Allium cepa

A history of the onion leaves one crying for more

I am a big fan of Mark Kurlansky. His Cod is one of a handful of books I recommend to people keen to learn about the way in which certain foods have helped shape the world we live in. But while The Core of the Onion has its moments and is an enjoyable read, it’s a mark of how high Kurlansky has set the bar that it doesn’t quite hit the mark for me. For centuries, no writer has dared to tell the truth about caramelising onions The main problem is its brevity – a mere 240 pages. Given that the author is someone who can write more than 300