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The Sublime and Scandalous World of Olive Oil
by Tom Mueller
The sacred history and profane present of a substance long seen as the essence of health and civilization.
For millennia, fresh olive oil has been one of life's necessities - not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.
"Starred Review. Engrossing history, vivid contemporary reporting and a cogent call to action, expertly blended in an illuminating text." - Kirkus Reviews
"Fans of Michael Pollan's The Omnivore's Dilemma and Peter Singer and Jim Mason's The Way We Eat will find Mueller's indictment of a slippery trade enlightening and entertaining." - Library Journal
"How long have readers been waiting for a book like this? A century? A millennium? Finally, the earth's most poetic food has found its storyteller. Essential, smart, and ridiculously overdue." - Bill Buford, author of Heat
This information about Extra Virginity was first featured
in "The BookBrowse Review" - BookBrowse's membership magazine, and in our weekly "Publishing This Week" newsletter. Publication information is for the USA, and (unless stated otherwise) represents the first print edition. The reviews are necessarily limited to those that were available to us ahead of publication. If you are the publisher or author and feel that they do not properly reflect the range of media opinion now available, send us a message with the mainstream reviews that you would like to see added.
Any "Author Information" displayed below reflects the author's biography at the time this particular book was published.
Tom Mueller writes for The New Yorker and other publications. He lives in a medieval stone farmhouse surrounded by olive groves in the Ligurian countryside outside of Genoa, Italy.
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by Chanel Cleeton
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by Zoë Rankin
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