The flavor and image of the coconut are universally recognizable, conjuring up memories of sweet, exotic pleasures. Called the “Swiss army knife” of the plant world, the versatile coconut can be an essential ingredient in savory curries and sweet desserts, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut’s culinary credentials extend far beyond a sprinkling on a fabulous layer cake or cream pie, to include products such as coconut vinegar, coconut sugar, coconut flour, and coconut oil. Kirker and Newman explore the global history of coconut from its ancient origins to its recent elevation to super-food status, and they discuss interesting and delicious coconut recipes.

Constance L. Kirker is a retired Pennsylvania State University art history professor whose current research interests include cultural aspects of culinary history. At the Singapore campus of Culinary Institute of America, Kirker taught courses in “History and Culture of the Americas.”A member of the Culinary Historians of New York City and Les Dames de Escoffier, she has presented papers related to food and culture at many academic conferences around the world. She is presently working on a book on the history of mango.

Mary Newman holds a PhD in Toxicology from the University of Cincinnati School of Medicine and is a former professor at Ohio University. She is the author of numerous articles published in scientific journals. Newman is a member of the International Association of Culinary Professionals (IACP) and a two-time Fulbright Fellowship recipient.

Constance and Mary, sisters, co-authored Edible Flowers: A Global History and Cherry, in the Reaktion Botanical series.