Three World Cuisines
Italian, Mexican, Chinese
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- 44,99 €
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- 44,99 €
Publisher 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.
PUBLISHERS WEEKLY
Historian and gastronomer Albala notes in his introduction, "that every culture discussed here harbored various and often opposing food ideologies, each of which made their rival claims upon every individual." After the opening chapter s impressively quick-paced historical overview of cuisine in Italy, Mexico, and China, Albala approaches modernity via individual foodstuffs. He demonstrates how all three cultures cook and serve porridge, then moves through vegetables, fruit, meat, seafood, desserts, and beverages. The array of information here is potentially overwhelming, and it s clear that some kind of organizing device was needed. However, the choice to present by category instead of by cuisine leads to confusion, and for readers this choice will seem needlessly complicated. Albala s writing lacks dynamism, but perhaps the greater fault is the scattershot nature of the recipes that close each chapter: they re far from comprehensive, and lack standardization. While Albala convincingly asserts that "to claim a single correct form of any dish is to suggest stopping evolution," his measurement-free recipes simply do not provide enough information for anything less than an expert cook to feel confident. With those caveats, this text should be recognized as an impressive, if imperfect, addition to the culinary or history classroom.
