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Three World Cuisines: Italian, Mexican, Chinese (Rowman & Littlefield Studies in Food and Gastronomy) by Ken Albala [Albala, Ken] is a nonfiction available to read on EtoBox.

What is Three World Cuisines: Italian, Mexican, Chinese (Rowman & Littlefield Studies in Food and Gastronomy) about?

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 w

Who reads Three World Cuisines: Italian, Mexican, Chinese (Rowman & Littlefield Studies in Food and Gastronomy)?

Author

Ken Albala [Albala, Ken]

Publisher

AltaMira Press

Published

2012

Language

EN

ISBN

9780759121263

Category

nonfiction

Subjects

Science, Cooking, Memoir

Rating

3.55 / 5 (948 ratings)

Updated

2026-03-13