Food Cultures of the World Encyclopedia
Going out for Ethiopian, Argentine, or Malaysian food—or some other international cuisine—may be all the rage these days, but understanding the world's food cultures goes far beyond sampling the fare of the latest "exotic" restaurant. For example, learning the history behind the eating of tahricht (oven-baked sheep offal) among the Berber peoples of northern Africa, or how an average family in the Philippines shops for food, or why Brazilian chefs are focusing more than ever on using culturally important ingredients—all of these are part of understanding global food cultures.
||Geography and World Cultures/Culture
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places.
From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned.
Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
- Entries covering over 150 countries and cultures from around the world
- More than 100 expert contributors
- An index that facilitates cross-cultural comparison
- Offers authoritative articles written by food writers, journalists, food culture experts, and professional food scholars
Presents material available in no other food reference work
Uses vignettes about what a typical family eats to put a human face on each article
Covers practically every place and people on earth, from France and Italy to Haiti, Slovakia, Sri Lanka, Uganda, Hmong, and even Antarctica
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"Entries are well-written in a concise yet informative language that results in an easy and engaging read. This is aimed at an academic audience but the style would also make this an accessible read to anyone with a general interest in food culture."
"Recommended. Lower- and upper-level undergraduates, general readers, and professionals/practitioners."
"With its geographical structure and consistent formatting, Food Cultures of the World Encyclopedia provides a unique perspective on what the world's population eats and why and is recommended for high school, public, and academic libraries."
"This is a quality encyclopedia with broad appeal especially for public libraries and undergraduate colleges and universities."
Editors' Choice 2011 — Booklist
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