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Asian Cuisinesby: Karen Christensen
editor
Great Barrington MA:
2018, Hardbound
ISBN: 97816147203000
Reviewed by: Jacqueline M. Newman
Winter Volume: 2018 Issue: 25(4) page(s): 21
Subtitled:
Food Culture from
East Asia to Turkey
and Afghanistan,
this volume is
about the world’s
largest continent.
Learn about its
food history, food
culture, and food
science. It is
subdivided into
three geographic
regions of East Asia, Southeast Asia, and Central and
West Asia. One of them has eight chapters, the other two
each with five chapters. Most are individual cuisines
but not the first two; they are about Chinese cuisine
and traditional Chinese medicine and diet, respectively.
After them, is a final section of five chapters discussing
foodstuffs. These are about rice, tofu, tea in East Asia, tea
in South Asia, and the Spice Trade; all critical food items
in this continent.
The cuisine chapters explore how the foods in these
seventeen countries were shaped; including their
economics, traditions, rituals, and culinary, as well as
their history, geography, religion, and trade. Each chapter
includes a local recipe and is authored by a local expert.
They are LD Buell, EN. Anderson, D. Goldstein, and many
very knowledgeable folk. After them, two pages are about these contributors, two
include other book credits, a two column Glossary using
the Latin alphabet with words in their local languages, a
four-page two column index. The cuisine chapters are about China, Mongolia, Japan,
Korea, India, and South Asia, Thailand, Laos, Vietnam,
Indonesia, Malaysia, Singapore, the Philippines, Central
Asia, Afghanistan, Iran, Iraq, and Turkey. Each has one
recipe enabling tasting its tantalizing cuisine. |
