Shop No.20, Aurobindo Palace Market, Hauz Khas, Near Church +91 9818282497 | 011 26867121 110016 New Delhi IN
Midland The Book Shop ™
Shop No.20, Aurobindo Palace Market, Hauz Khas, Near Church +91 9818282497 | 011 26867121 New Delhi, IN
+919871604786 https://www.midlandbookshop.com/s/607fe93d7eafcac1f2c73ea4/69591829db7aed90e0608dfb/without-tag-line-480x480.png" [email protected]
9789361139901 69b13d038857ad8c166facc5 Coconut: A Global History (Edible) https://www.midlandbookshop.com/s/607fe93d7eafcac1f2c73ea4/69b13d609781938c8ca9fa3c/9789361139901-2-.jpg
The flavour and image of the coconut are universally recognizable and conjure up sweet exotic pleasures. Called the ‘Swiss Army knife’ of the plant world, the versatile coconut can be an essential ingredient in savoury curries, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut’s culinary credentials extend far beyond being sprinked on a fabulous layer cake or cream pie, and include products such as coconut vinegar, coconut sugar, coconut flour and coconut oil. This book explores the global history of coconut from its origin to its recent elevation to superfood status.

About the Author

Constance L. Kirker is a retired Pennsylvania State University professor of art history, and is an avid gardener and foodie. Mary Newman has taught at Ohio University and the University of Malta. They are both co-authors of Edible Flowers (‘Edible’ series) and Cherry (‘Botanical’ series), both published by Reaktion Books.
9789361139901
in stockINR 479
The Edible Series
1 1
Coconut: A Global History (Edible)

Coconut: A Global History (Edible)

ISBN: 9789361139901
Be the first to review this product
₹479
₹599   (20% OFF)

Add to Cart Buy Now
Details
  • ISBN: 9789361139901
  • Author: Constance L. Kirker and Mary Newman
  • Format: Paperback
  • Publisher: Panmacmillan
  • Publication Date: 2026
SHARE PRODUCT

Book Description

The flavour and image of the coconut are universally recognizable and conjure up sweet exotic pleasures. Called the ‘Swiss Army knife’ of the plant world, the versatile coconut can be an essential ingredient in savoury curries, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut’s culinary credentials extend far beyond being sprinked on a fabulous layer cake or cream pie, and include products such as coconut vinegar, coconut sugar, coconut flour and coconut oil. This book explores the global history of coconut from its origin to its recent elevation to superfood status.

About the Author

Constance L. Kirker is a retired Pennsylvania State University professor of art history, and is an avid gardener and foodie. Mary Newman has taught at Ohio University and the University of Malta. They are both co-authors of Edible Flowers (‘Edible’ series) and Cherry (‘Botanical’ series), both published by Reaktion Books.

Related Books

User reviews

  0/5