Pickles: A Global History (Jan Davidson) Knoxville with their intriguing combinations of

with their intriguing combinations of flavors and aromas

as he likes to say

including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb

liquid nitrogen

visited with crab fishermen and oyster farmers

Pickles: A Global History (Jan Davidson) Knoxville with their intriguing combinations ofFrom the fiery kimchi of Korea to American dill spears; from the spicy achar of India to the ceviche of Latin America; from Europes sauerkraut to brined herrings and chutneys, pickles are unquestionably a global food. They are also of the moment. Growing interest in naturally fermented vegetablespickles by another namemeans that today, in the early twenty first century, we are seeing a renaissance in the making and consumption of pickles. Across