Children's Nonfiction Cooking & Food
Salt, Pepper, Season, Spice
All the Flavors of the World
- Publisher
- Orca Book Publishers
- Initial publish date
- Oct 2024
- Category
- Cooking & Food, Encyclopedias, Diet & Nutrition
- Recommended Age
- 9 to 12
- Recommended Grade
- 4 to 7
- Recommended Reading age
- 9 to 12
-
eBook
- ISBN
- 9781459840003
- Publish Date
- Oct 2024
- List Price
- $19.99
-
Hardback
- ISBN
- 9781459839984
- Publish Date
- Oct 2024
- List Price
- $24.95
Classroom Resources
Where to buy it
Description
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!
About the authors
Jacques Pasquet's profile page
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.
Claire Anghinolfi's profile page
Translator Ann Marie Boulanger was born in Montreal, Quebec, Canada, to an anglophone mother and a francophone father. After earning a college diploma in liberal arts, she heard about an acquaintance who was studying translation… and that’s when the lightbulb went off!
After graduating with a bachelor’s degree in translation from Montreal’s Concordia University, she was hired by start-up translation firm Traduction Proteus Inc., which she now owns. When she’s not translating novels and children’s books, Ann Marie is an accomplished medical translator.
A life-long learner, Ann Marie earned an MA in translation studies from Concordia in 2018. She is a mentor, a trainer, and a part-time lecturer in translation studies at McGill University. Her first literary translation, The Woman in Valencia, by Annie Perreault, was named a World Literature Today Notable Translation of 2021. She lives in Montreal with her son.
Editorial Reviews
“Budding cooks and history buffs alike will relish this introduction to some common flavor enhancements. Attractive gouache vignettes offer appealing realistic detail in a stylized presentation. An appetizing menu of culinary complements.”
Kirkus Reviews
“A lovely illustrated compendium…The narrative is engaging and accessible with lots to pore over. This title can be used to enrich social studies curriculum, for reports, and to engage curious readers. A great choice for middle grade collections.”
School Library Journal (SLJ)
“This lovely guide exhibits a global perspective…Colorful and attractive visuals [are] worthy of the delicious flavors, which will further entice readers to relish this STEM selection about favorite food ingredients.”
Booklist
“Truly engaging reading…Reminds its young readers that before any food gets to the grocery store shelf, it is grown somewhere and usually undergoes some processing for it to be used in the kitchen or in other contexts…provides good curricular connections with science and nutrition. Highly recommended.”
CM: Canadian Review of Materials
