Delicious Geography
From Place to Plate
1st Edition
Published on 1. March 2017
288 pages
979-8-216-28121-4 (ISBN)
Description
This entertaining book takes us on a fascinating exploration of the world of food. Take a journey with the dynamic father and daughter duo, geographer Gary Fuller and chef Tracy Reddekopp, as they travel around the globe to trace the enduring links of geography and food. Food and its preparation and enjoyment define the major cultural regions of the world and how these regions have changed over time. The authors believe that the peoples of the world have begun to reunite after millennia of dispersal. The sharing of foods and food traditions are prime examples of this global connection.
Enriching the trip with thirty-five recipes to extend the experience into our kitchen, homes, and families, the authors also make geography fun by asking trivia questions that turn out to be far from trivial. Among the questions asked and answered are:
What landlocked country in South America developed a plant that revolutionized food production in Europe?What bird on the island of Mauritius gave us an expression about mortality?On what Native American reservation, and in what kind of business, do we find the Code Talkers Museum?Why could vanilla be grown only in Mexico until the mid-nineteenth century?What famous Italian-American was given a nickname derived from a Pan American airliner?(Answers: Bolivia, the potato, "Dead as a dodo," the Navajo reservation in a Burger King; the plant could only be pollinated naturally by a Mexican bee, Joe DiMaggio, the Yankee Clipper)
Enriching the trip with thirty-five recipes to extend the experience into our kitchen, homes, and families, the authors also make geography fun by asking trivia questions that turn out to be far from trivial. Among the questions asked and answered are:
What landlocked country in South America developed a plant that revolutionized food production in Europe?What bird on the island of Mauritius gave us an expression about mortality?On what Native American reservation, and in what kind of business, do we find the Code Talkers Museum?Why could vanilla be grown only in Mexico until the mid-nineteenth century?What famous Italian-American was given a nickname derived from a Pan American airliner?(Answers: Bolivia, the potato, "Dead as a dodo," the Navajo reservation in a Burger King; the plant could only be pollinated naturally by a Mexican bee, Joe DiMaggio, the Yankee Clipper)
More details
Edition
1. Auflage
Language
English
Place of publication
United States
Publishing group
Bloomsbury Publishing Plc
Target group
Professional and scholarly
Illustrations
43 colour photos; 35 recipes; 19 maps; 1 table; 59 textboxes
ISBN-13
979-8-216-28121-4 (9798216281214)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
03/2017
Rowman & Littlefield Publishers
€18.50
Article not available at the moment
Persons
Gary Fuller earned his PhD in geography at Penn State and taught for thirty-five years at the University of Hawaii. He also taught introductory geography at Penn State and Ohio State. He was named a Teacher of the Year by the National Association for Geographic Education, captained a championship College Bowl team, and was a winning contestant on Jeopardy! For the past twenty-five years, he has lectured on geographic and population topics aboard cruise ships.
T. M. Reddekopp is the owner and chef of the Hawaiian Vanilla Company. She has been immersed in the art of food and hospitality for over twenty-five years, hosting and serving more than 15,000 visitors a year, deftly incorporating vanilla into just about everything she makes. Choosing a lifestyle well off the beaten path, Tracy has clientele from all over the world seeking out her culinary creations, with many returning year after year in a pilgrimage for her sweet bread pudding with vanilla browned-butter bourbon sauce.
T. M. Reddekopp is the owner and chef of the Hawaiian Vanilla Company. She has been immersed in the art of food and hospitality for over twenty-five years, hosting and serving more than 15,000 visitors a year, deftly incorporating vanilla into just about everything she makes. Choosing a lifestyle well off the beaten path, Tracy has clientele from all over the world seeking out her culinary creations, with many returning year after year in a pilgrimage for her sweet bread pudding with vanilla browned-butter bourbon sauce.
