A01=Jessica Kuper
Author_Jessica Kuper
Banana Leaves
Category=JHM
Category=WBA
Category=WBN
Cayenne Pepper
Chile Peppers
cloves
Cloves Garlic
coconut
Coconut Cream
Coconut Milk
comparative foodways analysis
cream
cross-cultural cuisine
culinary traditions research
cup
Curry Powder
Dense
Earth Oven
Egg 1
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
ethnographic recipes
Filo Pastry
Finger Millet
food anthropology
garlic
global food studies
graters
Hot Stones
indigenous cooking methods
Lemon Grass
Manioc
Medium Onion
Midday
milk
potatoes
red
Red Pepper
Red Snapper
Seawater
Soy Sauce
sweet
Sweet Potatoes
Sweetcorn
Tomato Puree
V2 Cup
Product details
- ISBN 9780710305435
- Weight: 640g
- Dimensions: 156 x 234mm
- Publication Date: 10 Jan 1997
- Publisher: Kegan Paul
- Publication City/Country: GB
- Product Form: Hardback
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First published in 1997. This cookbook invites you to sample cuisines that are still exotic even in the post-modern kitchen. Try out cooking techniques from the Colombian Amazon or from Highland New Guinea. Experiment with recipes from a Malaysian fishing village or taste a Maroon dish from the Jamaican mountains. The idea that a meal should be made up of a sequence of dishes is by no means universal, but there is no reason why one might not construct a syncretic menu. But this book does not just offer a string of recipes. Cooking and eating can be a way of travelling to foreign countries, just as food can trigger memories and bring the past back to you. This book is also a practical introduction to the anthropology of food.
Jessica Kuper came to England from South Africa in 1965, and has a PhD in anthropology from the University of London.
