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Three world cuisines : Italian, Mexican, Chinese / Ken Albala.
Van Pelt Library TX725.A1 A315 2012
By Request
- Format:
- Book
- Author/Creator:
- Albala, Ken, 1964-
- Series:
- Studies in food and gastronomy
- AltaMira studies in food and gastronomy
- Language:
- English
- Subjects (All):
- International cooking.
- Food habits--Italy--History.
- Food habits.
- History.
- Italy.
- Food habits--Mexico--History.
- Food habits--China--History.
- China.
- Mexico.
- Genre:
- History.
- Physical Description:
- xxii, 365 pages : color illustrations, maps ; 26 cm.
- Place of Publication:
- Lanham, Md. : AltaMira Press, [2012]
- Summary:
- This "living" textbook provides students, in both academic and vocational settings, with a solid understanding of the three cuisines that have historically had the greatest impact on the world. Knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today. Instructors will want to build a new course around this comprehensive work, with its emphasis on food history, theory of the cuisines, ingredients, and cooking. Book jacket.
- Contents:
- Chapter 1 Historical Background 29
- Chapter 2 Technology, Techniques, and Utensils 65
- Chapter 3 Grains and Starches 101
- Chapter 4 Vegetables 149
- Chapter 5 Fruits and Nuts 177
- Chapter 6 Meat, Poultry, and Dairy Products 205
- Chapter 7 Fish and Shellfish 261
- Chapter 8 Fats and Flavorings 283
- Chapter 9 Beverages 315.
- Notes:
- Includes bibliographical references (pages 347-349) and index.
- Local Notes:
- Acquired for the Penn Libraries with assistance from the James Samuel Blank Fund.
- ISBN:
- 0759121265
- 9780759121256
- 0759121257
- 9780759121263
- 9780759121270
- 0759121273
- OCLC:
- 769990473
- Publisher Number:
- 99959142838
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