The Ethnomusicologists' Cookbook, Volume II

Complete Meals from Around the World

Sean Williams

• Publisher: Routledge
• Year: 2015
• Print ISBN:
  9780415838672
• eBook ISBN:
  9781135040079
• Topic: Media & Performing Arts
• Subtopic: Ethnomusicology

This companion to The Ethnomusicologists' Cookbook combines scholarship with a unique approach to the study of the world's foods, musics, and cultures. Covering over four dozen regions, the entries in these collection each include a regional food-related proverb, a recipe for a complete meal, a list of companion readings and listening pieces, and a short essay that highlights the significant links between music and food in the area. The Ethnomusicologists' Cookbook, Volume 2 will appeal to ethnomusicologists, anthropologists, and sociologists, but should also find a welcome place on the bookshelf of anyone who enjoys eating and learning about foods from around the world.

Index

A cookbook is only as good as its index. I have left out the most obvious ingredients here, such as the savories (onions, garlic, shallots) and the most common household herbs and spices, and normal baking ingredients (flour, sugar, etc.). In addition, once you find a recipe, please scan the whole chapter so that you can understand it in the context of a meal. If you don’t find a recipe that you were hoping to find, try another! If you seek out a particular music- or dance-specific item, check under “music, dance styles, and musical instruments.”

A

About the Contributors 181–6

adapting recipes 187–90

Adler, Supeena (Northeast Thailand) 39–43, 181

“Adoption and Adaptation: the Flexibility of Ancestral Sounds and Foodways in Highland Papua New Guinea” (Papua New Guinea essay) 62–4

Africa: Mauritius and Réunion 22–5; Senegal 8–11; Seychelles 17–21; Zimbabwe 12–16

aguapanela con limón (sugarcane drink with lemon – Colombia) 120

ajiaco (potato stew with chicken – Colombia) 119–20

almonds: preserved baby aubergines [eggplants] (Cyprus) 170; sabudana kheer (tapioca pudding – Gujarat) 37; torta de Santiago (almond tart – Galicia) 140–1

Americas: Brazil 123–6; Colombia 118–22; Dominican Republic 102–6; Ecuador 112–17; Mexico 107–11; Trinidad (Averill) 94–101; Trinidad (Martin) 90–3; Western Prairies 86–9

animal slaughter: in Zimbabwe 15; ritual 187

anyang (vegetables with coconut chili sauce – West Sumatra) 48–9

apricot: kindzis satsebela (walnut and cilantro sauce – Georgia) 149–50; nusstorte (nut cake)

areca nut crackers (West Sumatra) 48

arepa de choclo con queso Latino (tortilla with farmer’s cheese – Colombia) 119

arepitas de yuca (cassava fritters – Dominican Republic) 104

Armenia 76–80

Armenian culture 68, 76–80

arroz Brasileiro (Brazilian rice – Brazil) 124

arroz con habichuela (rice and beans – Dominican Republic) 102–3

arvitsa sto foúrno (baked chickpeas with caramelized onions – Greece) 164

Asia: Bali 53–9; Gujarat 35–8; Hong Kong 28–34; Minangkabau, West Sumatra 47–52; Papua New Guinea, Highland 60–4; Thailand, Northeast 39–43; Vietnam 44–6

aubergine see eggplant

Averill, Gage (Trinidad and Tobago) 94–101, 181

avocados, chuchuka api (mature corn soup – Ecuador) 114–16

B

baahk faahn (steamed rice – Hong Kong) 32

bake and shark (Trinidad & Tobago) 90–1

baked chickpeas with caramelized onions (Greece) 164

baked fish (Greece) 161

Bali 53–9

bamboo, kakaruk long mambu (chicken and greens in bamboo tubes – Papua New Guinea) 61–2

bananas: bananes au lait de coco (coconut-braised bananas – Mauritius) 24; farofa de banana (crunchy manioc flour-covered bananas – Brazil) 123; ladob banan (bananas in coconut milk – Seychelles) 18–19; pisang rai (boiled bananas with shredded coconut – Bali) 56; bannock (Western Prairies) 87

banosh z hrybamy i brynzoju (polenta with mushrooms...

Table of contents

• Cover
• Title
• Copyright
• Contents
• List of Illustrations
• I Prelude
• How to Use This Book
• II Africa
• III Asia and the Pacific
• IV The Middle East
• V The Americas
• VI Europe
• VII Encore
• About the Contributors
• How to Make These Meals Suit You
• Index