reviews
Pepper has an ancient history as one of the first items traded extensively in international commerce. . . . Author Barth has traveled to pepper's homeland, in the south of India, where he saw first-hand how growers produce those coveted tiny black orbs. Moving beyond the mere production of pepper and exploring the economics of the pepper trade, Barth finds that, as is so often the case, the producer realizes less benefit than the many merchants who are middlemen in pepper's route to the table. * Booklist *
Awards
Short-listed for Taste Canada Awards 2020 (Canada).
Book Information
ISBN 9781442273924
Author Joe Barth
Format Hardback
Page Count 176
Imprint Rowman & Littlefield
Publisher Rowman & Littlefield
Weight(grams) 390g
Dimensions(mm) 238mm * 157mm * 17mm
About the Author
J.E. Barth, PhD, teaches wine, spirits, and operations management courses at the School of Hospitality, Food and Tourism Management at the University of Guelph, Canada's school for hospitality leadership. He has taught courses at Royal Roads University, the Cold Climate Oenology and Viticulture Institute (Brock University), Management Centre Innsbruck and for the Society of Management Accountants of Ontario. Joe has been a visiting professor at the Australian International Hotel School (Canberra) and at the Universidad de San Andres, Buenos Aires. Professor Barth has provided expert opinions in legal proceedings pertaining to licensed establishments and hotel contract law, worked as a consultant on a great lakes freighter, in Nicaragua, and Viet Nam. He is a lifetime member of the Honor Society of Phi Kappa Phi, and the recipient of numerous teaching awards.
Reviews
Pepper has an ancient history as one of the first items traded extensively in international commerce. . . . Author Barth has traveled to pepper's homeland, in the south of India, where he saw first-hand how growers produce those coveted tiny black orbs. Moving beyond the mere production of pepper and exploring the economics of the pepper trade, Barth finds that, as is so often the case, the producer realizes less benefit than the many merchants who are middlemen in pepper's route to the table. * Booklist *
Awards
Short-listed for Taste Canada Awards 2020 (Canada).
Book Information
ISBN 9781442273924
Author Joe Barth
Format Hardback
Page Count 176
Imprint Rowman & Littlefield
Publisher Rowman & Littlefield
Weight(grams) 390g
Dimensions(mm) 238mm * 157mm * 17mm
