Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Purchase Benefits
PART ONE: INFLUENCES ON FOOD AROUND THE WORLD
1. Introduction
2. Cultural Parameters
3. Religions
PART TWO: EUROPE: EARLY ROOTS OF OUR AMERICAN CUISINE
4. British Isles
5. Scandinavia
6. Central Europe
7. Eastern Europe
8. Italy
9. France
PART THREE: ENRICHED BY THE MEDITERRANEAN SPHERE
10. The Iberian Peninsula
11. Greece and the Middle East
12. North Africa
PART FOUR: HERITAGE FROM SUB-SAHARAN AFRICA
13. West Africa
14. East and Southern Africa
PART FIVE: FOOD TREASURES FROM THE ORIENT AND THE PACIFIC
15. India and Its Neighbors
16. Southeast Asia and Its Islands
17. China
18. Korea
19. Japan
20. Australia and New Zealand
PART SIX: AMERICAN FLAVORS
21. South America
22. The Caribbean
23. Central America and Mexico
24. United States
GLOSSARY
RECIPE INDEX
SUBJECT INDEX
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.