Sausage

by Carol Jones

1. Every book opens with the historical background of the food, offering interesting details that may surprise readers; for example, readers may not know that our Stone-Age ancestors ate a type of coarse bread.2. Each title presents how the food is made both by hand in small shops and by large-scale production factories.

3. A flowchart introduces all the steps involved in large-scale production, from raw materials through shipping and marketing the goods.

4. A world map highlights how this food is eaten in different countries, and a recipe allows readers to prepare this food at home.

32 pages, Library Binding

First published August 1, 2002

About the author

The Concubine's Child, set in 1930s Malaya, was my first novel for adults. It was inspired by twenty-five years of annual visits to Malaysia to stay with my partner's family. The Boy with Blue Trousers , set in China and Australia, is my latest historical fiction. Previously, I have written more than thirty books for younger readers.

Born in Australia, I have spent most of my life in Melbourne, working as an English and drama teacher and as an editor of children's magazines. I have been a full-time writer since 1999.

You can find out more about my work at
http://www.caroljonesauthor.com/ or follow me on instagram @caroljonesauthor