Tasty A history of yummy experiments

In this encyclopedic follow-up to Elliott's Yummy: A History of Desserts (2021), Peri and her fellow food sprites present a truly dizzying array of topics, from bread and cheese to soda and gelatin, all centered around the notion of experimentation and change. Each section explores some of the theories around long-standing food traditions, such as fermentation and preservation, as well as a fascinating glimpse into the world of mass-produced foods, like frozen dinners, SPAM, and instant ramen. The cheerful, busy art matches the lively tone, and the food-sprite characters keep the information breezy. For all the light atmosphere, Elliott doesn't shy away from the sometimes difficult history of the way foods have changed throughout the history of migration and colonization. For example, Persian pickles, called sikbaj, made their way to Spain and Portugal as escabeche and eventually to South and Central America as ceviche; while the name shifts with new languages and the ingredients reflect the changing geography, the method remains the same. Simultaneously dense with information and an utter treat, this is perfect for kids and tweens obsessed with food.

Not since series opener Yummy (2021) has learning science and history looked this delicious. Food sprites Peri, Fee, Fada, and Naia inform and entertain readers as they explore the origins and uses of well-loved foods and ingredients, each of which has its own chapter: cheese, pizza, pickles, soda, processed foods, and gelatin. Peri mostly takes the lead, with Naia assisting when she needs backup. Fee and Fada take a more supportive role in acting out scenes and asking questions to help push the narrative along. In segments labeled "Story Time," the cast acts out colorful and intriguing food origin legends, following up with the actual historical facts. The foods' histories and origins are explained, along with how they have evolved through time and across different cultures. Labeled maps show readers where the food items originated and where different versions can be found. For example, "The Abridged Atlas of Pickle History" contains 20 varieties, from Korean kimchi and European pickled herring to ceviche and other pickles of the Americas. The appealing recipes are clearly explained with diagrams but are somewhat involved and will likely require adult assistance. Charming, colorful illustrations and adorable sprites (who have a range of skin tones) keep things interesting. Enough detail is provided to keep the text informative without becoming overly complicated or overwhelming. Deliciously educational. (bibliography, drawing guide, profiles of food sprites) (Graphic nonfiction. 8-12) Copyright (c) Kirkus Reviews, used with permission.