Food Cultures of the World Encyclopedia: [Four Volumes] (Google eBook)

Front Cover
Ken Albala
ABC-CLIO, May 25, 2011 - Social Science - 1434 pages
1 Review

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.

  

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Good Read...Could be more specific on the Central Africa part as those countries have

Contents

THE AMERICAS
iii
ASIA AND OCEANIA
iii
EUROPE
iii
Copyright

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About the author (2011)

Ken Albala is Professor of History at the University of the Pacific and Director of the Food Studies MA program in San Francisco. He has authored or edited 23 books on food including "Eating Right in the Renaissance", "Food in Early Modern Europe", "Cooking in Europe 1250-1650", "The Banquet, Beans" (winner 2008 IACP Jane Grigson Award), "Pancake, Grow Food, Cook Food, Share Food" and "Nuts: A Global History". He was co-editor of the journal "Food, Culture and Society" and has also co-edited "The Business of Food, " "Human Cuisine", "Food and Faith" and edited "A Cultural History of Food: The Renaissance" and "The Routledge International Handbook of Food Studies". Albala was editor of the Food Cultures Around the World series, the 4-volume "Food Cultures of the World Encyclopedia "and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which wrote "Three World Cuisines "(winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also" "co-authored cookbooks: "The Lost Art of Real Cooking "and "The Lost Arts of Hearth and Home". His latest works are a "Food History Reader" and a translation of the 16th century "Livre fort excellent de cuysine". His course "Food: A Cultural Culinary History" is available on DVD from the Great Courses.

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