The Ethnomusicologists' Cookbook: Complete Meals from Around the World

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1: Prelude
1: World Music, World Food
1: How to use this Book
2: Africa
2: Kenya
3: Northern Ghana (Dagomba Ethnicity)
4: Cape Verde Islands, Atlantic West Africa
5: Namibia
3: East Asia
6: Chaozhou, China
7: Sichuan, China
8: Tokyo, Japan
9: Okinawa, Japan
10: Korea
11: Mongolia
4: South Asia
12: Nepal
13: North India
14: Kerala, South India
5: Southeast Asia
15: Luzon, Philippines
16: Surakarta, Java, Indonesia
17: Sunda, Indonesia
18: Bali, Indonesia
19: Thailand
20: Vietnam
6: Middle East
21: Morocco
22: Andalusian Morocco
23: Judeo-Spanish Morocco
24: Egypt
25: Palestine
26: Suwayda Province, Syria
27: Iran
7: South and Central America
28: Bolivia
29: Brasília, Brazil
30: Minas Gerais, Brazil
31: Southeastern Brazil
32: Oaxaca, Mexico
8: North America
33: Newfoundland and Labrador
34: Romanian Jewish New York
35: Southern Appalachia (Western North Carolina)
36: Canoe Nations of the Pacific Northwest
9: Oceania
37: Australia
38: New Zealand
39: Tonga
10: Europe
40: Andalusian Spain
41: Ibiza and Formentera (The Pityusic Islands)
42: Campania, Italy
43: Greece
44: Bulgaria
45: Estonia
46: Sweden
47: Norway
48: Ireland
11: Encore
49: The Marzipan Workshop Sonnets
50: About The Contributors
51: I Can't Eat that! Dietary Modifications

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About

Named one of New York Times Top-20 Cookbooks of 2006.

Have you ever wanted to host a full evening of Indian food, culture, and music? How about preparing a traditional Balinese banquet? Or take a trip to Cairo and enjoy an Egyptian feast? The Ethnomusicologists' Cookbook takes you around the world on a culinary journey that is also a cultural and social odyssey.

Many cookbooks offer a snapshot of individual recipes from different parts of the world, but do nothing to tell the reader how different foods are presented together, or how to relate these foods to other cultural practices. For years, ethnomusicologists have visited the four corners of the earth to collect the music and culture of native peoples, from Africa to the Azores, from Zanzibar to New Zealand. Along the way, they've observed how music is an integral part of social interaction, particularly when it's time for a lavish banquet or celebration. Foodways and cultural expression are not separate; this book emphasizes this connection through offering over thirty-five complete meals, from appetizers to entrees to side dishes to desserts and drinks. A list of recommended CDs fills out the culinary experience, along with hints on how to present each dish and to organize the overall meal.

The Ethnomusicologists' Cookbook combines scholarship with a unique and fun approach to the study of the world's foods, musics, and cultures. More than just a cookbook, it is an excellent companion for anyone embarking on a cultural-culinary journey.

Reviews

To savor better its fascinating essays on culinary rituals across the gtlobe, this cookbook is one to pore over in the living room instead of the kitchen. Recipes are attached, but are not the primary pleasure; instead, it is learning about the ceremonial drinking songs of Namibia, or the meals that celebrate the return of the swallows in Korea. However, the recipes serve as worthy accompaniments to the accomplished essays: Dates Stuffed with Almond Paste, from Judeo-Spanish Morocco, are sweetly,irresistible, and Bolivia's addictive Avocado with Uncooked Salsa begs to be downed with a bucketful of chips

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