The World Cookbook For Students
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| Author | : Lois Sinaiko Webb |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 675 |
| Release | : 2011-04-12 |
| Genre | : Language Arts & Disciplines |
| ISBN | : |
This updated and revised cookbook helps students explore the holiday customs and unique foods of more than 150 countries. The best way to learn about other ethnic groups is to experience that culture directly. Unfortunately, to travel to foreign places isn't often possible. Giving students the opportunity to learn about and enjoy ethnic customs and holidays through food is a great solution. This new edition of Holidays of the World Cookbook for Students provides detailed information about the holidays of nations around the world and presents a multitude of selected recipes that are ideal for each celebration. The recipes appear with each country entry, and the countries are arranged in alphabetical order within each region: Africa, Asia and the South Pacific, the Caribbean, Europe, Latin America, the Middle East, and North America. With recipes especially adapted for preparation by student chefs, this cookbook is especially appropriate for students in grades 9–12 who are either researching holiday customs and foods, or planning to prepare ethnic meals or dishes.
| Author | : Jeanne Jacob |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 1996 |
| Release | : 2014-01-15 |
| Genre | : Cooking |
| ISBN | : 1610694694 |
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
| Author | : Mark H. Zanger |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 345 |
| Release | : 2001-01-30 |
| Genre | : Social Science |
| ISBN | : 0313091501 |
The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
| Author | : Ken Albala |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 1566 |
| Release | : 2011-05-25 |
| Genre | : Social Science |
| ISBN | : 0313376271 |
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.
| Author | : Tetiana Golikova |
| Publisher | : Academic Press |
| Total Pages | : 300 |
| Release | : 2021-09-19 |
| Genre | : Technology & Engineering |
| ISBN | : 0128117354 |
Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods. - Analyzes nutritional and health claims relating to Eastern European foods - Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania - Explores both scientific and anecdotal diet-based health claims - Examines if foods meet regulatory requirements and how to remedy non-compliance - Reviews the influence of historical eating habits on today's diets
| Author | : Lois Sinaiko Webb |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 21 |
| Release | : 2018-09-14 |
| Genre | : Cooking |
| ISBN | : |
Much more than a cookbook offering a breadth of delicious recipes that honor ethnic traditions and religious customs, this text provides readers with an understanding and appreciation of customs and rites of passage from around the world. International Cookbook of Life-Cycle Celebrations takes readers on a journey around the world and back with an overview of religious customs, specific cultural traditions, and delicious recipes. Readers will learn about unique customs and traditions from more than 150 countries relevant to birth celebrations to weddings to funeral rituals. Although the text is rich with detail, the presentation of information is accessible to general readers and the recipes are kept simple so students of all ages and cooking abilities can execute the dishes and enjoy the results. Organized by continent, region, and then country, the book begins with an overview of religious customs as well as safety and cleanliness tips for cooks. After the introduction, the chapters present information on each country with the specific customs and recipes that correspond to that ethnicity's traditions. The recipes are easy to follow and provide alternatives to complex or hard-to-find ingredients that can be used without jeopardizing the flavor and taste of the end result.
| Author | : María Estela Brisk |
| Publisher | : Taylor & Francis |
| Total Pages | : 423 |
| Release | : 2022-12-12 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 1000776298 |
The second edition of this important and practical text provides specific information to guide teachers in planning and carrying out genre writing instruction in English for K–8 students within the content areas. Informed by systemic functional linguistics (SFL)—a framework conducive to instruction that views language as a meaning-making resource—this book guides teachers by presenting concrete ways to teach writing in the language arts, science, and social science curricula. Introducing theory of language that is effective in addressing the writing development of all students, especially multilingual/multicultural groups, the book provides essential scaffolding for teachers to design and implement effective, inclusive curricula while building their own knowledge. Fully up to date, the second edition features new genres appropriate for middle school, examples of student writing, an expanded focus on genre pedagogy, a new chapter on bilingual learners, guidance for teaching in the middle grades, as well as clear steps to prepare genre units based two decades of experience working with whole schools. The chapter units cover distinct genres, including memoirs, historical, genres, fictional narratives, arguments, and more. With ready-to-use tools, the new edition prepares elementary and middle school teachers to meet and adapt to the variable demands of their own educational contexts. Easy to navigate, this teacher-friendly text is an essential resource for courses in academic writing, English education, and multilingual education, and for pre-service and practicing English Language Arts (ELA) teachers who want to expand their teaching abilities and knowledge bases.
| Author | : Diana F. Marks |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 357 |
| Release | : 2003-08-30 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 0313058830 |
This practical day-by-day calendar is a goldmine for planning exciting activities and classroom units based on national and international holidays, multicultural and historic events, famous firsts, inventions, birthdays of important individuals (including authors), and more. The entries are annotated and include contact information and Web site addresses to facilitate further research and learning. In addition, three suggested learning activities are provided for each day of the year. Designed for any year, this one-stop resource can be used over and over again as a ready-reference, daily activity guide, rainy-day resource, or idea generator for bulletin boards. Teachers, librarians, and parents can use the calendar entries and activity suggestions as a springboard to spark interest in a particular topic or event, enhance learning and awareness, or introduce students to a new unit of study. Invaluable to school and public libraries!
| Author | : Andrew F. Smith |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 2304 |
| Release | : 2013-10-28 |
| Genre | : History |
| ISBN | : |
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
| Author | : Jeanne Jacob |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 184 |
| Release | : 2021-12-06 |
| Genre | : Cooking |
| ISBN | : |
This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals. When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the United States, where obesity is a major issue? This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingredients that play an important role in daily cooking and consumption, meals and dishes for every occasion, and what food is like when dining out or stopping for snacks from street vendors. An additional chapter examines food issues and dietary concerns. Recipes accompany every chapter. A chronology, glossary, sidebars, and bibliography round out the work.
