Food around the world (3rd ed )

PART ONE: INFLUENCES ON FOOD AROUND THE WORLD

1. Introduction

2. Cultural Parameters

3. Religions

PART TWO: EUROPE: EARLY ROOTS OF OUR AMERICAN CUISINE

4. British Isles

5. Scandinavia

6. Central Europe

7. Eastern Europe

8. Italy

9. France

PART THREE: ENRICHED BY THE MEDITERRANEAN SPHERE

10. The Iberian Peninsula

11. Greece and the Middle East

12. North Africa

PART FOUR: HERITAGE FROM SUB-SAHARAN AFRICA

13. West Africa

14. East and Southern Africa

PART FIVE: FOOD TREASURES FROM THE ORIENT AND THE PACIFIC

15. India and Its Neighbors

16. Southeast Asia and Its Islands

17. China

18. Korea

19. Japan

20. Australia and New Zealand

PART SIX: AMERICAN FLAVORS

21. South America

22. The Caribbean

23. Central America and Mexico

24. United States

GLOSSARY

RECIPE INDEX

SUBJECT INDEX