At the Table: Food and Family Around the World.pdf
What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world. * Provides intimate insights into a broad range of international food habits, thereby affording readers a glimpse into the daily lives of people around the world and offering immense opportunities for cross cultural comparisons * Compares cooking methods, gender roles regarding food and meals, and the places of children or extended relatives at meal time * Underscores how food culture is universally and intrinsically related to ethnicity, family, and meal-time tradition * Presents a combination of reference narrative, photographs, and recipes that make this a one-stop reference source ideal for students learning about other cultures
Ken Albala is professor of history and director of food studies at the University of the Pacific.