Detailansicht
Pot in Pans
eBook - A History of Eating Cannabis, Rowman & Littlefield Studies in Food and Gastronomy
ISBN/EAN: 9781538106983
Umbreit-Nr.: 2120855
Sprache:
Englisch
Umfang: 224 S.
Format in cm:
Einband:
Keine Angabe
Erschienen am 08.05.2019
Auflage: 1/2019
E-Book
Format: EPUB
DRM: Adobe DRM
- Zusatztext
- <span>Pot in Pans: A History of Eating Weed</span><span> is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to todays explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace against all odds since the earliest cavepeople discovered its powers. In colorful detail, the book explores the debate over the cannabis plants taxonomy and nomenclature, then follows as it co-evolves with humans throughout history, beloved by the masses, reviled by the elite, and shrouded in conflict and secrecy.</span><br><br><span>The story is held together by the thread of the Islamic confection</span><span>majoun,</span><span> created to manipulate a band of twelfth-century</span><span>fedayeen,</span><span>a legend that later inspired Western intellectuals and literati to discover and enjoy hashish and majoun. Its the story of how a U.S. drug czar got cannabis prohibited around the world and how some cultures worked around that. Its the story of how a recipe for majoun made its way into the hands of Alice B. Toklas, an ex-pat in Paris, and then into the pages of a cookbook published in New York and London, leading to a major mix-up in a major motion picture that morphed majoun</span><span></span><span>into the pot brownie and turned the pot brownie into a Western icon forevermore. From the rowdy band of artists, rebels, and intellectuals who partook of majouns charms and to an activist who made the pot brownie a symbol of compassion, its the story of how cannabis cookery and hash eating survived through decades of global prohibition and the birth of a skies-the-limit cannabis-infused food industry. Along the way, Robyn Griggs Lawrence explores the medicinal qualities of cannabis and its resurgence as a both a recreational drug and a respite from various illnesses and ailments. With recipes and stories throughout, this work is sure to entertain and inform readers about the history of cannabis as an edible ingredient in a variety of foods.</span>
- Kurztext
- <span>Pot in Pans</span> <span> is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today¿s explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace ¿ against all odds ¿ since the earliest cavepeople discovered its powers.</span>
- Autorenportrait
- <span>Robyn Griggs Lawrence is the author of the bestselling</span><span>Cannabis Kitchen Cookbook,</span><span>an instructor for a popular Green Flower Media course,</span><span>The Fundamentals of Cooking with Cannabis,</span><span>and a contributing editor for</span><span>Sensi</span><span>magazine</span><span>.</span><span>She also authored</span><span>The Wabi-Sabi House</span><span>and</span><span> Simply Imperfect: Revisiting the Wabi-Sabi House.</span><span>Her work has been featured in the New York</span><span>Times, Time</span><span>magazine,</span><span>Bloomberg, The Guardian, High Times, Fast Company, Alternet, Huffington Post, Food Republic,</span><span>and more. She lives in Boulder, Colorado.</span>