Inga Saffron
Autor von Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy
Über den Autor
Inga Saffron has served as the architecture critic for the Philadelphia Inquirer since 1999 and has received numerous honors, including the Vincent Scully Prize. Harvard University's Loeb Fellowship, and the 2014 Pulitzer Prize for Criticism. She formerly worked as an Eastern European mehr anzeigen correspondent, witnessing the destruction of Grozny and Sarajevo, which sparked her interest in urban renewal. weniger anzeigen
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I don't like caviar, and I think that sturgeon are particularly unattractive fish (there's a reason that so many good Lake Monster stories trace back to this behemoth).
That said, this was a completely fascinating book, part foodie-fetish and part eco-tract.
Whenever I read a book like this, I end up completely bowled over by how much I just don't know/never thought of. Did you know that caviar was once considered poor folks' food? It's true--the upper crust took the flesh of the fish and left the caviar behind as offal, fit only for the lower classes. Did you know that people will pay truly insane prices for a tiny taste of fish eggs? Did you know that sturgeon numbers have dropped to dangerously low levels that may never recover?
All this and more in an interesting and easy read.
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