Chinese Japanese Cook Book or Food Culture in the Near East Middle East and North Africa

Chinese-Japanese Cook Book

Author: Onoto Watanna

Published originally in 1914, this is the first Asian cookbook published in America. The fascinating new introduction by Asian cooking authority Jacqueline M. Newman reveals the trickery at play from the two sisters of Anglo-Chinese descent who wrote the book. The Chinese recipes are simple Chinese-American ones using ordinary ingredients. Many are for chop suey and chow mein using lots of celery, bean sprouts, and gravy. The Japanese meat and fish recipes are also simple even though several use rabbit, pheasant, venison, pigeon, even whale; the vegetable dishes are more Chinese than Japanese. Desserts straddle both cuisines. This book marks the beginning of the interest in Asian cuisine in America, and it is notable, almost 100 years later, to see the way authenticity had been edited for both the public and the author's purposes.

New interesting textbook: Adobe Flash CS3 Professional Bible or ebay Powerseller Secrets

Food Culture in the Near East, Middle East, and North Africa (Food Culture Around the World Series)

Author: Peter Hein

The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters. This thorough overview provides huge insight into lives of everyday people in the regions through their food culture.

Table of Contents:

1	Geographical, historical, and cultural overview	1
2	Ingredients	19
3	Cooking and the kitchen	71
4	Typical meals	99
5	Eating out	119
6	Special occasions	139
7	Diet and health	159