PIG/PORK by Pía Spry-Marqués
Archaeology, Zoology and Edibility

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Just about all you ever wanted to know about the Suidae—including reasons for not eating them, as the author concludes. For cooks and animal lovers alike.
-Kirkus

Synopsis

Pigs unite and divide people, but why? Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history and gastronomy, providing a close and affectionate look of the myriad causes underlying this singular, multi-millennial bond.

What is it that people in all four corners of the world find so fascinating about the pig? When did the human obsession with pigs begin, how did it develop through time, and where is it heading? Why are pigs so special to some of us, but not to others? Pig/Pork sets out to answer these and other porcine-related questions, examining human-pig interactions across the globe through time, from the Palaeolithic to the present day. The book dissects pig anatomy and behaviour, and describes how this knowledge plays a major role in the advance of the agricultural and medical sciences, among others. The book also looks closely at the history of pig-human interaction; how they were domesticated and when, how they affected human history through their diseases, and how they have been involved in centuries of human conflicts, with particular reference to the story of the Iberian Jews and Muslims at the time of the Inquisition. The book goes on to look at how pigs' characteristics and our relationship with them have combined to produce many of the world's great dishes. All this is accompanied by a liberal peppering of pork recipes and the stories behind them, along with facts, wisdom and porker lore, providing a thought-provoking account of where our food comes from, both historically and agriculturally, and how this continues to influence many parts of our behaviour and culture.
 

About Pía Spry-Marqués

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Pía Spry-Marqués is a research associate at the University of Cambridge. A zooarcheologist from the McDonald Institute, her research has taken her across Europe and across time, from the late Iron Age back to the Ice Ages, identifying, classifying, and decoding the meaning of animal remains in human-associated deposits. Originally from Spain, Pía is predisposed to a keen understanding, awareness, and love of the pig and the many tasty pork products that are so much a part of Spanish cuisine.
 
Published July 13, 2017 by Bloomsbury Sigma. 256 pages
Genres: History, Nature & Wildlife, Cooking, Science & Math, Crafts, Hobbies & Home, Political & Social Sciences. Non-fiction
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Kirkus

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on Jun 14 2017

Just about all you ever wanted to know about the Suidae—including reasons for not eating them, as the author concludes. For cooks and animal lovers alike.

Read Full Review of PIG/PORK: Archaeology, Zoolog... | See more reviews from Kirkus

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