World Cookbook for Students
Author: Jeanne Jacob
The student body in the United States is ever more diverse, and librarians have a major new resource to help them with the frequent requests from students who have assignments that include finding ethnic recipes. This 5-volume cookbook set is directly related to the middle school and high school multicultural curricula. It will be the source to turn to for multicultural, immigration, and foreign language units. The World Cookbook for Students fills a demand for more and different recipes for most countries and many ethnic groups. Many librarians still cling to an old Time-Life set, and this new set aims to replace that. Although there are many cookbooks out there and many recipes are available on the Internet, not all are geared to students, and no in-print sets or series match this scope and depth.
VOYA
In this informative set of cookbooks, Jacob and Ashkenazi travel the globe through the world of food, stopping in every nation-state and even a few nationalities. Basic geographical information, the main types of food eaten, typical dishes of the area, and styles of eating are provided for each country. Approximately five recipes from the featured country are given, usually including an appetizer, soup, main dish, dessert, and dishes served on special occasions, such as Armenian New Year Pudding or Milk and Cinnamon Rice, a dish served at Christmas in Honduras. The scope of coverage in this five-volume set is amazing-even the smallest of countries like Djibouti or Tyrol, which is not even an independent country yet, are represented. With such a vast amount of information provided, good organization is necessary, and here the set excels. Volume one includes a list of countries and regions featured in the cookbooks and a list of recipes by region. Each volume contains a table of contents listing each country found within and its dishes, as well as an index in the back that includes information found in all five volumes. Readers can search by topic, country, ingredient, or recipe, and they are directed to the volume and page number where the information can be found. One drawback is that there are no photographs of the completed dishes, but the wide range of information in the set and the great organization make up for this shortcoming.
Joyce Adams BurnerCopyright 2006 Reed Business Information. - School Library Journal
Gr 7 Up
This set aims "to introduce readers, in particular U.S. students, to contemporary foodstuffs, ways of eating, and typical cookery in almost every country in the world." It includes 198 alphabetically listed nation-states and "nationalities without states." Each one is shown on a map, and its history, geography, and ethnic or religious makeup is briefly introduced. An average of five or six recipes is provided per entry, with exceptions for the largest and smallest nations. When a recipe includes ingredients not available in the U.S., substitutions are suggested. A secondary objective is to allow students to compare dishes, such as yogurt, rice, and pasta, which are common in various countries. Sidebars offering information on topics like the African staple manioc porridge, and pen-and-ink illustrations of unusual foodstuffs, dot the text. Each volume has its own table of contents. The first volume includes lists of countries and regions and recipes by region and a brief glossary. A comprehensive set index concludes each volume. While the dishes are not especially complicated to make, they do assume familiarity with basic cooking techniques. The only safety advisory pertains to handling fresh chili peppers. However, the choices are appropriate and are accurately described, and the background material is reliable. This is a useful resource for multidisciplinary studies involving the social sciences, language arts, and consumer education, as well as general interest. Bon appetit!
Book about: Getting Ready to Negotiate or The Art of Public Speaking
Drinking Matters: Public Houses and Social Exchange in Early Modern Central Europe
Author: Beat Kumin
Drinking Matters offers the first comparative survey of public houses in preindustrial Europe. Drawing on a vast range of primary sources, this long-term study establishes inns and taverns as principal communication sites in local communities. Perennially contested and continuously renegotiated, they catered for basic human needs as well as infinite forms of social exchange. Close scrutiny of regulation, premises and socio-cultural services sheds new light on key processes like state building, confessionalization and the emergence of a public sphere.
Table of Contents:
Preface ix
Abbreviations and Measures xi
Glossary xii
Notes on the Text xiii
List of Plates xiv
List of Figures xvi
List of Tables xix
List of Graphs xx
Introduction 1
The Context of Public Drinking
Settings 17
Types of drinking establishments 17
Topography and density of provision 24
Premises and facilities 37
Agents and interests 50
Publicans 50
Patrons 63
Authorities 74
Functions of the Early Modern Public House
Subsistence 87
Livelihoods 87
Hospitality services 99
Communication 115
Infrastructural role 116
Multimedia exchange 122
Stabilizing functions 126
Subversive potential 130
Public Houses in Early Modern Society
Interpretations 147
Early modern voices 147
Analytical approaches 161
Interactions 172
Social centres in local communities 172
Public houses and early modern change 178
Conclusions 191
Notes 197
Bibliography 243
Index 271
