Food Cultures of the World Encyclopedia by Ken Albala

By Ken Albala

From babka to baklava to the groundnut stew of Ghana, foodstuff tradition can let us know the place we've been—and perhaps even the place we're going. packed with succinct, but hugely informative entries, the four-volume nutrition Cultures of the area Encyclopedia covers all the planet's geographical regions, in addition to quite a few tribes and marginalized peoples. hence, as well as assurance on nations as disparate as France, Ethiopia, and Tibet, there also are entries on Roma Gypsies, the Maori of recent Zealand, and the Saami of northern Europe. there's even a bit on nutrients in outer area, detailing how and what astronauts consume and the way they arrange for area shuttle so far as vitamin and food are concerned.

Each access deals information regarding foodstuffs, foodstuff, cooking tools, recipes, consuming out, vacation trips and celebrations, and future health and vitamin. Vignettes support readers higher comprehend different cultures, whereas the inclusion of chosen recipes permits them to recreate dishes from different lands.

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Extra resources for Food Cultures of the World Encyclopedia

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When Geneviève, Jean-Baptiste, and the children visit the family in the village, both the meals and the grocery shopping are quite different. Instead of three meals, they’ll have only breakfast and dinner, with snacks appeasing their stomachs during the day. The fare is much simpler. Maggi cubes, for instance, are rarely used. In the rural areas people grow foodstuffs in their fields and gather them in the forest. Hardly any food is purchased, meat, fish, and rice being the main exceptions. | 33 important root crops, and they still are consumed in a large variety.

The Burkinabe like their food well cooked, so the rice will cook for well over an hour. Similarly, when pasta is prepared it must be totally tender to be considered edible. The Western style of cooking rice or pasta al dente is not appreciated by the Burkinabe. The sauce for the main meal is cooked in the following way: First, oil is heated in the pan, and then once the oil is very hot, meat or fish is added and fried well. After that the cook adds the onions and then the rest of the vegetables; water is added, and then the sauce has to simmer until all the ingredients are well cooked.

The country covers 112,622 square kilometers (44,484 square miles) and can be divided into four distinct geographic areas between south and north: a marshy coastal plain, the Guinean savanna, flatlands and rocky hills, and the Atacora range of mountains in the northwest along the Togolese border. The climate is hot and humid with two rainy seasons and two dry seasons a year. There are 42 different ethnic groups in the country, including the Yoruba, the Fulbe (or Fulani), and the Bariba in the northeast, the Dendi in the northcentral area, the Somba in the mountainous northwest, the Fon in the south-central area and around Abomey, and the Mind and Aja on the coast.

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