Journal article : Review
Garlic: tracing its changing popularity in British cuisine
- Abstract:
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Garlic, which was originally used medicinally, has become increasingly ubiquitous as a culinary ingredient in recent years. However, its popularity in British cooking has risen and fallen repeatedly over the centuries. While some commentators, perhaps most notably Mrs. Beeton, once described it as smelling ‘offensive’, other commentators nowadays claim that it imparts a gorgeous flavour to both savoury and sweet foods. Various explanations for garlic's mixed culinary fortunes are discussed, i...
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- Publication status:
- Published
- Peer review status:
- Peer reviewed
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(Preview, Version of record, pdf, 5.7MB, Terms of use)
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- Publisher copy:
- 10.1016/j.ijgfs.2023.100854
Authors
Bibliographic Details
- Publisher:
- Elsevier
- Journal:
- International Journal of Gastronomy and Food Science More from this journal
- Volume:
- 35
- Article number:
- 100854
- Publication date:
- 2023-12-15
- Acceptance date:
- 2023-12-08
- DOI:
- EISSN:
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1878-4518
- ISSN:
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1878-450X
Item Description
- Language:
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English
- Keywords:
- Subtype:
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Review
- Pubs id:
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1595189
- Local pid:
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pubs:1595189
- Deposit date:
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2024-02-01
Terms of use
- Copyright holder:
- Charles Spence
- Copyright date:
- 2023
- Rights statement:
- © 2023 The Author. Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
- Licence:
- CC Attribution (CC BY)
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