02365cam a2200481Ii 4500 edibleflowersglo0000kirk CaSfIA 20250723094752.0 m o d cr|||||||||||| 160307t20162016enka gob 001 0 eng d 9781780236384 1780236387 (OCoLC)1335928977 BTCTA eng rda BTCTA YDXCP BDX YDX OCLCO CDX ILC CDX CLE OBE OCLCF OCL J$W IGA SFR CaSfIA TX814.5.F5 K55 2016 641.6/59 23 Kirker, Constance L., author. Edible flowers : a global history / Constance L. Kirker and Mary Newman. London, UK : Reaktion Books Ltd, 2016. ©2016 1 online resource (164 pages : illustrations (chiefly color)) text txt rdacontent unmediated n rdamedia volume nc rdacarrier The edible series Includes bibliographical references (pages 149-150) and index. Introduction -- The ancient world -- The Middle Ages to the nineteenth century -- The Victorian era to today -- Asia -- The Mediterranean and the Middle East -- Europe -- The Americas -- Afterword -- Precautions when eating edible flowers -- Flower dinner menu -- Recipes. Why in the world would someone want to eat flowers? And where, and when? Kirker and Newman provide a historical and geographical look at how flowers have been used in cooking. They explore cultural, symbolic and religious aspects, and then serve up a few recipes using some of the flowers covered. Cooking (Flowers) History. Plants, Edible. Newman, Mary A., author. Edible. https://archive.org/details/edibleflowersglo0000kirk Free eBook from the Internet Archive https://openlibrary.org/books/OL26953029M Additional information and access via Open Library edibleflowersglo0000kirk ark:/13960/s2jvjr7q03s