Three World Cuisines: Italian, Mexican, Chinese (Rowman & Littlefield Studies in Food and Gastronomy)
Ken Albala is a leader in the movement to unite academic food studies with the practices of cooking. He offers new understandings of Chinese, Italian, and Mexican cuisines by comparing their historical development and material culture. This is serious history informed by mouth-watering recipes.(Jeffrey M. Pilcher, University of Minnesota)This is a great book for students of culinary cultures and for people who love to cook and [learn about] the ideas underlying cooking. I'm a great fan of Albala and his work. He's an academic and brings that intelligence to the work, but he writes for the cook in us all, and I love how he intertwines, scholarship, passion, cooking know-how, and a love of life and food.(Michael Ruhlman, journalist and author of Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto)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....This text should be recognized as an impressive, if imperfect, addition to the culinary or history classroom.(Publishers Weekly)The book offers an opportunity to look at common factors in three culinary traditions that have developed not just within their own national or regional boundaries, but in contact with traditions and new material conditions around the world. ... This is a thought-provoking book that raises a number of questions about universality and common features in some areas of world cuisine.(Digest: A Journal of Foodways & Culture)