Salt, Pepper, Season, Spice: All the Flavors of the World
by Jacques Pasquet (Author) Claire Anghinolfi (Illustrator)
The stories of the flavors we love are steeped in history, mythology and cultures from around the world.
Did you know that salt has been around for almost 5,000 years or that pepper was once called black gold? Have you heard that two billion cups of coffee are consumed every day and that tea was first discovered by Chinese emperor Shennong in 2737 BCE?
In Salt, Pepper, Season, Spice, discover where our favorite spices, condiments and confections come from and how they're grown, harvested and prepared. Find out how they're used to enhance and create flavors in the foods we know and love today. A tasty read guaranteed to get your mouth watering!
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ALA/Booklist
Topping off the presentation are colorful and attractive visuals worthy of the delicious flavors, which will further entice readers to relish this STEM selection about favorite food ingredients
Kirkus
Attractive gouache vignettes offer appealing realistic detail in a stylized presentation. An appetizing menu of culinary complements. (glossary, index) (Nonfiction. 9-12)
School Library Journal
Gr 3-7-A lovely, illustrated compendium on the key spices and seasonings that give flavor to cuisines worldwide. Readers are introduced to the origins, historical and cultural significance, and uses of pantry and spice rack staples, such as salt, pepper, coffee, cinnamon, and more. Intricately rendered diagrams, close-up insets, and informative sidebars provide ample background and fascinating facts. Salt was not only used to preserve food hundreds of years ago; it was also used to pay Roman soldiers and ward off evil spirits. It's currently used for food seasoning but also as a key ingredient for cleaners and medical products. The compound in peppers that causes people to sneeze is called piperine, and capsaicin is what causes chili peppers to burn in someone's mouth. Readers are also presented with how plants like cinnamon, cacao, and vanilla are harvested to make the seasonings used in desserts and drinks. The narrative is engaging and accessible with lots to pore over. Diverse cultures are represented in the content and illustrations, especially since many of these spices were first discovered and cultivated in Asia and Latin America. Back matter includes a glossary and index. VERDICT This title can be used to enrich social studies curriculum, for reports, and to engage curious readers. A great choice for middle grade collections.
Copyright 2024 School Library Journal, LLC Used with permission.
Passionate about memories, Jacques Pasquet is a writer and storyteller. Now that his busy career as a professor is behind him, he splits his time between writing and visiting schools. Jacques is the author of nearly twenty books for children in Quebec and France. He lives in Montreal.
Claire Anghinolfi is a Franco-Swiss and Canadian illustrator. Her illustrations for youth, mainly done in gouache and pencil on paper, combine full shapes and meticulous details inspired by the ancient arts that she particularly cherishes. She lives in Quebec.
Ann Marie Boulanger is a certified translator and owner of Traduction Proteus Inc. When she's not translating commercial texts, she's an accomplished translator of adult and children's literature. Her translation The Woman in Valencia, by Annie Perreault, was named a World Literature Today Notable Translation of 2021. She's also a part-time lecturer at McGill University and co-founder of LION Translation Academy, which offers business, tech and language training workshops for translators.
JNF014000 - Juvenile Nonfiction | Cooking & Food
JNF048040 - Juvenile Nonfiction | Reference | Encyclopedias
