Food around the world (3rd ed )

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Language: Anglais
Cover of the book Food around the world (3rd ed )

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512 p. · 18.7x23.2 cm · Paperback

PART ONE: INFLUENCES ON FOOD AROUND THE WORLD

1. Introduction

2. Cultural Parameters

3. Religions


PART TWO: EUROPE: EARLY ROOTS OF OUR AMERICAN CUISINE

4. British Isles

5. Scandinavia

6. Central Europe

7. Eastern Europe

8. Italy

9. France


PART THREE: ENRICHED BY THE MEDITERRANEAN SPHERE

10. The Iberian Peninsula

11. Greece and the Middle East

12. North Africa


PART FOUR: HERITAGE FROM SUB-SAHARAN AFRICA

13. West Africa

14. East and Southern Africa


PART FIVE: FOOD TREASURES FROM THE ORIENT AND THE PACIFIC

15. India and Its Neighbors

16. Southeast Asia and Its Islands

17. China

18. Korea

19. Japan

20. Australia and New Zealand


PART SIX: AMERICAN FLAVORS

21. South America

22. The Caribbean

23. Central America and Mexico

24. United States


GLOSSARY


RECIPE INDEX


SUBJECT INDEX