Part of Reaktion's Edible series. Be warned, this is very brief. It does its best, but the point of the series is to give an introduction to the history of a food item in 150 pages or so. If that's all you want or need, or if you've read other, more in depth books about tea, you'll probably enjoy th...
Why: This sounds vaguely like McGee's "On Food and Cooking," which I found fascinating. And it's got lots of history of where recipes came from. Hoping the library has it.
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