Paru le 06/01/2005 | Relié sous jaquette 199 pages
Tout public
sous la direction de Marc Walter | transl. Deke Dusinberre
More tea is drunk worldwide than any other beverage except water. From China to England, from India to America, tea has acquired a vast multitude of followers, leaving its mark on every civilization. Each day, over one and a half billion cups of tea are consumed on the planet. Perhaps no other beverage has been the object of such sanctification and ritual. In China tea was idealized by poets and codified by tea masters, while all the beauty of the Japanese way of life is embodied in its tea ceremony. Seventeenth-century Russia discovered tea through a gift from a Mongol prince, while "tea time" in Britain has dominated daily schedules for centuries. In the New World, the Boston Tea Party sparked off a series of events that changed the course of history.
The Book of Tea traces the history, myth, and rituals of tea growing and tea drinking from the tea gardens of Burma to the tea rooms of London. Anthony Burgess and a team of historians, writers, and journalists introduce us to the techniques of tea cultivation, and follow the great clipper ships to the Far East in their, quest for the most extraordinary varieties. They paint fascinating portraits of the kings of the tea trade such as Thomas Twining, whose London tea room was the first to serve tea by the cup. Robert Fortune slipped. into China to steal tea plants and learn the secrets of tea production, and. the adventurer Sir Thomas Lipton conquered America with his quality teas.
Extensive, annexes, updated for this new edition, include a guide to teas and blends that provides everything one needs to know, to fully appreciate the richness and infinite variety of tea, and a list of the best tea shops and the most elegant tea rooms in the United States and Europe. This beautifully illustrated and designed volume, with its selection of archival and contemporary documents, makes a delightful contribution to our understanding of the culture and traditions surrounding one of the world's most popular and extraordinary beverages.
Anthony Burgess has written a lively, personal appreciation of tea for the preface of this volume that the publisher has dedicated to the memory of Jane Grigson, celebrated author of numerous books on gastronomy.
Alain Stella is a connoisseur of tea and a great traveler. He has made many voyages to Asia and currently divides his time between Egypt--the primary tea--consuming country on the African continent-and France.
Gilles Brochard, writer and journalist, has already expressed his passion for tea in Le Thé dans l'Encrier.
Nadine Beauthéae, consultant for the United Nations, has published several books resulting from research done in Asia and Africa, including Les Enfants du Népal, Jardins Fantastiques, and Architecture Exotique en Europe.
Catherine Donzel, an historian, contributed to The Little Book of Tea and wrote The Book of Flowers, both published by Flammarion.
Marc Walter originated the idea for this book on the history of tea and was responsible for its artistic direction.
