Food Cultures of the World Encyclopedia (4 Volumes) by Ken Albala, ISBN-13: 978-0313376269

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Food Cultures of the World Encyclopedia (4 Volumes) by Ken Albala, ISBN-13: 978-0313376269

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• Publisher: ‎ Greenwood (May 25, 2011)
• Language: ‎ English
• 1572 pages
• ISBN-10: ‎ 0313376263
• ISBN-13: ‎ 978-0313376269

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.

Table of Contents:

VOLUME 1: AFRICA AND MIDDLE EAST

List of Abbreviations

Preface

Africa

Algeria

Angola

Benin

Burkina Faso

Central Africa

Côte d’Ivoire

Egypt

Ethiopia and Eritrea

Ghana

Guinea

Kenya

Liberia

Maasai

Madagascar

Mauritania

Morocco

Mozambique

Namibia

Nigeria

Senegal

Sierra Leone

Somalia

South Africa

Sudan

Swahili City-States

Swaziland

Uganda

Zimbabwe

Middle East

Arabian Peninsula

Berbers and Tuaregs

Iran

Iraq

Israel

Jordan

Lebanon

Palestinian Territories

Syria

Turkey

Yemen and Oman

About the Editor and Contributors

Index

VOLUME 2: THE AMERICAS

List of Abbreviations

Preface

Argentina

Aruba and Bonaire

Barbados

Belize

Bolivia

Brazil

Canada

Chile

Colombia

Costa Rica

Cuba

Curaçao and Sint Maarten

Dominica

Dominican Republic

Ecuador

El Salvador

French Guiana

Grenada

Guatemala

Guyana

Haiti

Hawaii

Honduras

Inuit

Jamaica

Martinique and Guadeloupe

Mexico

Native Americans

Nicaragua

Panama

Paraguay and Uruguay

Peru

Puerto Rico

Suriname

Trinidad and Tobago

United States: The Mid-Atlantic

United States: The Midwest

United States: New England

United States: The Pacific Northwest

United States: The South

United States: The Southwest

Venezuela

About the Editor and Contributors

Index

VOLUME 3: ASIA AND OCEANIA

List of Abbreviations

Preface

Aboriginal Australians

Afghanistan

Australia

Bangladesh

Brunei

Cambodia

Central Asia

China

Hmong

Hong Kong

India

Indonesia

Japan

Kazakhstan

Korea

Lao People’s Democratic Republic

Macau

Malaysia

Māori

Mongolia

Nepal

Pakistan

Papua New Guinea

Philippines

Portuguese in Asia

Singapore

Sri Lanka

Thailand

Tibet

Vietnam

Other

Antarctica

Space

About the Editor and Contributors

Index

VOLUME 4: EUROPE

List of Abbreviations

Preface

Armenia

Austria

Basque Territory

Belarus

Belgium

Bosnia and Herzegovina

Bulgaria

Croatia

Cyprus

Czech Republic

Denmark

Finland

France

Georgia

Germany

Great Britain

Greece

Gypsies

Hungary

Iceland

Ireland

Italy

Latvia

Lithuania

Malta

Moldova

The Netherlands

Norway

Poland

Portugal

Romania

Russia

Saami

Scotland

Serbia

Slovakia

Slovenia

Spain

Sweden

Switzerland

Ukraine

About the Editor and Contributors

Index

KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as Eating Right in the Renaissance (2002) and Food in Early Modern Europe (Greenwood, 2003) and serving as series editor for Greenwood’s series Food Culture around the World and Cooking Up History.

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