Pancake: A Global History
αα·αα»ααΆ 2013 Β· Reaktion Books
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Round, thin, and made of starchy batter cooked on a flat surface, it is a food that goes by many names: flapjack, crΓͺpe, and okonomiyaki, to name just a few. The pancake is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness.
Pancake traverses over centuries and civilizations to examine the culinary and cultural importance of pancakes in human history. From the Russian blini to the Ethiopian injera, Albala reveals how pancakes have been a perennial source of sustenance from Greek and Roman eras to the Middle Ages through to the present day. He explores how the pancake has gained symbolic currency in diverse societies as a comfort food, a portable victual for travelers, a celebratory dish, and a breakfast meal. The book also features a number of historic and modern recipesβtracing the first official pancake recipe to a sixteenth-century Dutch cookβand is accompanied by a rich selection of illustrations.
Pancake is a witty and erudite history of a well-known favorite and will ensure that the pancake will never be flattened under the shadow of better known foods.
Pancake traverses over centuries and civilizations to examine the culinary and cultural importance of pancakes in human history. From the Russian blini to the Ethiopian injera, Albala reveals how pancakes have been a perennial source of sustenance from Greek and Roman eras to the Middle Ages through to the present day. He explores how the pancake has gained symbolic currency in diverse societies as a comfort food, a portable victual for travelers, a celebratory dish, and a breakfast meal. The book also features a number of historic and modern recipesβtracing the first official pancake recipe to a sixteenth-century Dutch cookβand is accompanied by a rich selection of illustrations.
Pancake is a witty and erudite history of a well-known favorite and will ensure that the pancake will never be flattened under the shadow of better known foods.
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Ken Albala is professor of history at the University of the Pacific in California. He is the author of many books, including Cooking in Europe: 1250β1650, The Banquet: Dining in the Great Courts of Late Renaissance Europe, and Beans: A History.
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