The Anthropologists' Cookbook
In the classic cookbook tradition, contributors (in this case, anthropologists from all over the world), include a list of ingredients and details on how to prepare and serve the meals. But, more than a list of remarkable recipes, this book provides a feast of insights into the varied phenomena of intercultural cuisine from an anthropological point of view, ranging from an examination of the significance of special dishes through general discussions about the preparation of food in different cultures, to an analysis of the symbolic and structural significance of food and eating.--Cf. bk. jkt.
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Some Unusual Ingredients and Possible Substitutes
Food and Feasting in Late Medieval England
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aubergine baked banana leaves beef black pepper boiled bowl bread butter Cape cassava ceremonial cheese chicken chilli peppers chopped chorizo coconut cream colour cookery cooking coriander cuisine culinary culture curry dish donburi dried earth oven eaten eggs Ensete feast fillet fire fish flavour flour fresh frying garlic ginger Goan green groundnut Gurage heat hutspot ingredients Iteso juice kapu ktstr lb 450 grams lemon maize Malay Maroons meal meat milk milk-rice minutes mixed mixture nuts occasions olive oil onion Padhola palm palm oil pastry pieces plantains pork powder prepared pukkai recipe red pepper relish remove rice ritual roast salmon sauce sausages season served simmer sliced smoked soaked soup spices spinach staple stew stir stockfish sugar sweet potatoes taste tbsp thick tomatoes traditional Trumai usually V2 cup vegetables village vinegar wheat Wola women yams