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Prolific writer Albala (Food and Faith in Christian Culture; Food in Early Modern Europe) and an army of food scholars and experts here tackle the monumental task of summarizing the world's dietary culture in 154 alphabetically organized entries covering Africa and the Middle East, the Americas, Asia and Oceania, and Europe. Albala explains that in order to constrain the size of the work, most food variations are discussed within the context of the country or nation of origination, but that certain groups demanded separate entries. For instance, there is one entry for Canada, but th...Log In or Sign Up to Read More

Gr 5–8—Incorporating, reworking, and considerably expanding upon the publisher's "Food Culture Around the World" series, this encyclopedia surveys a broad array of national or locally distinctive cuisines, ingredients, food rituals, and food-related activities from an anthropological slant. Each volume covers a region, with contents presented in an alphabetical arrangement—mostly by country, though less-well-defined political units such as Basque territory and the Swahili city-states are covered in separate articles. The United States is ...Log In or Sign Up to Read More