Three World Cuisines
eBook - ePub

Three World Cuisines

Italian, Mexican, Chinese

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Three World Cuisines

Italian, Mexican, Chinese

About this book

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. It answers the big questions, such as, why did the wok prevail in China, while the sautée pan and comal were used in Italy and Mexico, respectively? Why is bread baked in the Mediterranean but more often steamed in the Far East? How are certain ingredients used in completely different ways by different cultures and why? Why is corn transformed into tortillas and tamales in one place and into polenta in another? Why do we find tomato salsa in the Americas, long-cooked sauces in Italy, and tomatoes mixed with scrambled eggs in China? Albala also challenges the notion of authenticity, providing ample evidence that cuisines are constantly evolving, adapting over time according to ingredients and cooking technologies. More than 150 of Albala's recipes complete the instruction, inspiring readers to learn how to cook in a fundamental way.

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Yes, you can access Three World Cuisines by Ken Albala in PDF and/or ePUB format, as well as other popular books in Art & Agricultural Public Policy. We have over one million books available in our catalogue for you to explore.

Information

Year
2012
eBook ISBN
9780759121270
Edition
1
Topic
Art

Table of contents

  1. List of Figures
  2. List of Recipes
  3. A Note on the Recipes
  4. Introduction A Theory of Gastronomy
  5. 1 Historical Background
  6. 2 Technology, Techniques, and Utensils
  7. 3 Grains and Starches
  8. 4 Vegetables
  9. 5 Fruits and Nuts
  10. 6 Meat, Poultry, and Dairy Products
  11. 7 Fish and Shellfish
  12. 8 Fats and Flavorings
  13. 9 Beverages
  14. Glossary
  15. Bibliography
  16. About the Author