Description
Food Cultures of the World Encyclopedia (4 Volumes) by Ken Albala, ISBN-13: 978-0313376269
[PDF eBook eTextbook] – Available Instantly
- Publisher: Greenwood (May 25, 2011)
- Language: English
- 1572 pages
- ISBN-10: 0313376263
- ISBN-13: 978-0313376269
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.
Table of Contents:
VOLUME 1: AFRICA AND MIDDLE EAST
List of Abbreviations
Preface
Africa
Algeria
Angola
Benin
Burkina Faso
Central Africa
Côte d’Ivoire
Egypt
Ethiopia and Eritrea
Ghana
Guinea
Kenya
Liberia
Maasai
Madagascar
Mauritania
Morocco
Mozambique
Namibia
Nigeria
Senegal
Sierra Leone
Somalia
South Africa
Sudan
Swahili City-States
Swaziland
Uganda
Zimbabwe
Middle East
Arabian Peninsula
Berbers and Tuaregs
Iran
Iraq
Israel
Jordan
Lebanon
Palestinian Territories
Syria
Turkey
Yemen and Oman
About the Editor and Contributors
Index
VOLUME 2: THE AMERICAS
List of Abbreviations
Preface
Argentina
Aruba and Bonaire
Barbados
Belize
Bolivia
Brazil
Canada
Chile
Colombia
Costa Rica
Cuba
Curaçao and Sint Maarten
Dominica
Dominican Republic
Ecuador
El Salvador
French Guiana
Grenada
Guatemala
Guyana
Haiti
Hawaii
Honduras
Inuit
Jamaica
Martinique and Guadeloupe
Mexico
Native Americans
Nicaragua
Panama
Paraguay and Uruguay
Peru
Puerto Rico
Suriname
Trinidad and Tobago
United States: The Mid-Atlantic
United States: The Midwest
United States: New England
United States: The Pacific Northwest
United States: The South
United States: The Southwest
Venezuela
About the Editor and Contributors
Index
VOLUME 3: ASIA AND OCEANIA
List of Abbreviations
Preface
Aboriginal Australians
Afghanistan
Australia
Bangladesh
Brunei
Cambodia
Central Asia
China
Hmong
Hong Kong
India
Indonesia
Japan
Kazakhstan
Korea
Lao People’s Democratic Republic
Macau
Malaysia
Māori
Mongolia
Nepal
Pakistan
Papua New Guinea
Philippines
Portuguese in Asia
Singapore
Sri Lanka
Thailand
Tibet
Vietnam
Other
Antarctica
Space
About the Editor and Contributors
Index
VOLUME 4: EUROPE
List of Abbreviations
Preface
Armenia
Austria
Basque Territory
Belarus
Belgium
Bosnia and Herzegovina
Bulgaria
Croatia
Cyprus
Czech Republic
Denmark
Finland
France
Georgia
Germany
Great Britain
Greece
Gypsies
Hungary
Iceland
Ireland
Italy
Latvia
Lithuania
Malta
Moldova
The Netherlands
Norway
Poland
Portugal
Romania
Russia
Saami
Scotland
Serbia
Slovakia
Slovenia
Spain
Sweden
Switzerland
Ukraine
About the Editor and Contributors
Index
KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as Eating Right in the Renaissance (2002) and Food in Early Modern Europe (Greenwood, 2003) and serving as series editor for Greenwood’s series Food Culture around the World and Cooking Up History.
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