Description
The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
Table of Contents
Introduction
The American Ethnic Cookbook for Students
Appendix 1: How to Knead
Appendix 2: They All Stuffed Cabbage
Appendix 3: They All Fried Bean Cakes
Appendix 4: They All Fried Dough
Bibliographu
Index of Recipes by State
Index
Product details
| Published | Jan 30 2001 |
|---|---|
| Format | Ebook (PDF) |
| Edition | 1st |
| Extent | 288 |
| ISBN | 9780313091506 |
| Imprint | Greenwood |
| Publisher | Bloomsbury Publishing |
ONLINE RESOURCES
Bloomsbury Collections
This book is available on Bloomsbury Collections where your library has access.
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