Pot in Pans: A History of Eating Cannabis

9781538106976

By Robyn Griggs Lawrence, best-selling author of The Cannabis Cookbook

Call number: TX 819 .M25 L38 2019

View record in IvyCat

Intended for culinary research; also useful for written and oral presentations on the topic of marijuana legalization and medicinal use. “A comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today’s explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace […] since the earliest cavepeople discovered its powers. In colorful detail, the book explores the debate over the cannabis plant’s taxonomy and nomenclature, then follows as it co-evolves with humans throughout history, beloved by the masses, reviled by the elite, and shrouded in conflict and secrecy. […] Along the way, Robyn Griggs Lawrence explores the medicinal qualities of cannabis and its resurgence as a both a recreational drug and a respite from various illnesses and ailments. With recipes and stories throughout, this work is sure to entertain and inform readers about the history of cannabis as an edible ingredient in a variety of foods.” — Publisher

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