Content
Acknowledgments
Dr. G's Preface
Chef Tracy's Preface
1 The Search for Spices
Old World Meets New World Spiced Wine
Malabar Pepper Gougères
2 Marco Polo Travels East
Spinach and Vanilla Rice Casserole
3 A Plant Is Domesticated in Bolivia
Pommes Frites with Garlic and Vanilla Aioli
Colcannon
4 Sugar
Vanilla Caramel
Rustic Apple Tart
5 Cacao
Grammy's Cocoa Cake-The Next Generation with Vanilla Bean Buttercream Frosting and Bittersweet Chocolate Drizzle
6 Plain Vanilla
Vanilla Extract
Frozen Vanilla Custard
Vanilla Bean Flan
7 The French in America
Beignets and Spiced-Chicory-Chocolate Dipping Sauce
8 The Russians Come to America
Russian Borscht
9 Jews in America
Challah
10 Immigrants, Part I
Mom's Sauerkraut and Apples
11 Immigrants, Part II
Cannoli Bites with Dark Chocolate
The Godfather Cocktail
12 North Atlantic Islands
Beer-Battered Onion Rings
13 South Atlantic Islands
Rogue Pirate Picnic Sandwich
14 World Hot Spots
Sweet Pepper and Onion Jam
Christmas Eve Wings with Cilantro-Lime Dipping Sauce
15 Religious Movements
Dad's Thanksgiving Stuffing
Amish Chicken
16 South of the Border
Crab Enchilada Bake with Red and White Sauces
17 The Land Down Under US
Arroz con Pollo
18 Extinctions
Tatonka Tourtiere
Bacalao
19 Gold Rushes
Rachel's Cinnamon Twists
20 Rivers and Civilizations
North African Pan-Fried Bread
21 Things Change
Meatloaf, Mashies, and Pea Salad
22 Southern Latitudes
Not-so-Trite Shrimp on the Barbie
23 Settlement of the Pacific: The Final Frontier
Pineapple-Papaya Salsa
24 The Dairy Belt
Vanilla Ricotta Cheese
25 What's in a Name?
Three Sisters' Pudding
26 My Early Geographic Education and First Migration
Stovetop "Baked" Beans
Index
Dr. G's Preface
Chef Tracy's Preface
1 The Search for Spices
Old World Meets New World Spiced Wine
Malabar Pepper Gougères
2 Marco Polo Travels East
Spinach and Vanilla Rice Casserole
3 A Plant Is Domesticated in Bolivia
Pommes Frites with Garlic and Vanilla Aioli
Colcannon
4 Sugar
Vanilla Caramel
Rustic Apple Tart
5 Cacao
Grammy's Cocoa Cake-The Next Generation with Vanilla Bean Buttercream Frosting and Bittersweet Chocolate Drizzle
6 Plain Vanilla
Vanilla Extract
Frozen Vanilla Custard
Vanilla Bean Flan
7 The French in America
Beignets and Spiced-Chicory-Chocolate Dipping Sauce
8 The Russians Come to America
Russian Borscht
9 Jews in America
Challah
10 Immigrants, Part I
Mom's Sauerkraut and Apples
11 Immigrants, Part II
Cannoli Bites with Dark Chocolate
The Godfather Cocktail
12 North Atlantic Islands
Beer-Battered Onion Rings
13 South Atlantic Islands
Rogue Pirate Picnic Sandwich
14 World Hot Spots
Sweet Pepper and Onion Jam
Christmas Eve Wings with Cilantro-Lime Dipping Sauce
15 Religious Movements
Dad's Thanksgiving Stuffing
Amish Chicken
16 South of the Border
Crab Enchilada Bake with Red and White Sauces
17 The Land Down Under US
Arroz con Pollo
18 Extinctions
Tatonka Tourtiere
Bacalao
19 Gold Rushes
Rachel's Cinnamon Twists
20 Rivers and Civilizations
North African Pan-Fried Bread
21 Things Change
Meatloaf, Mashies, and Pea Salad
22 Southern Latitudes
Not-so-Trite Shrimp on the Barbie
23 Settlement of the Pacific: The Final Frontier
Pineapple-Papaya Salsa
24 The Dairy Belt
Vanilla Ricotta Cheese
25 What's in a Name?
Three Sisters' Pudding
26 My Early Geographic Education and First Migration
Stovetop "Baked" Beans
Index
