Global Kitchen – serie

This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns.Everyday, without realizing it, Americans plan their days around food—what to make for dinner, where to meet for brunch, what to bring to a party. As a nation shaped by immigration, the United States boasts a culinary landscape and food traditions unmatched by most countries. This volume in the Global Kitchen series explores all facets of food culture in the United States, from Native American influences and early Colonial fare to contemporary dining trends. It opens with a chronology that highlights key moments in U.S. history through the lens of food, setting the stage for a deeper exploration of the nation’s culinary evolution. The book explores American cuisine course by course, from appetizers to desserts, with recipes that round out each chapter. It highlights the everyday meals and familiar flavors that define American food. It also covers holiday and special occasion dishes, the rise of street food and snacks, and the influence of restaurants on how and what Americans eat. The final chapter addresses current dietary trends and health concerns, offering a well-rounded look at the nation's evolving food culture.

This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals.Japanese cuisine is often associated with sushi, ramen, and hibachi, but everyday food in Japan goes far beyond these dishes. What do people eat and drink on a typical day? How do their food concerns compare, especially when it comes to issues like obesity?This volume offers comprehensive coverage of Japanese cuisine. Readers will explore the history of food in Japan and discover influential ingredients essential to daily cooking and consumption. It highlights meals and dishes for every occasion, from everyday fare to special celebrations. The book also looks at dining out and the variety of snacks available from street vendors. An additional chapter addresses food issues and dietary concerns. Each chapter is accompanied by recipes that allow readers to experience the dishes firsthand. The volume is concluded with a chronology, glossary, sidebars, and bibliography to give readers a complete understanding of Japan’s rich food culture.

This volume explores cuisine in Israel, including the country's food culture history, important dishes, current food issues, and more.The evolution of Israeli cuisine has been shaped by three key factors: the country’s geography and climate, its diverse ethnic and religious history (including non-Jewish communities and immigration from around the world), and its advancements in agricultural technology, which have made Israel a global leader in the field.This book offers a comprehensive look at Israeli food culture in the twenty-first century by exploring the diverse influences that have shaped it. These influences range from a long food history tracing back to prehistoric times, with insights drawn from the Bible, the Koran, and archaeological findings, to contemporary practices shaped by a blend of various ethnic traditions. Modern Israeli cuisine reflects the impact of European, Middle Eastern, and other cultures, resulting in a unique culinary fusion.The main topics are accompanied by easy-to-follow recipes. The book serves as an introduction to daily life in Israel as well as the evolution of food practices in a relatively new country.

This exciting volume brings to life the food culture of Mexico, detailing the development of the cuisine and providing practical information about ingredients and cooking techniques so that readers can replicate some of Mexico's most important traditional dishes.Mexican food has become one of the most popular cuisines in the United States, with noted dishes ranging from tacos and enchiladas to tamales and guacamole. What are the origins of Mexican food culture as we know it today?Written with an educated — not specialized — audience in mind, the book includes descriptions of traditional and high cuisine, regional and national foods, everyday dishes and those prepared and served on holidays and special occasions. It also discusses ancestral eating habits and the way the food has been transformed under the pressures of globalization.Specific chapters examine food history, important ingredients, typical appetizers, main meals, desserts, street foods and snacks, dining out, and food issues and dietary concerns. Recipes accompany every chapter. Rounding out the work are a chronology of food history, a glossary, sidebars, and a bibliography. This volume is ideal for any students learning about Mexican food and culture, as well as general readers who would like to learn more about international cuisines.

