Salt, Pepper, Season, Spice - by Jacques Pasquet (Hardcover)

About the Book

This illustrated nonfiction book for middle-grade readers explores the spices, condiments and confections we love and the rich histories and cultures they come from around the world.

Book Synopsis

The stories of the flavors we love are steeped in history, mythology and cultures from around the world.

Did you know that salt has been around for almost 5,000 years or that pepper was once called black gold? Have you heard that two billion cups of coffee are consumed every day and that tea was first discovered by Chinese emperor Shennong in 2737 BCE?

In Salt, Pepper, Season, Spice, discover where our favorite spices, condiments and confections come from and how they're grown, harvested and prepared. Find out how they're used to enhance and create flavors in the foods we know and love today. A tasty read guaranteed to get your mouth watering!

Review Quotes

"Such a delight...Chock-full of fascinating information, it is both a fact-finding journey in. Understanding the ingredients that flavour our food and a celebration of excellent graphics and designs."

-- "Canadian Teacher Magazine"

"This book's history goes down easy, spiked as it is with interesting tidbits...Young readers will definitely want to try this at home."

-- "Shelf Awareness"

"So many fascinating facts!...Attractive gouche illustrations are bright and whimsical, expanding and enhancing the text. Whether this is read for a project, for love of food or general interest, readers wills see these culinary accessories from a different and valued viewpoint. This title will be a welcome addition to all library collections."

-- "Canadian Children's Book Centre (CCBC) Canadian Children's Book News"

"Truly engaging reading...Reminds its young readers that before any food gets to the grocery store shelf, it is grown somewhere and usually undergoes some processing for it to be used in the kitchen or in other contexts...provides good curricular connections with science and nutrition. Highly recommended."

-- "CM: Canadian Review of Materials"

"This lovely guide exhibits a global perspective...Colorful and attractive visuals [are] worthy of the delicious flavors, which will further entice readers to relish this STEM selection about favorite food ingredients."

-- "Booklist"

"A lovely illustrated compendium...The narrative is engaging and accessible with lots to pore over. This title can be used to enrich social studies curriculum, for reports, and to engage curious readers. A great choice for middle grade collections."

-- "School Library Journal (SLJ)"

"Budding cooks and history buffs alike will relish this introduction to some common flavor enhancements. Attractive gouache vignettes offer appealing realistic detail in a stylized presentation. An appetizing menu of culinary complements."

-- "Kirkus Reviews"

About the Author

Passionate about memories, Jacques Pasquet is a writer and storyteller. Now that his busy career as a professor is behind him, he splits his time between writing and visiting schools. Jacques is the author of nearly twenty books for children in Quebec and France. He lives in Montreal.

Claire Anghinolfi is a Franco-Swiss and Canadian illustrator. Her illustrations for youth, mainly done in gouache and pencil on paper, combine full shapes and meticulous details inspired by the ancient arts that she particularly cherishes. She lives in Quebec.

Ann Marie Boulanger is a certified translator and owner of Traduction Proteus Inc. When she's not translating commercial texts, she's an accomplished translator of adult and children's literature. Her translation The Woman in Valencia, by Annie Perreault, was named a World Literature Today Notable Translation of 2021. She's also a part-time lecturer at McGill University and co-founder of LION Translation Academy, which offers business, tech and language training workshops for translators.