The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
- Table of Contents
PrefaceIntroductionThe American Ethnic Cookbook for StudentsAppendix 1: How to KneadAppendix 2: They All Stuffed CabbageAppendix 3: They All Fried Bean CakesAppendix 4: They All Fried DoughBibliographuIndex of Recipes by StateIndex
Using these recipes will be a great motivation for students to learn about the varied heritage of our immigrant nation.
[C]ould benefit American studies curricula at any level from middle school to college and also should speak to an any adult interested in culinary history.
...an enormously instructive and emotionally gripping book, devoted to the cooking and foodways of 122 different ethnic groups that have made their way to this country.
Zanger...has created a valuable resource for students exploring ethnic traditions.
^IThe American Ethnic Cookbook For Students^R is especially recommended to members of specialty dining clubs whose menus celebrate ethnic cuisines.
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