Pork: A Global History

by Katharine M. Rogers

"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...

• Format: Hardcover
• Language: English
• ISBN: 1780230400
• ISBN13: 9781780230405
• Release Date: September 2012
• Publisher: Reaktion Books
• Length: 135 Pages
• Weight: 0.90 lbs.
• Dimensions: 0.7" x 5.0" x 7.9"