by
Heine, Peter.
Call Number
394.120956 HEI
Publication Date
2004
Summary
"The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters."--BOOK JACKET.
Format:
Books
Relevance:
1.0148
by
Bailey, Adrian, 1928-
Call Number
641.503 POC
Publication Date
1990
Format:
Books
Relevance:
0.1521
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by
Osseo-Asare, Fran.
Call Number
394.120967 OSS
Publication Date
2005
Summary
"East African, notably, Ethiopian, cuisine is perhaps the most well known African cuisine in the United States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip059/2005005498.html
Relevance:
0.1449
by
Lovera, José Rafael.
Call Number
394.1098 LOV
Publication Date
2005
Summary
"This volume tells the story of South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques and geography, here divided into four zones. The traditions of the primary groups - Indians, Europeans and Africans - have resulted in a complex food culture. A look at the daily meal schedule includes insight into how the European conquerors imposed their eating habits and encouraged overeating. Modern life is shown to affect where people eat as buying meals, often from street vendors, during the workday has become more of a necessity for urbanites. The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes and illustrations complement the narrative."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip058/2005005501.html
Relevance:
0.1323
by
Schulz, Phillip Stephen
Call Number
641.5973 SCH
Publication Date
1990
Format:
Books
Relevance:
0.1264
by
Fenzl, Barbara
Call Number
641.5979 SOU
Publication Date
1994
Format:
Books
Relevance:
0.1145
by
Grossi, Guy, 1965-
Call Number
641.5945 GRO
Publication Date
2003
Format:
Books
Relevance:
0.1114
by
Carroll, John Philip.
Call Number
641.59794 CAR
Publication Date
1991
Format:
Books
Relevance:
0.1107