Delicious cheese thanks to microbes, the mysterious origin of the salt or the walk into the mushrooms: Markus Bennemann invites you to a journey through time through the history of food and drink. Why are many fruits red? What was there first, the hen, the egg – or the lizard? Are the real schnapps throttles blackbirds and robin? This book not only offers a remarkable insight into the cultural history of food, which is a matter of course for us today. It is also an exciting look at the miracles of evolution. Bennemann counteracts all alienation from nature by describing the sometimes curious relationships and giving a look at people as eternal seekers for food, enjoyment and intoxication.
The author’s joy in researching the book is noticeable when reading. Last but not least, the extensive source part testifies to this. On this lively journey through the earth age and across continents, however, an overhead heading for better orientation would have been helpful.
You should be a little nerdy, because it sometimes goes deep and in refreshing detail into the fascinating detailed knowledge. You reappear and may be a little more thoughtful than usual in front of the filled plate at the next meal. After reading Bennemann’s book, you can shine with astonishing knowledge at the dining table. Wibke Ladwig
Markus Bennemann
The beginning of all delicacy
Goldmann Verlag, 400 pages, € 22, –
ISBN 978-3-442-31752-3
