前言/序言

全球蛋史作为国际上出版的食品专著系列丛书之一，是一部围绕蛋的专业性很强的著作：内容丰富全面，涉及蛋的历史，包括鸡何时被驯化、中国驯养家禽的历史渊源、现代蛋鸡产业如何发展壮大等；是一部介绍蛋的文化巨著，介绍了世界各地鸡蛋的吃法和习俗，如何用蛋加工成艺术品；又是一部食品和烹调的专著，介绍了鸡蛋的营养功能，国际上对鸡蛋胆固醇产生误解的来龙去脉以及世界各大名厨如何用鸡和蛋做成人间佳肴的故事和实用食谱。该书还是一部很好的科普读物，回答了到底是先有鸡还是先有蛋、鸡蛋为什么捏不碎的原因、如何煮鸡蛋等问题。书中介绍的各种创新思维令你脑洞大开。此外，该书还涉及哲学：认为世界万物起源于一枚蛋，世界上没有比蛋更完美的东西；蛋创造了历史，还可以创造未来。

袁建敏

2019 年1 月

Description:

Which came first, the chicken or the egg? In Hindu scripture, the world began as an egg. Laid by a swan floating on the waters of chaos, after a year the egg split into silver and gold halves, with the silver becoming the earth and the gold transforming into the sky. Throughout history, the egg has taken on numerous meanings outside of the famous philosophical dilemma: it was used for curing the evil eye by the Mayans, as protection against lightning in Greece, and to signify rebirth in Christian tradition. In Eggs, Diane Toops offers a fascinating tour of egg history and lore, looking at how its significance has represented the preoccupations of the cultures that consume it.

After explaining the many varieties of eggs and the places that favor them, Toops sketches a history of its uses from its origins until the present day, when it has become an integral part of modern cuisine. She explores how eggs are today marketed as a health food and discusses the debates over their nutritional status. Filled with appetizing recipes and beguiling images, this protein-packed book will enthrall anyone with an interest in cuisine or cultural history.