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Ken Albala Three World Cuisines (Hardback) (UK IMPORT)
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- 98.3% positive feedback
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eBay item number:305337426116
Item specifics
- Condition
- Book Title
- Three World Cuisines
- Publication Name
- Three World Cuisines : Italian, Mexican, Chinese
- Title
- Three World Cuisines
- Subtitle
- Italian, Mexican, Chinese
- Format
- Hardcover
- ISBN-10
- 0759121257
- EAN
- 9780759121256
- ISBN
- 9780759121256
- Publisher
- Altamira Press
- Genre
- Food & Drink
- Topic
- Technology & Engineering
- Release Year
- 2012
- Release Date
- 03/05/2012
- Language
- English
- Country/Region of Manufacture
- US
- Item Height
- 1in
- Item Length
- 10.4in
- Item Width
- 7.2in
- Item Weight
- 30.8 Oz
- Series
- Rowman and Littlefield Studies in Food and Gastronomy Ser.
- Publication Year
- 2012
- Type
- Textbook
- Number of Pages
- 392 Pages
About this product
Product Information
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with students. The meat of the text compares and contrasts the three cuisines in chapters on grains and starches; vegetables; fruits and nuts; meat, poultry, and dairy products; fish and shellfish; fats and flavorings, and beverages. Readers are taken on a fascinating journey of discovery, where the background story of mis-transmission, adaptation, and evolution of cooking as it spreads around the globe with trade and immigration is revealed. It answers the big questions, such as, why did the wok prevail in China, while the sautée pan and comal were used in Italy and Mexico, respectively? Why is bread baked in the Mediterranean but more often steamed in the Far East? How are certain ingredients used in completely different ways by different cultures and why? Why is corn transformed into tortillas and tamales in one place and into polenta in another? Why do we find tomato salsa in the Americas, long-cooked sauces in Italy, and tomatoes mixed with scrambled eggs in China? Albala also challenges the notion of authenticity, providing ample evidence that cuisines are constantly evolving, adapting over time according to ingredients and cooking technologies. More than 150 of Albala's recipes complete the instruction, inspiring readers to learn how to cook in a fundamental way.
Product Identifiers
Publisher
Altamira Press
ISBN-10
0759121257
ISBN-13
9780759121256
eBay Product ID (ePID)
113243853
Product Key Features
Publication Name
Three World Cuisines : Italian, Mexican, Chinese
Format
Hardcover
Language
English
Publication Year
2012
Series
Rowman and Littlefield Studies in Food and Gastronomy Ser.
Type
Textbook
Number of Pages
392 Pages
Dimensions
Item Length
10.4in
Item Height
1in
Item Width
7.2in
Item Weight
30.8 Oz
Additional Product Features
Lc Classification Number
Tx725.A1a315 2012
Grade from
College Freshman
Grade to
College Graduate Student
Reviews
The book offers an opportunity to look at common factors in three culinary traditions that have developed not just within their own national or regional boundaries, but in contact with traditions and new material conditions around the world. ... This is a thought-provoking book that raises a number of questions about universality and common features in some areas of world cuisine., This is a great book for students of culinary cultures and for people who love to cook and [learn about] the ideas underlying cooking. I'm a great fan of Albala and his work. He's an academic and brings that intelligence to the work, but he writes for the cook in us all, and I love how he intertwines, scholarship, passion, cooking know-how, and a love of life and food., Historian and gastronomer Albala notes in his introduction, that every culture discussed here…harbored various and often opposing food ideologies, each of which made their rival claims upon every individual. After the opening chapter's impressively quick-paced historical overview of cuisine in Italy, Mexico, and China, Albala approaches modernity via individual foodstuffs. He demonstrates how all three cultures cook and serve porridge, then moves through vegetables, fruit, meat, seafood, desserts, and beverages....This text should be recognized as an impressive, if imperfect, addition to the culinary or history classroom., Ken Albala is a leader in the movement to unite academic food studies with the practices of cooking. He offers new understandings of Chinese, Italian, and Mexican cuisines by comparing their historical development and material culture. This is serious history informed by mouth-watering recipes., Historian and gastronomer Albala notes in his introduction, "that every culture discussed here...harbored various and often opposing food ideologies, each of which made their rival claims upon every individual." After the opening chapter's impressively quick-paced historical overview of cuisine in Italy, Mexico, and China, Albala approaches modernity via individual foodstuffs. He demonstrates how all three cultures cook and serve porridge, then moves through vegetables, fruit, meat, seafood, desserts, and beverages....This text should be recognized as an impressive, if imperfect, addition to the culinary or history classroom., Historian and gastronomer Albala notes in his introduction, 'that every culture discussed here...harbored various and often opposing food ideologies, each of which made their rival claims upon every individual.' After the opening chapter's impressively quick-paced historical overview of cuisine in Italy, Mexico, and China, Albala approaches modernity via individual foodstuffs. He demonstrates how all three cultures cook and serve porridge, then moves through vegetables, fruit, meat, seafood, desserts, and beverages. . . . This text should be recognized as an impressive, if imperfect, addition to the culinary or history classroom.
Table of Content
List of Figures List of Recipes A Note on the Recipes Introduction: A Theory of Gastronomy Chapter 1. Historical Background Chapter 2. Technology, Utensils, and Techniques Chapter 3. Grains and Starches Chapter 4. Vegetables Chapter 5. Fruits and Nuts Chapter 6. Meat, Poultry, and Dairy Products Chapter 7. Fish and Shellfish Chapter 8. Fats and Flavorings Chapter 9. Beverages Glossary Bibliography Index
Copyright Date
2012
Topic
Regional & Ethnic / International, Regional & Ethnic / Chinese, Regional & Ethnic / Mexican, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Regional & Ethnic / Italian
Lccn
2012-000686
Dewey Decimal
394.1/20945
Intended Audience
College Audience
Dewey Edition
23
Illustrated
Yes
Genre
Cooking, Social Science
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eBay item number:305337426116
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Product is 95% alike picture but a little more blurry. Controller play well but had a notice from psn that my joypad wasn't authentic and could by problematic🤷♂️ no trouble so far! Shipping was fast but no tracking and worst packaging ever.. like the box came banged up... send a question to seller never had a reply 😅.... Good product overall, excellent price, fast shipping, wrapped only on 4 sides out of 6, no tracking and never reply... 4★ product / 2★ seller ✌️
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The book is in perfect condition, brand new, and is exactly as described. This item is difficult to find here, and the seller priced it very reasonably. It shipped from the UK to Canada, and unfortunately took a little longer to arrive than the seller hoped, but it was shipped less than 24 hours after I purchased. When I contacted the seller, they were very responsive and helpful. I would not hesitate to purchase from this seller again. Definitely recommend!
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