Pork: A Global History

Pork A Global History Pork The Other White Meat The well known National Pork Board slogan doesn t begin to describe the many types of meat that fall under the umbrella of pork The most versatile of meats pork ranges from

National Pork Producers Council The Global Voice of the What is NPPC The National Pork Producers Council, which consists of affiliated state associations, is the global voice for the U.S pork industry, enhancing opportunities for the success of pork producers and other industry stakeholders by establishing the pork industry as a consistent and responsible supplier of high quality pork to domestic and world markets. Pork Belly Recipes SAVEUR Bokkeum is an umbrella term given to dishes often made with inexpensive, strong flavored cuts of meat that are stir fried over high heat Pork belly is the most popular version, but other Pork Pork is popular throughout eastern Asia and the Pacific, where whole roast pig is a popular item in Pacific Island cuisine It is consumed in a great many ways and highly esteemed in Chinese cuisine Currently China is the world s largest pork consumer, with pork consumption expected to total million tons in , which accounts for than half of global pork consumption. Global Meat Production and Consumption Continue to Rise Pork is the most widely consumed meat in the world, followed by poultry, beef, and mutton Poultry production is the fastest growing meat sector, increasing . percent in to million tons. U.S Meat Export Federation U.S beef export value set a new record in August, topping million for the first time Pork export volume was fairly steady, but retaliatory duties continue to pressure export value. Latest News The Pig Site Biomin sees vision, business sligned with a sustainable livestock future as it further commits to Africa Many of the factors influencing the feed and livestock industry can be understood as a mega trend of sustainability setting a trajectory that promises to shape the future protein economy, according Online Databases Tipton County Library A large collection of automotive repair information covering both domestics and imports This is available for you to use from home by using your library card barcode number to log in. Blockchain A Better Way to Track Pork Chops, Bonds, Bad Mar , Frank Yiannas has spent years looking in vain for a better way to track lettuce, steaks and snack cakes from farm and factory to the shelves of Capabilities OSI Group Make it POSSIBLE At the OSI Group, we work with you to create and manufacture custom food products that meet your exacting specifications As your partner, OSI will work with you to design manufacturing and supply chain solutions that bring you leading edge thinking to address your most complex challenges. Grilled Teriyaki Pork Tenderloin and Pineapple Recipe Remove pork from marinade reserve marinade Cover and grill pork over drip pan or over unheated side of gas grill and to inches from medium heat to minutes, brushing occasionally with marinade and turning once, until pork is slightly pink in center.

  • Title: Pork: A Global History
  • Author: Katharine M. Rogers
  • ISBN: 9781780230405
  • Page: 264
  • Format: Hardcover
  • Pork The Other White Meat The well known National Pork Board slogan doesn t begin to describe the many types of meat that fall under the umbrella of pork The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon Since the Roman Empire, it has also been the most widely eaten meat Pork The Other White Meat The well known National Pork Board slogan doesn t begin to describe the many types of meat that fall under the umbrella of pork The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon Since the Roman Empire, it has also been the most widely eaten meat it formed the high point of Roman feasts and was the mainstay of the traditional working class diet in Europe and North America Pork A Global History follows the transition of pork from fashionable food to popular fare while also exploring the many edible parts of a pig and ways they are prepared Katharine Rogers depicts how pork stopped being featured at aristocratic banquets and in high end cookbooks as it became associated with the lower and middle classes She explains how European settlers brought pork to the Americas and that barrel pork, kept submerged in a barrel of brine, was a staple of working class people in the United States While roast suckling pig remains the most luxurious form of pork, Rogers reveals that people also use pig s blood to make black puddings, its tail to flavor soups and stews, and its fat for frying and as a pastry shortening Beautifully illustrated and filled with recipes from around the world, Pork will be a necessary addition to the bookshelf of any lover of bacon, sausage, and pork chops.

    One thought on “Pork: A Global History”

    1. The biggest problem with this book is that the topic is hopelessly broad. Or did Rogers really expect to be able to cover every single food product coming from a pig in a single 100 page book? That wouldn't even be enough space to do justice to ham. The end result is a quick fire chronology of how pig products were eaten, sorted by region. It's really barely more than a list of pig dishes. Rogers would have been much better served to concentrate on sausages or hams, anything more narrow.

    2. This was an unusual and expected interpretation of pork. Some questioning of the dissonance and relationship between 'pigs' and 'pork.' Linguistically, ideologically and politically, those differences are important. However, there is a fascinating analysis of the role of pork in configuring religious difference.And yes, the book talks about head cheese. Weird. Wonderful. Fascinating.

    3. Very readable, and a broad historical sweep with a gastronomical focus. However, it was a bit too pacey, and there were times when I felt that the argument became a bit hazy or vague as a consequence.

    4. Very readable, and a broad historical sweep with a gastromical focus. However, it was a bit too pacy, and there were times when I felt that the argument became a bit hazy or vague as a consequence.

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