Saffron, Inga

Caviar

New York: Broadway Books, 2002. First Edition. Hardcover. 270 pages. 21.5 x 15 cm. The author, Inga Saffron, reveals how the virgin eggs of the prehistoric sturgeon were transformed form a humble peasant food into a czar's indulgence - and ultimately a coveted status symbol for a rising middle class. Saffron describes the complex industry that caviar has spawned, and shows how the transformation of this rare extravagance into a mass-market commodity has pushed the sturgeon to the brink of extinction. Interior and boards clean and crisp. Dust wrapper very lightly rubbed at edges. In protective mylar cover. Black boards, cream cloth spine. Fine, in near fine dust wrapper. Item #4410

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