A team of anthropologists and social scientists have taken a close look at more than 200 countries to document the myriad ways in which culture -- every bit as much as geographic borders -- defines and separates the nations of the world.
This source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches.
Spanish food culture has evolved around strong regional cuisines and representative elements. Spain's location at the crossroads of Europe and North Africa has made it a gastronomic melting pot, with Arab influences and New World ingredients particularly noted. Readers will learn about the unique food culture in each region and how food practices and dishes in the Iberian Peninsula have developed over the centuries.
With twelve independent countries, the Falkland Islands, and French Guiana, the many cultures of South America feature a variety of dishes. Focusing on recipes from countries like Argentina, Brazil, and Chile, this delectable cookbook offers a sampling of tastes from across the continent.
In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. Street foods run deep throughout human history and show the movements of peoples and their foods across the globe.
This fascinating one-volume reference guide examines all aspects of dinner in international settings Some 50 countries are covered in chapters focusing on present-day meal habits in Europe, Asia, the Middle East, Africa, and North and South America.