Three World Cuisines: Italian, Mexican, Chinese (Altamira Studies in Food and Gastronomy) - Image 1

£132.00

Altamira Press Three World Cuisines: Italian, Mexican, Chinese (Altamira Studies in Food and Gastronomy)

Name: Three World Cuisines: Italian, Mexican, Chinese (Altamira Studies in Food and Gastronomy)
Brand: Altamira Press
Price: 130.42 GBP
Availability: InStock

Biographies & Histories

Price History & Forecast

Last 7 days • 7 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 7 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £130 (6 days, 85.7%)

Price range: £130 - £132

Price levels: 2 different prices over 7 days

Description

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 Specifications

Brand: Altamira Press
Format: Hardcover
ASIN: 0759121257
Category: Books > Subjects > Business, Finance & Law > Biographies & Histories
Domain: Amazon UK
Release Date: 02 May 2012
Listed Since: 03 January 2012

Barcode

No barcode data available

Altamira Press Three World Cuisines: Italian, Mexican, Chinese (Altamira Studies in Food and Gastronomy)

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America

Jamie Cooks Italy by Michael Joseph - Authentic Italian Cookbook

Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere)

Chinese Homestyle Recipes

Modernist Cuisine. El arte y la ciencia de la cocina: The Art and Science of Cooking Spanish Edition

Food Cultures of China: Recipes, Customs, and Issues (The Global Kitchen)

Traditional Chinese Foods: Production and Research Progress (Food Science and Technology Series)

Modern Chinese Foodways (Food, Health, and the Environment)

Modernist Cuisine at Home

Recettes secrètes des palais italiens: Dimore d'Italia

Italians and Food (Consumption and Public Life)

Italians and Food (Consumption and Public Life)

Labours of Love: How to cook vegetarian food well

Comida y Cultura en el Mundo Hispanico (Food and Culture in the Hispanic World)

Food Across Cultures: Linguistic Insights in Transcultural Tastes

Springer Understanding China Today - Politics and Economics Book

Understanding China Today: An Exploration of Politics, Economics, Society, and International Relations

At the Table: Food and Family around the World

Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

Cook Like a King: Recipes from My California Chinese Kitchen

My Sardinian home cooking: The Italian & Sardinian art of simple, healthy and delicious food. My family guide to food and culture

Chinese Cookery Secrets

Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

The Globalization of China’s Health Industry: Industrial Policies, International Networks and Company Choices (Palgrave Studies of Internationalization in Emerging Markets)