| Description |
1 online resource (263 pages) |
| Contents |
Cover; The Anthropologists' Cookbook; Copyright; Contents; Preface; Acknowledgments; Introduction; Some Unusual Ingredients and Possible Substitutes; Section 1: Europe; Le Stockfish; Serve it Forth: Food and Feasting in Late Medieval England; From the Flocks of Greece: Galopita (Milk Pie); From the Fields of Greece: Hortopita(Wild Greens Pie); Melitera: Greek Island Cheese-Cakes; The Spanish Pig Preserved: the Olla and the Ham; Faroese Fare; Bosnian Coffee; Leiden Hutspot: The First Food after the Siege; Meydiha's Kisir: a Wheat Dish from Southern Turkey |
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On Strata in the Kitchen, or the Archaeology of TastingSection 2: Africa; Cooking in the Garden of Ensete; Some Yoruba Ways with Yams; Cameroon Koki: a Bean Pudding from Bangwa; An Adaptation of Tiv Sesame Chicken; Ghanaian Groundnut Stew; Groundnut Stew from Sierra Leone; Snacks and Stew from Ghana; A Sauce from Sierra Leone; Social Aspects of Iteso Cookery; Food and Recipes in Padhola; Malagasy Cooking; Two Recipes from Southern Morocco; Tasty Little Dishes of the Cape; Section 3: The New World; A Mexican Fish for Easter; Rice and Old Clothes; Peruvian Cebiche |
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Maroon Jerk Pork and other Jamaican CookingSonghees Salmon: the Dick Family Recipes; Fish Chowder with the Chugach Eskimos; Amazonian Smoked Fish and Meat -- a technique from the Barasana Indians of the Vaupes region of Colombia; Three Recipes from the Trumai Indians; Green Chili Stew of the South West; Cooking and Eating among the Siriono of Bolivia; New York City's most Jewish Restaurant: The Food, Its Meaning, and the Secret Language of the Jews; Section 4: Asia; Time and Menu; Fish in Laos; Kammu Dishes; Food with the Yao; Cooking in a Kelantan Fishing Village, Malaya; Foods of Bali |
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PukkaiOyakodonburi from Japan; Catholic Goan Food; Section 5: The Pacific and Australia; Kapu and Noa: Food and Eating in Old Hawai'i; Roasting Dog (or a Substitute) in an Earth Oven: an Unusual method of Preparation from Ponape; The Earth Oven: an Alternative to the Barbeque from the Highlands of Papua New Guinea; 'The Natives Live Well'; Section 6: The Anthropology of Cooking; The Roast and the Boiled |
| Summary |
Long unavailable, now reissued and expanded by popular demand, this is a key work in the anthology of food and eating and the study of culinary culture. The contributions, by leading anthropologists, add another dimension to anthropological fieldwork studies and puts flesh on the bare bones of academic theory. 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 traces the ethnic cuisine that is so popular today back to its very roots. Entries describe the significance of food i |
| Notes |
Print version record |
| Subject |
Food habits.
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Food preferences.
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International cooking.
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Feeding Behavior
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Food Preferences
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COOKING -- Regional & Ethnic -- International.
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Food habits
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Food preferences
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International cooking
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| Form |
Electronic book
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| Author |
Kuper, Jessica
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| ISBN |
9781136167829 |
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113616782X |
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