Caviar : The Strange History and Uncertain Future of the World's Most Coveted Delicacy
Booklist Monthly Selections - #1 September 2002
Caviar, along with champagne, marks the height of gastronomic elegance. Unlike the ubiquitous champagne, caviar has grown increasingly rare and ever more expensive. Centuries ago, Russian rivers so teemed with enormous sturgeon that fishermen were overwhelmed with roe, which they tossed to their lucky pigs. First peasants learned to appreciate the toothsome sturgeon eggs; then their overlords discovered caviar's virtues for themselves. It also took development of salting and chilling techniques to make caviar transportable. As with other natural products, demand quickly outstripped supply, and sturgeon populations went into irreversible decline. Political and economic turmoil in present-day Russia, source of much of the world's caviar, has raised the specter of sturgeon's extinction as poachers undo government planning. Meanwhile, the U.S and other countries are attempting to develop their own sturgeon-raising industries. To give the caviar trade a human face, Saffron offers portraits of both historical and contemporary Russian, Greek, and German personalities who have dedicated their lives to expanding the market for this regal roe. ((Reviewed September 1, 2002)) Copyright 2002 Booklist Reviews
LJ Reviews 2002 June #1
If you liked Cod, you'll love Caviar: a thoroughgoing account from a reporter for the Philadelphia Inquirer. Copyright 2002 Cahners Business Information.