The Foodlover's Atlas of the World

(Author)

Editorial Reviews

From Publishers Weekly

Putting together all she has learned from writing 17 cookbooks (including Mediterranean Light, Provencal Light and Mexican Light), Shulman provides a whirlwind tour of the globe's culinary traditions. Illustrated throughout with 300 full-color, National Geographic-style photos, this overview of food around the world is divided into "Europe," "Africa and the Middle East," "Asia and Australia" and "the Americas," and is subdivided by country and region. In each section Shulman discusses the staple foods, culinary history, specialties and mealtime customs of each area. Sidebars spotlight signature dishes and special ingredients, beverages and such concoctions as Hungarian stews, Indonesian rempah paste, Vietnamese pho and Paraguay's yerba mate herbal tea. Typical menus are also included. Shulman describes the various ways that commerce, imperial expansion and immigration have influenced each region's cuisine. The book concludes with a sampling of 80-plus recipes from every continent, including the Chinese Hot and Sour Soup, the savory Proven al Tapenade, the flavorful Lamb and Prune Tagine from Morocco and the rich, sweet Linzertorte from Austria. The volume covers a surprising amount of ground in reasonable depth (though the Africa and South America sections are arguably skimpy), and the recipes live up to Shulman's usual high quality. This single volume will provide any cook with an international repertoire not to mention plenty of theme party ideas.
Copyright 2002 Reed Business Information, Inc.

From School Library Journal

Adult/High School-Arranged by continent and countries, this interesting and readable book discusses the specifics of how geography has influenced the culture of food in a particular location. Each chapter includes a history of food, social influences, staples, an explanation of ingredients, well-known dishes, and how to read a local menu. Material is presented through broad discussions, not the precise dictionary style of Larousse Gastronomique (Crown, 1988) or Alan Davidson's The Oxford Companion to Food (Oxford, 1999). Boxed inserts highlight interesting or unusual facts or traditions. Large, color photographs relate to the adjacent text and will attract browsers. The final section gives approximately 75 recipes arranged by courses with the country of origin noted. An excellent resource for geography, foreign language, and home-economics students.
Claudia Moore, W. T. Woodson High School, Fairfax, VA
Copyright 2003 Reed Business Information, Inc.

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Product Details

• Hardcover: 288 pages
• Publisher: Firefly Books; illustrated edition edition (September 7, 2002)
• Language: English
• ISBN-10: 1552975711
• ISBN-13: 978-1552975718
• Product Dimensions: 11.3 x 8.8 x 1 inches
• Shipping Weight: 3.2 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #102,593 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

4.0 out of 5 stars A wonderful coffee table book for the food lover, February 24, 2003

By	Stephanie Manley (Houston, TX) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

This book is very attractive and filled with lovely pictures of food, different countries, and often what's special in their culture. There is an excellent exploration of many different countries with 2 to 3 pages devoted for many of them. There is a brief recipe section in the back that has clear and concise recipes to follow. I really like this book because you can read it in small segments and you don't feel the need to sit down and read the whole book at once. The book is fasniating you will learn a great deal about different cultures and food that you may not be familiar with. This is a great book to thumb through for information and ideas.

2 of 2 people found the following review helpful:

5.0 out of 5 stars A bright, fascinating coverage which invites browsing, January 10, 2003

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

From the different culinary styles and regions of France to the history of and cultural influences upon North African cuisines, the Food Lover's Atlas Of The World provides a wide-ranging discussion of various food trends, styles, and influences around the world. Color photos of fresh ingredients and regional marketplaces accompany histories which focus on regional signature dishes and their evolution. A bright, fascinating coverage which invites browsing.

1 of 1 people found the following review helpful:

5.0 out of 5 stars The Bible of International Cuisine, February 26, 2007

By	Terry Sunday (El Paso, Texas United States) - See all my reviews (REAL NAME)

Amazon Verified Purchase

The concept behind "The Foodlover's Atlas of the World" is imaginative, and author Martha Rose Shulman, a renowned, award-winning author with 17 cookbooks to her credit, carries it off exceptionally well. She divides the world into four major culinary regions--1) Europe, 2) Africa and the Middle East, 3) Asia and Australia, and 4) the Americas. Then, in glossy, exquisitely illustrated pages, she describes the cuisines of each country within the region. Each country gets on the order of a half-dozen or so pages--the depth of coverage is thus outstanding.

This is fascinating information. There are no recipes in the main text (although a few are included at the end of the book). Rather, each country section covers in detail the history and characteristics of the food of that land. Here, for example, are the topics from the section on Greece (each country is presented in a similar way): "Staple Foods" covers cheese, bread, wine, olives, honey and more. "Festive Food" describes festival fare such as traditional Easter bread and savory Christmas mezedes. "Signature Dishes" is a sidebar that defines tzatziki, htapothi xithato, dolmadakia and other dishes. "The Influence of Religion" describes the influence of the Greek Orthodox religion on the evolution of Greek food. "A Regional Flavor" compares foods among the various regions of the country, especially between the mainland and the islands. "Food Through the Day" describes what Greeks eat at meals throughout a typical day. Finally, "Reading the Menu" presents a menu of restaurant meals that one might find in Greece.

If you enjoy cooking, eating and learning about ethnic cuisines from around the world, "The Foodlover's Atlas of the World" is for you. I recommend it highly.