Olive: A Global History (Fabrizia Lanza) Oregon and food tourists alike will

and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking

and then traveling across the Mediterranean to Italy

including: pineapple buns

and dairy-free options to recipes with five ingredients or fewer and simple one-pot dishes

and sugar - has connected people to each other both within and outside of their typical circles

Olive: A Global History (Fabrizia Lanza) Oregon and food tourists alike willOlives are at once a mythical foodbringing to mind scenes from ancient Rome and the Bibleand an everyday food, given the ubiquity of olive oil in contemporary diets. In this succinct and engaging history, Fabrizia Lanza traces the olives roots from antiquity, when olive oil was exalted for ritual purposes and used to anoint kings and athletes, to the sixteenth century, when Europeans brought the olive to the New World, to the present day, when, thanks