Ontario Garlic, by Peter McClusky
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Ontario Garlic, by Peter McClusky
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The taste of Ontario garlic is as rich and varied as its history. Used mainly for medicinal purposes in the nineteenth century, people turned up their noses at the aromatic bulb as it became associated with new immigrants. The once acceptable ingredient became undesirable in church and schoolkids who smelled of garlic were sent home. Pioneering chefs, farmers and a wave of cultural diversity have brought the zesty allium into the mainstream, making it a gourmands go-to spice, celebrated at nine festivals across the province. Toronto Garlic Festival founder Peter McClusky serves up garlics long journey from central Asia to its now-revered place in the hearts and dishes of Ontarians. Growing tips and forty recipes bring Ontario garlic from farm to festival to feast.
Ontario Garlic, by Peter McClusky- Amazon Sales Rank: #775076 in Books
- Published on: 2015-06-29
- Released on: 2015-06-29
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .31" w x 6.00" l, .84 pounds
- Binding: Paperback
- 176 pages
Review "Though garlic and garlic festivals are popular, this is a sui generis text, to say the least. McClusky founded the Toronto Garlic Festival and his one-of-a-kind book offers a social history of garlic - along with how to grow it and how to cook it. Recipes are also included." - CBC News "Through more than 150 interviews, archival research, and personal anecdotes, the author reveals the cultural clash that characterized Ontario for many decades, drawing class lines between the conservative non-garlic eating British and the so-called Garlic Eaters--a fragrant group of non-British immigrants, most of whom used garlic as a staple ingredient.... 'Ontario Garlic' is a fascinating read that can be enjoyed by food enthusiasts, historians, and anyone who appreciates a good laugh and an interesting story. It's also useful material for classrooms, particularly through its lively discussion of social history."- Epoch TimesPeter McClusky has done a fine job in recording a very difficult and multi-facetted research into a single book... [Ontario Garlic] will make a fine addition to every garlic lover's library. (Ontario Garlic News)
From the Author I wrote this book to trace the twisting path of garlic throughout Ontario's history, from exotica to pariah to its present-day status as a key part of our cuisine. I start with garlic's discovery by prehistoric humans--as an important food and medicine--in the Tien Shan mountains of central Asia. From there I'll lead you on a trip across the Eurasian continent as garlic spread along the ancient trails known as the Silk Road. I'll give you a peek at King Tut in ancient Egypt and some early settlements in northern Europe. We'll hitch a ride to the New World courtesy of the Vikings, and then I'll take you on a grand journey forward, all the way to present-day Ontario, where legend has it that Toronto's Transit Commission once had a rule making it illegal to ride a streetcar on a Sunday if you had been eating garlic. To explain why it's been both loved and hated, I'll look at garlic as an object of cultural stereotypes and how perception can influence taste. Through stories such as "Mike Myers and the Garlic French Toast," I'll show why cooks used to hide it, lest people knew what they were eating, and I'll show you how to plant it--with a how-to guide for novice garlic gardeners. We'll also review the latest thinking on the medicinal uses of garlic, with hints on how to read between the lines when learning about the latest health benefit. I'll give you a look at the chemistry of garlic--why it tastes the way it does-- with tips that will change forever how you use this versatile plant in your cuisine. Finally, to get you cooking with garlic, I'll offer forty recipes--both historical and contemporary--courtesy of some of Ontario's finest chefs. I'll also explain why you should keep buying local garlic.Unplug your nose and get ready for a ride through the history of garlic as told by ancient travelers, Canadian settlers and early immigrants, farmers, professional chefs and newly converted garlic lovers. You'll never again look at a bulb of garlic the same way.
About the Author After working for several years in New York in marketing-related ventures, Peter McClusky moved back to his hometown, Toronto. His work and volunteerism in small-scale agriculture includes interning on an organic farm; fundraising for, starting and managing farmers' markets (Aberfoyle, Regent Park); developing a corporate-sponsored farmers' market buck; and starting the annual Toronto Garlic Festival. Every year, he grows several thousand garlic plants, including many different strains. Peter holds a degree in philosophy from the University of Toronto. His blog is at peteronthefarm.blogspot.com.
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Most helpful customer reviews
2 of 2 people found the following review helpful. Fun and practical By Anonymous Fun (and pretty weird) broad history, along with personal vignettes of cooks and eaters. And a fascinating reminder of how perceptions change of what's low/high status. Informative chapters on the science of garlic and practical stuff like how to grow, store and cook. Not totally focused on Ontario garlic in particular, so good for anyone garlic-oriented. Not so sure about the dessert chapter (garlic brownies! garlic ice cream! What?), but I'll give 'em a try.
2 of 2 people found the following review helpful. which would have been fine. Upon reading it there is a lot more ... By Qinirqti When I picked up this book I expected it to be a collection of folksy tales and grandma's recipes, which would have been fine. Upon reading it there is a lot more here, and the author from time to time gets beyond the confines of this genre to make broader comments about social relations and other "big" topics. When reading the interesting introduction about the history of garlic's migration from central asia to dinner tables across the world, I couldn't help think there is a sequel here waiting for the author to write.
1 of 1 people found the following review helpful. More Than Just Garlic-A Rollicking Culinary and Social History of a Misunderstood Spice By S. Avery What an interesting, well-written and informative read about a world-famous spice shrouded in myth. Author Peter McClusky, a Canadian garlic farmer, entrepreneur and garlic historian, whose ostensible focus is on garlic's impact in his home province of Ontario also covers a lot of foreign ground exploring the exotic route that brought garlic to Ontario. McClusky takes readers on a culinary and socio/historical tour following garlic's origins from the Tien Shan Mountains of Central Asia to the farmers' markets of Toronto making a pit stop in Transylvania to examine garlic's most celebrated properties as a vampire repellent. McClusky, using the methods of a social historian, examines garlic's entry and impact in Canadian ethnic communities. It was fascinating to read about the "garlic divide" between Anglo and Franco Canada and the negative stereotypes associated with so-called garlic eaters who were mainly eastern and southern European immigrants. In addition to being an informative book, McClusky is a likable narrator who describes a mid-life career change where he swapped the office towers of NYC for the flat plains of Ontario garlic fields. After mastering the hard work of growing garlic, McClusky immerses himself in the eccentric world of Ontario garlic obsessives comprised of farmers, chefs and garlicphiles and the book is filled with wonderful and interesting anecdotes from these garlic-loving Canadians. The recipes at the end of the book are worth the price alone. McClusky has a curated selection of garlic recipes and if you read it to the end you will be rewarded with the show stopping recipe for dark chocolate and roasted garlic ice cream.
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