Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today's explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace - against all odds - since the earliest cavepeople discovered its powers. In colorful detail, the book explores the debate over the cannabis plant's taxonomy and nomenclature, then follows as it co-evolves with humans throughout history, beloved by the masses, reviled by the elite, and shrouded in conflict and secrecy. The story is held together by the thread of the Islamic confection majoun, created to manipulate a band of twelfth-century fedayeen, a legend that later inspired Western intellectuals and literati to discover and enjoy hashish and majoun. It's the story of how a U.S. drug czar got cannabis prohibited around the world and how some cultures worked around that. It's the story of how a recipe for majoun made its way into the hands of Alice B. Toklas, an ex-pat in Paris, and then into the pages of a cookbook published in New York and London, leading to a major mix-up in a major motion picture that morphed majoun into the pot brownie and turned the pot brownie into a Western icon forevermore. From the rowdy band of artists, rebels, and intellectuals who partook of majoun's charms and to an activist who made the pot brownie a symbol of compassion, it's the story of how cannabis cookery and hash eating survived through decades of global prohibition and the birth of a skies-the-limit cannabis-infused food industry. Along the way, Robyn Griggs Lawrence explores the medicinal qualities of cannabis and its resurgence as a both a recreational drug and a respite from various illnesses and ailments. With recipes and stories throughout, this work is sure to entertain and inform readers about the history of cannabis as an edible ingredient in a variety of foods.

About the Author
Robyn Griggs Lawrence is the author of the bestselling Cannabis Kitchen Cookbook, an instructor for a popular Green Flower Media course, The Fundamentals of Cooking with Cannabis, and a contributing editor for Sensi magazine. She also authored The Wabi-Sabi House and Simply Imperfect: Revisiting the Wabi-Sabi House. Her work has been featured in the New York Times, Time magazine, Bloomberg, The Guardian, High Times, Fast Company, Alternet, Huffington Post, Food Republic, and more. She lives in Boulder, Colorado.

Reviews
A delicious, uplifting romp through human's long, complicated history with cannabis, "Pots in Pans" is multilayered, entertaining, and incredibly informative-a must read for anyone who's a fan of the fan leaves. Robyn's book is part history lesson, part cultural commentary, with more than a dash of the author's signature wit and wry humor, which is clear from the cleverly titled start. It had me laughing out loud and taking pages of notes. -- Stephanie Wilson, Editor in Chief, Sensi magazine
Pot in Pans is the thrilling saga of one of the planet's most useful and controversial plants that has long been woven into the human tapestry of food, medicine and survival. -- Brigitte Mars, author of The Country Almanac of Home Remedies
I am in awe of the research that must have gone into this in-depth exploration of the history, cultural and societal implications, and lore of edible cannabis. After following Robyn Griggs Lawrence's fascinating journey through the ages, you'll never look at a marijuana brownie the same way again. -- Cheri Sicard



Book Information
ISBN 9781538106976
Author Robyn Griggs Lawrence
Format Hardback
Page Count 230
Imprint Rowman & Littlefield
Publisher Rowman & Littlefield
Weight(grams) 381g
Dimensions(mm) 226mm * 144mm * 18mm