As a comprehensive overview of French food from fine dining to street food and from Roman Gaul to current trends, this book offers anyone with an interest in French cuisine a readable guide to the country and its customs.In France, food is integral to the culture. From the Revolutionary cry for good bread at a fair price to the current embrace of American bagels and "French tacos," this book tells the full story of French food.This volume explores the highs and lows of French cuisine, with examples taken from every historical era and all corners of France. Readers can discover crêpes from Brittany; fish dumplings from Lyon; the gastronomic heights of Parisian restaurant cuisine; glimpses of the cuisines of France's overseas territories in Africa and the Caribbean; and the impact of immigrant communities on the future of French food. Learn how the geography of France shaped the diet of its people and which dishes have withstood the test of time. Whether the reader knows all about French cuisine or has never tasted a croissant, this book will offer new insights and delicious details about French food in all its forms.

There’s far more to British food than fish and chips. Discover the history and culture of Great Britain through its rich culinary traditions.Part of the Global Kitchen series, this book takes readers on a food tour of Great Britain, covering everything from daily staples to holiday specialties. In addition to discovering Great Britain’s long culinary history, you’ll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and the impacts of climate change. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in British culinary history, and a glossary of key food- and dining-related terms.When people outside Great Britain think of British cuisine, they likely envision iconic foods and traditions such as fish and chips, a full English breakfast, and afternoon tea. But Great Britain has a much richer and more diverse culinary history. It has been shaped by a myriad of events, from invasions by the Romans, Vikings, and Normans to the emergence and expansion of the British Empire to the privations of World War II. In more recent times, Great Britain’s departure from the European Union, the global Covid-19 pandemic, and Russia’s invasion of Ukraine have all had a significant impact on the food landscape of Great Britain.

Exploring the rich and varied culinary traditions of China, this book enables a better understanding of Chinese history and culture through food.Sun Yat-sen, the founding father of modern China, asserted that China's food culture was the most advanced and sophisticated in the world. Today, many people outside China immediately envision iconic dishes like fried rice, egg rolls, or sweet and sour pork when they think of Chinese food. But China has a much richer and more diverse set of culinary traditions. China's food culture is one of the oldest in the world, evolving over thousands of years. It has been shaped by a myriad of forces, from historical struggles with food insecurity to the modern push toward speed and convenience. Across this large nation, unique cuisines emerged that reflect the varied geography, climate, and customs of different regions.Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. For those hungry for a more hands-on approach, each chapter includes a collection of accessible recipes that allow readers to bring the subject to life in their own kitchens. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in China’s culinary history, and a glossary of key food- and dining-related terms.

This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns.Everyday, without realizing it, Americans plan their days around food—what to make for dinner, where to meet for brunch, what to bring to a party. As a nation shaped by immigration, the United States boasts a culinary landscape and food traditions unmatched by most countries. This volume in the Global Kitchen series explores all facets of food culture in the United States, from Native American influences and early Colonial fare to contemporary dining trends. It opens with a chronology that highlights key moments in U.S. history through the lens of food, setting the stage for a deeper exploration of the nation’s culinary evolution. The book explores American cuisine course by course, from appetizers to desserts, with recipes that round out each chapter. It highlights the everyday meals and familiar flavors that define American food. It also covers holiday and special occasion dishes, the rise of street food and snacks, and the influence of restaurants on how and what Americans eat. The final chapter addresses current dietary trends and health concerns, offering a well-rounded look at the nation's evolving food culture.

This volume explores cuisine in Israel, including the country's food culture history, important dishes, current food issues, and more.The evolution of Israeli cuisine has been shaped by three key factors: the country’s geography and climate, its diverse ethnic and religious history (including non-Jewish communities and immigration from around the world), and its advancements in agricultural technology, which have made Israel a global leader in the field.This book offers a comprehensive look at Israeli food culture in the twenty-first century by exploring the diverse influences that have shaped it. These influences range from a long food history tracing back to prehistoric times, with insights drawn from the Bible, the Koran, and archaeological findings, to contemporary practices shaped by a blend of various ethnic traditions. Modern Israeli cuisine reflects the impact of European, Middle Eastern, and other cultures, resulting in a unique culinary fusion.The main topics are accompanied by easy-to-follow recipes. The book serves as an introduction to daily life in Israel as well as the evolution of food practices in a relatively new country.

