Encyclopedia of American Indian Contributions to the World. Encyclopedia of American Religion and Politics.
- Featured channels.
- Performing Identities on the Restoration Stage.
- Routledge International Handbook of Food Studies: 1st Edition (Hardback) - Routledge!
- Law, Economics, and Morality.
- The symmetric group in quantum chemistry.
- Shannon Lecture - History.
Encyclopedia of Ancient Asian Civilizations. Encyclopedia of Ancient Egypt, Third Edition. Encyclopedia of Ancient Literature, Second Edition. Encyclopedia of Ancient Rome, Third Edition.
Ethnic American Food Today
Encyclopedia of Capitalism, 3-Volume Set. Encyclopedia of Censorship, New Edition. Encyclopedia of European Peoples, 2-Volume Set. Encyclopedia of Exploration, 2-Volume Set. Encyclopedia of Federal Agencies and Commissions. Encyclopedia of Greek and Roman Mythology. Encyclopedia of Holidays and Celebrations, 3-Volume Set. Encyclopedia of Medieval Literature, Second Edition. Encyclopedia of Mongolia and the Mongol Empire. Encyclopedia of Native American Wars and Warfare. Encyclopedia of Renaissance Literature, Second Edition.
Encyclopedia of Revolutionary America, 3-Volume Set. Encyclopedia of the American Indian in the Twentieth Century. Encyclopedia of the American Presidency, Third Edition. Encyclopedia of the Central Intelligence Agency. Encyclopedia of the Enlightenment, Revised Edition. Encyclopedia of the Harlem Renaissance. Encyclopedia of the Lewis and Clark Expedition.
Food Cultures of the World Encyclopedia
Encyclopedia of the Medieval World, 2-Volume Set. Encyclopedia of the Ottoman Empire. Encyclopedia of the Palestinians, Third Edition. Encyclopedia of the Renaissance and the Reformation, Revised Edition. Ken Albala. The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with students.
The meat of the text compares and contrasts the three cuisines in chapters on grains and starches; vegetables; fruits and nuts; meat, poultry, and dairy products; fish and shellfish; fats and flavorings; and beverages.
Readers are taken on a fascinating journey of discovery, where the background story of mis-transmission, adaptation, and evolution of cooking as it spreads around the globe with trade and immigration is revealed. Why is bread baked in the Mediterranean but more often steamed in the Far East?
- Zenobia: The Curious Book of Business: A Tale of Triumph Over Yes-Men, Cynics, Hedgers, and Other Corporate Killjoys (Business).
- Food Cultures of the World Encyclopedia - Ken Albala - Google книги;
- Account Options;
- An Interview with Heather Arndt Anderson.
- 24/7 Research Help.
- The Little Ice Age: How Climate Made History 1300-1850!
- Photonic Bandgap Structures.
How are certain ingredients used in completely different ways by different cultures and why? Carroll Bridgewater State University. Christine C. Caruso Touro College of Health Sciences. Stephanie Cavagnaro Food Writer. Christina M. Ceisel Hamilton College. Tovar Cerulli University of Massachusetts Amherst. Chandola Gujarat Ayurved University.
Madeline Chera Indiana University. Janet Chrzan University of Pennsylvania. Kate Clancy Johns Hopkins University. Sierra Clark New York University. Manny J.
Thomas M. Conroy Lehman College.
Emily J. Contois Boston University. Suzanne Cope Manhattan College.
John Coveney Flinders University. Nathan C. Crook The Ohio State University. Grace Curran Ohio University. Robert E. Davenport Independent Consultant. Charlotte, J. De Backer University of Antwerp. Jonathan Deutsch Drexel University. Ruth Dike University of Kentucky. Sara B. Dykins Callahan University of South Florida. Ryan S. Eanes University of Oregon. Emily Earhart Independent Scholar. Michael R. Eaton Kingbird Farms. Megan J.
Elias Queensborough Community College. Elliott University of Calgary. Paul Fieldhouse University of Manitoba. Margot Finn University of Michigan. Len Fisher University of Bristol. Janet A. Flammang Santa Clara University. Beth M. Forrest Culinary Institute of America. Kimberly E. Fox Bridgewater State University.follow
Bibliography of encyclopedias: cuisine - Wikipedia
Olivia Fraga Food Writer. Alexandra C. Frantz The Real Food Challenge.