Product Description

Product Details

• Amazon Sales Rank: #185379 in Books
• Published on: 1999-10-25
• Number of items: 1
• Binding: Paperback
• 320 pages

Amazon.com
During the 17th and 18th centuries, the potato was berated, feared, and loathed. It was blamed for everything from population explosions to population implosions, not to mention social upheaval and financial despair. Yet now, with the luxury of hindsight, Larry Zuckerman regards the potato as a saving grace for Western civilization, a crop that protected populations from starvation, encouraged self-sufficiency, and improved the lives of ordinary people. The potato's roller-coaster journey from dreary boiled peasant food into the most widely consumed vegetable on the planet is chronicled in this refreshing history lesson. The Potato goes way beyond the usual scope of spud history, which commonly focuses on the Irish Potato Famine of the 1840s. Although this disaster is a key event in the book, the potato's broader influence in the Western world was far more complex--changing the shape of agrarian societies, triggering world emigration, and even influencing social-welfare reforms. Snippets from journals, newspaper editorials, and government documents make this a convincing and fascinating glimpse of four centuries' worth of a vegetable to which we normally wouldn't give a second thought. --Naomi Gesinger

Emily Gordon, Newsday
Thorough and lively . . . Zuckerman is an excellent storyteller

Review
"Throrough and lively....Zuckerman is an excellent storyteller, both conscientious and colloquial....The book stimulates and illuminates."--Emily Gordon, Newsday

"The story of the potato in Western civilization is part of the history of the table, of living conditions, of social attitudes, and even of views of heredity and degeneration. Zuckerman's exploration of these areas without losing his grip on the tuber is masterful, excuted with economy and wit."--Katherine A. Powers, The Boston Sunday Globe

Customer Reviews

Mashed potato
If, like me, you mostly read at night in bed, don't choose this book. No-one should go to sleep in an irritable mood, having painfully re-read pages to ascertain what the author is trying to say, disentangling the contorted lines of thought and timelines. Although crammed with information, much of it seems contrived, anecdotal and you have to expend too much energy digging deep to get to the core of the history of the spud. When you do, it is indeed interesting. But don't labour over this book - read COD instead for easy-read insight into how single food sources make and break entire populations.

a bee in a bonnet became a book
Riding on the wave of single-ingredient books, this one is a poorly edited but mildly interesting book, mostly about Irish peasantry and how the potato was viewed by its various classes, a subject that the author is so fascinated by that he repeats himself more than once. And other than that, the choice of what to write about and what to just ignore seems to have been made in the most idiosyncratic manner. The history of the potato won't be found, nor its geographical spread and importance in various places around even the western world. As for the Andes, where's that? It must be in the east. As for the premise in the title, it's just a title with nothing to show for it in the book. I wouldn't criticise the author on readability, though. The book is quite readable, just not something to be read otherwise than casually (if you're into reading about Ireland), with the knowledge that the author has points of view that he's pushing. This can't be plain-potato reading. Since the author holds strong views which he pushes here, one needs to read sprinkling the facts and choice of sources with a touch of salt.

You Say Po-tay-to, And I Say Po-tah-to.............
Don't let the corny (ouch!) title put you off: this is a serious look at the historical place of the potato in England, Ireland, France and the United States. And if you are concerned that 271 pages on the "humble spud" might put you into a stupor, you might breathe easier when you know that Mr. Zuckerman uses the potato as a starting point to examine lots of other stuff: class distinctions; agricultural landlords and tenant farmers; urbanization; women and domestic drudgery; the role of bread (ouch again!) vs. the role of the potato, etc. Mr. Zuckerman even finds the time, near the end of the book, to incorporate some philosophical musings on the positive and negative aspects of "fast-food" and its relationship to our "hurry-up society." To me, one of the best things about the book was the multi-cultural approach: it was interesting to see how much more quickly the potato caught-on in the United States than it did in France, England and Ireland (where the centuries-old custom of strict reliance on bread had to be overcome). Another interesting thing to read about was the amazement of foreign visitors concerning the variety of the American diet. We tend to forget that in Europe, in the period this book primarily deals with (1700-1900), the average person lived on bread, porridge, and soup. (One of the many interesting facts presented in this book is that up until almost 1900 most French peasants had a morning bowl of soup rather than a cup of coffee.) You were indeed fortunate if you had meat, milk, butter, eggs, coffee, etc. Even if a peasant farmer owned a cow, pig, or chicken, quite often the food products the animals supplied had to be sold, to provide some much-needed cash. The book provides a very nice combination of scholarly data(economic and sociological information) and anecdotal material. To be honest, the book was a "heavier" read than I anticipated, but the interesting "factoids" helped to lighten and liven things up. Some examples: soup was so prevalent in 19th century France that in one district it is documented that some people had wooden tables with rounded depressions carved into them. As Mr. Zuckerman writes, this "removed the need for plates and [also] any doubt about the menu."; soup was also used as a "bread-softener." Due to poor quality grain and inefficient ovens, the crust of bread was often as hard as a rock. Some people couldn't cut the bread with a knife- they had to use a saw; finally, in 19th century London a common sight was the "baked 'tato man," who sold his product from a cart on the sidewalk- similar to today's hot dog, pretzel, and chestnut vendors. But the interesting thing about the "baked 'tato man" was that, in the cold weather, he would suggest to the gentleman-half of a passing couple that he buy a baked potato to keep his sweetheart warm. The author writes, "This advice was often taken, and the potato placed inside her muff." Food for warmth, and this fine book provides much food for thought, as well.