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Constance L. Kirker is a retired Pennsylvania State University professor of art history. An avid gardener and foodie, she has written numerous research publications on food history. Mary Newman has taught at Ohio University and the University of Malta and is a member of the International Association of Culinary Professionals.
""Mango-lovers contend that to enjoy this tropical fruit you have to embrace its drippy, sticky essence. The scholars Constance L. Kirker and Mary Newman embrace this perspective in Mango: A Global History, arguing that ‘the total experience of smell, touch, taste and texture is the very point of a mango’ . . . Those looking to enjoy Mango fully might be advised to treat the history like the fruit itself: Sink your teeth in and embrace the mess."" - Jennifer Bortner, Wall Street Journal ""Mango excels in its historical depth and visual appeal, providing a treasure trove of global narratives for food historians, cultural enthusiasts and anyone curious about the intersection of food and history. It’s a delightful read that will leave you with a newfound appreciation for this beloved fruit."" - Aramco World ""Kirker and Newman’s exhaustive research turns up plenty that informs and entertains . . . readers with a taste for trivia will eat this up."" - Publishers Weekly ""Kirker and Newman weave a beautiful narrative around one of South East Asia’s most prized and glorious possessions – the mango."" - Sonal Ved, author of Tiffin and Whose Samosa Is It Anyway?
