You Eat What You Are: People, Culture and Food Traditions Revised and expanded second edition
Originally published in Canada in 1979, this newly updated and expanded work will be a valuable addition to any reference collection. Its 55 sections cover approximately 170 different cultural groups, with each section providing a culinary historical overview of a country, information on a particular culture's domestic life with reference to food and cooking, a survey of commonly used ingredients and foods, a section devoted to special occasions and the role food plays in them, and a glossary of unique culinary terms and foods. While it is difficult for a single chapter to capture every nuance of the complex cuisines of some countries, e.g., France or China, the author often adds regional culinary details for larger countries and does a credible job of distilling the basic information. The occasional grouping together of certain countries or regions may seem a bit strange, but an excellent index and good cross-referencing within the book itself should guide readers to the sections they need. The only thing missing is information on Native American culinary traditions. Even if your library has other standard culinary reference sources, such as Larousse Gastronomique, which does have recipes but provides fewer details on individual countries, you will still need the range and depth of information Barer-Stein's practical book offers. Highly recommended.AJohn Charles, Scottsdale P.L., AZCopyright 1999 Reed Business Information, Inc.