- Paperback: 544 pages
- Publisher: Oryx Press (July 2000)
- Language: English
- ISBN-10: 1573562904
- ISBN-13: 978-1573562904
- Product Dimensions: 25.6 x 18 x 3.3 cm
- Shipping Weight: 1.1 Kg
- Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: #1,675,175 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Details |
Product Description
Review
?This cookbook contains a valuable blend of multicultural recipies and short history narratives illustrating that food is a primary way of sustaining human relationships....This comprehensive cookbook is recommended for beginning or intermediate cooks, or anyone interested in experimenting with ethnic foods.?-Today's Librarian
Book Description
While the literary world is filled with international cookbooks, as well as cookbooks for children, none combine both features as does Multicultural Cookbook of Life-Cycle Celebrations. A companion volume to popular earlier cookbooks by Oryx, this new title covers the celebrations and the recipes that take a person from cradle to grave. Arranged by region and country, the latest multicultural cookbook is an ideal resource for all classes that use culinary customs to bolster curriculums, presenting more than 250 authentic recipes, it includes interesting introductions about each celebration.
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Customer Reviews
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Most helpful customer reviews
3.0 out of 5 stars
"A" for effort; but some fact-checking and editing needed,
This review is from: Multicultural Cookbook of Life-Cycle Celebrations (Paperback)
"The Multicultural Cookbook of Life-Cycle Celebrations" presents more than 500 recipes (from about 140 countries) for foods eaten at important "life-cycle celebrations", e.g., birth, coming of age, marriage, housewarming, etc. The recipes are accompanied by introductory texts containing cultural and geographic information. The recipes are modernized and streamlined for cooks in the developed world (e.g., canned and frozen foods are used in place of less processed counterparts, more common ingredients are often substituted for rarer ones); this may be a good thing or not depending on what you're looking for. The book is aimed at students and has a class-project feel to it. While there is much to admire here, I found several things that concern me. Consider the following from the "Africa" section of the book:1) A recipe from Tanzania with the Swahili title "Ndizi na Nyama" is called "Stewed Tomatoes with Bananas". "Ndizi" means "Banana" (or "Plantain"), "na" means "and", and "Nyama" means "Meat", but there is no meat in the recipe. Maybe the recipe is "Ndizi na Nyanya" (i.e., "Bananas and Tomatoes"). 2) A recipe from Gabon for "Gāteau" is a recipe for French bread. "Gāteau" is the French word for "cake", and "pain" is the French word for "bread". The text explains that people in Cameroon and Gabon use the word "gāteau" (instead of "pain") to refer to bread. I lived in Gabon for two years and will be the first to admit that the French language as spoken in Africa often differs from that in France, but I never met anyone who called bread anything other than "pain". Perhaps things are different in Cameroon. (Interestingly, the Gabonese almost always did use the word "gāteau" to refer what the rest of the French-speaking world call "beignets", that is, "doughnuts".) 3) Why does a recipe in the "Egypt" section for "Egyptian-Style Eggplant Salad" have the title "Auberginen auf Ägyptische Art" (which is German for "Eggplant in the Egyptian Style")? I don't get it. 4) Why call the "stiff cornmeal porridge", which is eaten all over Sub-Saharan Africa, by its Lesotho name "Putu" even when it appears in dishes from other countries where it is called by other names? The more common Eastern African name, "Ugali", is never mentioned. These may seem very small matters, and they don't affect the quality of the recipes, but they make this reviewer begin to wonder about the rest of the book, especially unfamiliar recipes. Despite the fact that most of the recipes and related texts seem correct (as far as I can tell), until this book gets a complete going-over by a team of fact checkers, I cannot recommend it.
5.0 out of 5 stars
A highly recommended addition to the adventurous cook,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: Multicultural Cookbook of Life-Cycle Celebrations (Paperback)
Drawn for all corners of the world, the recipes found in Multicultural Cookbook Of Life-Cycle Celebrations are organized by nations of Africa, Asia, Europe, the Middle East, the Indian subcontinent, North and South America, and the islands of the sea. From Yegomen Kitfo (Collards with Spiced Cottage Cheese), Talamee (Syrian Loaf Bread), and Kielbasa z Kapustoy (Sausage with Cabbage), to Vadas (Fried Lentil Puffs), Bacalaitos (Fried Cod Fritters), and Los Camotes (Candied Sweet Potatoes), these dishes represent the complete spectrum of cultures, countries, and culinary customs. Multicultural Cookbook Of Life-Cycle Celebrations is a highly recommended addition to the adventurous kitchen cook and a super reference for ethnic "theme" dinners and dining clubs.
5.0 out of 5 stars
Multifaceted Masterpiece,
By Mera Falcon (Minneapolis, MN) - See all my reviews
This review is from: Multicultural Cookbook of Life-Cycle Celebrations (Paperback)
This is a reference book packed with information on the history, population, celebrations, customs, rituals and feasts of many countries and cultures of the world. It has proven valuable for students writing papers on "A Typical Day In The Life Of A Syrian Teenager", as well as brides planning an authentic French wedding complete with Croquembouche and Beignets Souffles. Extensive explanations are given, at the beginning of the book, for necessary ingredients and common techniques in the recipes listed. This is wonderful for young adults, and the definitions are thorough every step of the way. An excellent book to have in your own cookbook collection.
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