The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition [4 Volumes]: The Greatest Recipes from Around the Globe

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ABC-CLIO, Jan 15, 2014 - Cooking - 1656 pages
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Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.

 

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Contents

List of Countries and Regions
lxxi
List of Recipes by Region
lxxv
List of Sidebars by Country
cxi
Preface
cxv
Acknowledgments
cxix
Introduction
cxxi
VOLUME 2 EK
iii
VOLUME 3 LR
iii
VOLUME 4 SZ
iii
Glossary
1559
Bibliography
1563
Index
1577

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About the author (2014)

Jeanne Jacob is an agronomist and researcher on tropical agroecology, ethnobotany, and phytochemistry, with an interest in indigenous food culture and neglected food crops.

Michael Ashkenazi, PhD, is a senior researcher at the Bonn International Center for Conversion.

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