The World Cookbook: The Greatest Recipes from around the Globe, 2nd Edition [4 volumes]
The Greatest Recipes from around the Globe
Nonfiction, Food & Drink, Reference, International![Cover of the book The World Cookbook: The Greatest Recipes from around the Globe, 2nd Edition [4 volumes] by Jeanne Jacob, Michael Ashkenazi, ABC-CLIO](https://www.kuoky.com/images/2014/january/500x500/9781610694698-Vjf0_500x.jpg)
| Author: | Jeanne Jacob, Michael Ashkenazi | ISBN: | 9781610694698 |
| Publisher: | ABC-CLIO | Publication: | January 15, 2014 |
| Imprint: | Greenwood | Language: | English |
| Author: | Jeanne Jacob, Michael Ashkenazi |
| ISBN: | 9781610694698 |
| Publisher: | ABC-CLIO |
| Publication: | January 15, 2014 |
| Imprint: | Greenwood |
| Language: | English |
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.
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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