Ghanaian Groundnut Stew? 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 menu that no global gourmet will want to be without. In the classic cookbook tradition, contributors include a list of ingredients and details on how to prepare and serve the meal. But, more than a list 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.
Author(s): Jessica Kuper (editor)
Edition: 2
Publisher: Routledge
Year: 2009
Language: English
Pages: 248
Epigraph
Contents
Preface to the Second Edition • Jessica Kuper
Acknowledgments
Introduction • Mary Douglas
Some Unusual Ingredients and Possible Substitutes
Section 1: Europe
Le Stockfish • Julian Pitt-Rivers
Serve it Forth: Food and Feasting in Late Medieval England • Lorna J. Sass
From the Flocks of Greece: Galopita (Milk Pie) • Joan Bouza Koster
Melitera: Greek Island Cheese-Cakes • Margaret Kenna
The Spanish Pig Preserved: the Olla and the Ham • Susan Tax Freeman
Faroese Fare • Anthony Jackson
Bosnian Coffee • Eugene Hammel
Leiden Hutspot: The First Food after the Siege • David S. Moyer
Meydiha's Kisir: a Wheat Dish from Southern Turkey • Marianne Leach and Jerry Leach
On Strata in the Kitchen, or the Archaeology of Tasting • Joseph Rykwert
Section 2: Africa
Cooking in the Garden of Ensete • William Shack and Dorothy Shack
Some Yoruba Ways with Yams • William Bascom
Cameroon Koki: a Bean Pudding from Bangwa • Robert Brain
An Adaptation of Tiv Sesame Chicken • Laura Bohannan
Ghanaian Groundnut Stew • Esther Goody
Groundnut Stew from Sierra Leone • Gay Cohen
Snacks and Stew from Ghana • Lynn Brydon
A Sauce from Sierra Leone • Carol P. MacCormack
Social Aspects of Iteso Cookery • Ivan Karp and Patricia Karp
Food and Recipes in Padhola • Anne Sharman
Malagasy Cooking • Bakoly Domenichine Ramiaramana
Two Recipes from Southern Morocco • Allan R. Meyers and Anne R. Meyers
Tasty Little Dishes of the Cape • Sheila Patterson
Section 3: The New World
A Mexican Fish for Easter • Eva Hunt
Rice and Old Clothes • Stephen Gudeman and Roxane Gudeman
Peruvian Cebiche • Eugene Hammel
Maroon Jerk Pork and other Jamaican Cooking • Barbara Klamon Kopytoff
Songhees Salmon: the Dick Family Recipes • Annette Dick, Thelma Dicky and Edward Dick
Fish Chowder with the Chugach Eskimos • Frederica de Laguna
Amazonian Smoked Fish and Meat- a technique from the Barasana Indians of the Vaupes region of Colombia • Stephen Hugh-Jones
Three Recipes from the Trumai Indians • Aurore Monod-Becquelin
Green Chili Stew of the South West • Robin Fox
Cooking and Eating among the Siriono of Bolivia • Allan R. Holmberg
New York City's most Jewish Restaurant: The Food, Its Meaning, and the Secret Language of the Jewsjack • Kugelmass
Section 4: Asia
Time and Menu • Jacques Dournes
Fish in Laos • Alan Davidson
Kammu Dishes • Kristina Lindell and Damrong Tayanin
Food with the Yao • Annette Hubert-Schoumann
Cooking in a Kelantan Fishing Village, Malaya • Rosemary Firth
Foods of Bali • Ingela Gerdin
Pukkai • Dennis McGilvray
Oyakodonburi from Japan • Naomichi Ishige
Catholic Goan Food • Stella Mascarenhas-Keyes
Section 5: The Pacific and Australia
Kapu and Noa: Food and Eating in Old Hawai'i • Kaori O’Connor
Roasting Dog (or a Substitute) in an Earth Oven: an Unusual method of Preparation from Ponape • Naomichi Ishige
The Earth Oven: an Alternative to the Barbeque from the Highlands of Papua New Guinea • Paul Sillitoe
‘The Natives Live Well’ • Isobel White
Section 6: The Anthropology of Cooking
The Roast and the Boiled • Claude Lévi-Strauss