As a comprehensive overview of French food from fine dining to street food and from Roman Gaul to current trends, this book offers anyone with an interest in French cuisine a readable guide to the country and its customs.In France, food is integral to the culture. From the Revolutionary cry for good bread at a fair price to the current embrace of American bagels and "French tacos," this book tells the full story of French food.This volume explores the highs and lows of French cuisine, with examples taken from every historical era and all corners of France. Readers can discover crêpes from Brittany; fish dumplings from Lyon; the gastronomic heights of Parisian restaurant cuisine; glimpses of the cuisines of France's overseas territories in Africa and the Caribbean; and the impact of immigrant communities on the future of French food. Learn how the geography of France shaped the diet of its people and which dishes have withstood the test of time. Whether the reader knows all about French cuisine or has never tasted a croissant, this book will offer new insights and delicious details about French food in all its forms.

This exciting volume brings to life the food culture of Mexico, detailing the development of the cuisine and providing practical information about ingredients and cooking techniques so that readers can replicate some of Mexico's most important traditional dishes.Mexican food has become one of the most popular cuisines in the United States, with noted dishes ranging from tacos and enchiladas to tamales and guacamole. What are the origins of Mexican food culture as we know it today?Written with an educated — not specialized — audience in mind, the book includes descriptions of traditional and high cuisine, regional and national foods, everyday dishes and those prepared and served on holidays and special occasions. It also discusses ancestral eating habits and the way the food has been transformed under the pressures of globalization.Specific chapters examine food history, important ingredients, typical appetizers, main meals, desserts, street foods and snacks, dining out, and food issues and dietary concerns. Recipes accompany every chapter. Rounding out the work are a chronology of food history, a glossary, sidebars, and a bibliography. This volume is ideal for any students learning about Mexican food and culture, as well as general readers who would like to learn more about international cuisines.

This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals.Japanese cuisine is often associated with sushi, ramen, and hibachi, but everyday food in Japan goes far beyond these dishes. What do people eat and drink on a typical day? How do their food concerns compare, especially when it comes to issues like obesity?This volume offers comprehensive coverage of Japanese cuisine. Readers will explore the history of food in Japan and discover influential ingredients essential to daily cooking and consumption. It highlights meals and dishes for every occasion, from everyday fare to special celebrations. The book also looks at dining out and the variety of snacks available from street vendors. An additional chapter addresses food issues and dietary concerns. Each chapter is accompanied by recipes that allow readers to experience the dishes firsthand. The volume is concluded with a chronology, glossary, sidebars, and bibliography to give readers a complete understanding of Japan’s rich food culture.

There’s far more to British food than fish and chips. Discover the history and culture of Great Britain through its rich culinary traditions.Part of the Global Kitchen series, this book takes readers on a food tour of Great Britain, covering everything from daily staples to holiday specialties. In addition to discovering Great Britain’s long culinary history, you’ll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and the impacts of climate change. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in British culinary history, and a glossary of key food- and dining-related terms.When people outside Great Britain think of British cuisine, they likely envision iconic foods and traditions such as fish and chips, a full English breakfast, and afternoon tea. But Great Britain has a much richer and more diverse culinary history. It has been shaped by a myriad of events, from invasions by the Romans, Vikings, and Normans to the emergence and expansion of the British Empire to the privations of World War II. In more recent times, Great Britain’s departure from the European Union, the global Covid-19 pandemic, and Russia’s invasion of Ukraine have all had a significant impact on the food landscape of Great Britain.

