Researching the origins of your lunch is a tasty assignment! Foods from all over the world and all throughout time have found their way into your lunchbox, as this interesting journal of one week of typical lunchtime fare recounts.
Many favorites have been eaten the same way for countless centuries, like grapes and chicken and melons. Others, like tomatoes and corn (maize), started out as small, wild varieties which needed human help to become worth enjoying. And some lunchtime essentials are relatively new, including peanut butter and mayonnaise.
Why do pita breads puff up while tortillas stay flat? Do salt and smoke do more for ham than just make it yummy? Are black pepper and chili peppers related or not? How did pizza and potato chips become so popular?
Wacky illustrations and a few silly food jokes complement the well-researched text (but note that currants are not made from grapes), while the index and book list will make it easy for foodies to find out more about their favorite lunch items.
(review copy and cover image courtesy of the publisher)
Recommended by: Katy Manck, Librarian-at-Large (retired academic/corporate/school librarian), Gilmer, Texas, USA