From vegetable garnish to grandes sallets, this is an appetizing history of salads. It is also a book about changing attitudes and evolving lifestyles, as raw greens and fresh vegetables have become more highly valued as healthy eating choices. Judith Weinraub reveals how salads were given their own place in a meal, sometimes before the main meal, sometimes as the entire meal, and sometimes as a last course. Truly global in scope, Salad describes the development of salads across Europe, the Americas and Asia. It is essential reading for food historians and food lovers everywhere.