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This updated and revised cookbook helps students explore the holiday customs and unique foods of more than 150 countries. The best way to learn about other ethnic groups is to experience that culture directly. Unfortunately, to travel to foreign places isn't often possible. Giving students the opportunity to learn about and enjoy ethnic customs and holidays through food is a great solution. This new edition of Holidays of the World Cookbook for Students provides detailed information about the holidays of nations around the world and presents a multitude of selected recipes that are ideal for each celebration. The recipes appear with each country entry, and the countries are arranged in alphabetical order within each region: Africa, Asia and the South Pacific, the Caribbean, Europe, Latin America, the Middle East, and North America. With recipes especially adapted for preparation by student chefs, this cookbook is especially appropriate for students in grades 9–12 who are either researching holiday customs and foods, or planning to prepare ethnic meals or dishes.

This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.

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The foods eaten by a nation's population play a key role in shaping the health of that society. This book presents country-specific information on how diet, food security, and concepts of health critically impact the well-being of the world's population. A country's food culture and eating habits directly impact the health and well-being of its citizens. Economic factors contribute to problems such as obesity and malnourishment. This book examines how diet affects health in countries around the world, discussing how the availability of food and the types of foods eaten influence numerous health factors and are tied to the prevalence of "lifestyle" diseases. Readers will discover the importance of diet and food culture in determining human health as well as make connections and notice larger trends within multicultural, international contexts. An ideal aid for high school and college students in completing research and writing assignments, this book supplies detailed diet- and health-related information about most major countries and regions in a single source. Each country profile will also include a convenient fact box with statistical information such as life expectancy, average caloric intake, and other health indicators.

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AVAILABLE ONLINE - CLICK ON LINK BELOW.

This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.