Le Stockfish? Ghanaian Groundnut Stew? Hawaiian Lau Laus? Chugach Eskimo Chowder? Whatever your tastes may be, these are just a few of the choice contributions collected by Jessica Kuper from anthropologists all over the world to create a gastronomic galaxy that no global gourmet will want to be without.
More than a mere roll-call of remarkable recipes, this book provides a feast of insights into the varied phenomena of intercultural cuisine from an anthropological point of view, ranging from an examination of the significance of special dishes through general discussions about the preparation of food in different cultures, to an analysis of the symbolic and structural significance of food and eating.
First published in 1997. Routledge is an imprint of Taylor & Francis, an informa company.
Introduction, Some Unusual Ingredients and Possible Substitutes SECTION 1: Europe SECTION 2: Africa SECTION 3: The New World, SECTION 4 Asia SECTION 5: The Pacific and Australia SECTION 6: The Anthropology of Cooking
Jessica Kuper came to England from South Africa in 1965, and has a PhD in anthropology from the University of London.
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