This 4-vol. set provides comprehensive coverage of the foods and recipes from 70 representative countries and culture groups worldwide -- from Algeria to Zimbabwe. Entries provide 10-15 recipes for each group and include data on the agriculture and dietary habits of each group as well as an overview of each group's nutrition and health. Arranged alphabetically by country, entries also describe both traditional and modern methods of preparation and cooking foods. For each country/group, the Encyclopedia covers: Foods for religious and holiday celebrations, Foods of the group, Geographic setting and environment, History and food, Mealtime customs, Politics, economies and nutrition, and more.
"This second edition of the Junior Worldmark Encyclopedia of Foods and Recipes of the World features full-colored photos and has expanded to be more comprehensive and representative of the world's culture groups...Readers will find that this is more than just a cookbook...This is a strong choice, especially appealing for smaller libraries that struggle to flesh out their collections without saddling themselves with rarely circulating titles for every possible country."
--Booklist, October 2012
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