“The fact that herring—salted, pickled, or canned—is not currently considered to be one of the more sexy foods perhaps hides its importance for world nutrition. Hunt skillfully poses this argument to anybody who does not live close to the sea and may thus be unaware of the importance of herring. . . . Hunt connects food history to the fields of gender history and the history of labor. Her conclusions are carefully balanced and show a level of complexity. . . . Hunt is able to link her book to relevant historical debates without making it inaccessible to non-academics. . . . The books [in the Edible series] are an entertaining read and their beautiful layout makes them a great collectible for anyone interested in both history and food.” 

Global Histories: A Student Journal   (JC BookGrocer)

Kathy Hunt is a journalist, food writer and cooking instructor based in New York.