Publisher's Synopsis
We can't live without cabbage, but we don't want to stand downwind of it, and in this lively book, Meg Muckenhoupt traces this culinary paradox. From senators' speeches in ancient Rome to South Korean astronauts' luggage, she explores the cultural and chemical basis for cabbage's smelly reputation and enduring popularity. Filled with fascinating facts and recipes for everything from French cabbage soup to sauerkraut chocolate cake, Cabbage is essential reading for both food lovers and historians around the globe-and anyone craving their daily dose of leafy greens.