Average Reviews:
(More customer reviews)I am completely amazed how inaccurate, inconsistence and offensive the information in this book is, to call one tribe cannibalistic and provide no proof for such statements. The best part (and I use that word loosely) is the recipes. The content is outdated (which makes no sense given the year of print) and historically incorrect. Anyone with internet access could have done a better job in providing accurate information about the indigenous people of each region/location, their culture, habits, contributions to cuisine and so much more. The author really should retract this book and provide a second edition that starts out with an apology, that has also been thoroughly vetted by an editor, historian and a culturally aware contributor (that has at least traveled to half of the places). Additionally this should have been a collaboration between several subject matter experts (or even people from each area) to provide a holistic view of the world, versus the authors narrow two cents. I am only keeping this as long as my class is in session. After that this will be promptly sold.
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The Best Tool for Learning About the Diversity of Cuisine from Around the World
Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.
With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles.
International Cuisine features:
A total of 415 authentic recipes, representing all countries and regions discussed
Recipes formulated for current practices and available ingredients, including step-by-step instructions
Beautiful color photographs illustrating finished dishes
An emphasis on sustainability and how locally grown foods enhance cuisines
Coverage of history, geography, and people alongside recipes and cooking techniques
Detailed ingredients lists and culinary glossaries for each country or region discussed
Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines.
The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years.
Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environmentand, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.
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