Rice : A Global History – Renee Marton

Description

‘Outstanding’ Wall Street Journal

‘Makes a great gift for the food-lovingest reader or the book-lovingest cook in your life’ New York Times

‘Backbone of the food history section’ Bookseller

‘These are food memoirs, salacious and exotic, colourful, powdered, sweet, greasy and globe-trotting’ Chicago Tribune

An accessible, essential history of the world’s most versatile grain

Few foods are as universal as rice, yet its story is anything but ordinary. From the ancient paddies of Asia and Africa to kitchens and markets around the world, this unassuming grain has become both a dietary staple and a cultural cornerstone. In this lively and engaging account, Renee Marton unravels the rich history of rice, tracing its remarkable journey through centuries of trade, migration and culinary innovation.

Each chapter explores how rice has shaped societies and cuisines, from sustaining mighty empires to inspiring rituals, music and art. Along the way, it examines how enslaved and indentured labourers brought rice to new lands, how modern marketing gave rise to a processed rice industry, and why the type of rice on your plate often reflects deep cultural roots.

Bursting with insights and tantalizing recipes from across the globe, Rice offers a captivating exploration of how this humble grain continues to define and connect us.