Foodlover's Atlas of the World

Foodlover's Atlas of the World

Book - 2002
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Baker & Taylor
A comprehensive guide offers young adults an in-depth review of the traditional food staples and seasonings found in each major country in the world, complete with hundreds of color photos, historical influences on food, festive foods, and more.

Firefly Books Ltd
A well-illustrated and comprehensive look at how history and geography have influenced the cuisine of the world's regions, and shaped its preferred foodstuffs, culinary traditions, meal patterns and eating customs. Recipes included.

Food contains the history of the world. Without words, it tells a thousand stories of political struggle, of ethnology, religion, geography and migration. Tastes, flavors and textures uncover centuries-old events; local specialties unlock the mysteries of agriculture and climate; foods foreign to a region reveal the effect of expansion and commerce. The Foodlover's Atlas of the World weaves an intricate portrait of the food regions of the world today and how they came to be. Renowned cookbook author Martha Rose Schulman lends her expertise to an intimate look at what makes each cuisine unique, engaging the mind as much as the taste buds.

A journey across many lands, The Foodlover's Atlas of the World gives in-depth details on local customs and lore, typical menus and traditional ingredients for each region. For the cook, the casual food reader, the gastronomic fanatic and the cultural historian, there is no other book on the food of the world that packs such a visual, cultural and culinary punch.

The Foodlover's Atlas of the World features forty-three distinctive regions and subregions that go beyond political boundaries to gastronomic borders; and close to 300 evocative photographs, 90 special recipes, plus sample menus, dish definitions, local food lore and historical detail.



Book News
Rather than a survey of traditional cuisines, this atlas describes those aspects of history, religion, geography, and cross-cultural influences that have led to the development of certain foods and specialties. Attention is given to the separate provinces and regions of each country or area. The countries of the West receive the most in-depth treatment; Africa and South America are comparatively neglected. The volume is well illustrated in color and an appendix contains selected recipes. Annotation (c) Book News, Inc., Portland, OR (booknews.com)

Publisher: Willowdale, Ont. : Firefly Books, 2002
ISBN: 9781552975718
1552975711
Branch Call Number: 641.59 SHULM
Notes: Includes index

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