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Food Cultures of the World Encyclopedia, 4 volumes (repost)

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Food Cultures of the World Encyclopedia, 4 volumes (repost)

Food Cultures of the World Encyclopedia (4 volumes)
by Ken Albala
English | 2011 | ISBN: 0313376263 | 1434 pages | PDF | 26.6 MB

Going out for Ethiopian, Argentine, or Malaysian food—or some other international cuisine—may be all the rage these days, but understanding the world's food cultures goes far beyond sampling the fare of the latest "exotic" restaurant. For example, learning the history behind the eating of tahricht (oven-baked sheep offal) among the Berber peoples of northern Africa, or how an average family in the Philippines shops for food, or why Brazilian chefs are focusing more than ever on using culturally important ingredients—all of these are part of understanding global food cultures.

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