The Anthropologists' CookbookJessica Kuper Contributions by leading anthropologists. Covering the culture areas of Europe, the Middle East, Africa, the Americas and the West Indies, Southeast Asia, Ceylon and Japan, and the Pacific and Australia, this book traces the ethnic cuisine that is so popular today back to its very roots. Entries describe the significance of food in the culture under examination, explain how the food is selected and prepared, and gives a recipe that can recreate the delicious tastes of other worlds in your own kitchen. Following in the tradition of the classic cookery books, all the contributions include a list of ingredients and give details as to how the meal is to be prepared and served. [Publisher] |
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½ cup ½ tsp baked banana leaves beef black pepper boiled bowl bread butter Cape cassava ceremonial cheese chicken chilli peppers chopped chorizo coconut cream colour cookery cooking coriander cuisine culinary culture curry dish donburi dried earth oven eaten eggs Ensete feast fillet fire fish flavour flour fresh frying garlic ginger green groundnut Gurage harira heat hot stones hutspot ingredients Iteso juice kapu kısır lb 450 grams lemon maize Malay Maroons meal meat milk milk-rice mixed mixture nuts occasions olive oil onion Padhola palm pastry pieces plantains pork powder prepared pukkai recipe red pepper relish remove rice ritual roast salmon sauce sausages season served simmer sliced smoked soaked soup spices spinach staple stew stir stockfish sugar sweet potatoes taste tbsp thick tomato purée tomatoes traditional Trumai vegetables village vinegar wheat Wola women yams