There’s far more to Italian food than pasta and pizza. Discover the history and culture of Italy through its rich culinary traditions.Part of the Global Kitchen series, this book takes readers on a food tour of Italy, covering everything from daily staples to holiday specialties. In addition to discovering Italy’s long culinary history, readers will learn about recent trends, foreign influences, and contemporary food and dietary concerns. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. These include influential ingredients, appetizers, main dishes, desserts, and street food, among others. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in Italian culinary history, and a glossary of key food- and dining-related terms.Italian cuisine boasts a rich history, evolving from ancient Roman fare and influenced by ingredients from other European cultures and the New World. While outsiders may think of Italian food as a monolith, there is actually great regional diversity. Characterized by its simplicity, Italian food emphasizes fresh, high-quality, seasonal ingredients, often with just a few key components in each dish. The Mediterranean diet forms the base, featuring pasta, fish, fruits, vegetables, cheese, and wine, with olive oil as a constant staple. Foodways in Italy extend beyond mere sustenance, deeply intertwined with family, tradition, and social experiences.

There’s far more to Spanish food than tapas and paella. Discover the history and culture of Spain through its rich culinary traditions.Part of the Global Kitchen series, this book takes readers on a food tour of Spain, covering everything from daily staples to holiday specialties. In addition to discovering Spain’s long culinary history, readers will learn about recent trends, foreign influences, and contemporary food and dietary concerns. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. These include influential ingredients, appetizers, main dishes, desserts, and street food, among others. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in Spanish culinary history, and a glossary of key food- and dining-related terms.Spanish cuisine evolved over centuries, influenced by the country’s diverse landscapes and inhabitants. Rooted in the Mediterranean triad of olive oil, wheat, and wine, it emphasizes fresh, seasonal ingredients, often prepared simply to highlight their natural flavors. From the seafood-rich coasts to the cured meats and stews of the mountainous interior, each region boasts unique specialties. Social dining is central to Spanish foodways, and food remains a vital aspect of family, community, and heritage.

There’s far more to German food than sausages and beer. Discover the history and culture of Germany through its rich culinary traditions.Part of the Global Kitchen series, this book takes readers on a food tour of Germany, covering everything from daily staples to holiday specialties. In addition to discovering Germany’s long culinary history, readers will learn about recent trends, foreign influences, and contemporary food and dietary concerns. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. These include influential ingredients, appetizers, main dishes, desserts, and street food, among others. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in German culinary history, and a glossary of key food- and dining-related terms.

Norwegian cuisine, deeply intertwined with the country's dramatic landscape and long winters, reflects Norway's rich history and culture. Part of the Global Kitchen series, this book takes readers on a food tour of Norway, covering everything from daily staples to holiday specialties. In addition to discovering Norway’s long culinary history, readers will learn about recent trends, foreign influences, and contemporary food and dietary concerns. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. These include influential ingredients, appetizers, main dishes, desserts, and street food, among others. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in Norwegian culinary history, and a glossary of key food- and dining-related terms.Norwegian cuisine, influenced by the country's climate, has historically relied on the preservation of food, leading to a strong emphasis on cured, dried, and pickled ingredients. Rooted in the readily available resources of the land and sea, traditional Norwegian food features game meats like reindeer and elk, freshwater and saltwater fish such as salmon, cod, and herring, and simple preparations that highlight the quality of these ingredients. Dishes often incorporate potatoes, dark rye bread, root vegetables, and dairy products like sour cream and cheese. Norwegian foodways are characterized by practicality and resourcefulness, with home-cooked meals being central to family life. While modern Norwegian cuisine has embraced global influences, traditional dishes remain important, often enjoyed during festive occasions and reflecting a deep connection to nature and the changing seasons.

Discover how geography, history, and culture have shaped the vibrant cuisine of the West African nation of Ghana.Part of The Global Kitchen series, this book takes readers on a food tour of Ghana, covering everything from daily staples to holiday specialties. In addition to discovering Ghana’s long culinary history, readers will learn about recent trends, foreign influences, and contemporary food and dietary concerns. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. These include influential ingredients, appetizers, main dishes, desserts, and street food, among others. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in Ghanaian culinary history, and a glossary of key food- and dining-related terms.