Jeanne Jacob has written on Japanese food with her husband, Michael Ashkenazi.
Michael Ashkenazi is a food scholar specializing in Japanese cuisine. He is the author, along with his wife, Jeanne Jacob, of Food Culture in Japan (Greenwood, 2003).
"This work offers a useful, basic introduction to the cuisines of
the world, including many smaller countries and nationalities not
found in other reference titles. The recipes, ranging from simple
dishes such as soups and salads to more complicated main entrees
and desserts, can require some previous cooking skills on the part
of the user, but they do give a nice taste of each countrys
culinary riches. Recommended for high school and public libraries
where there is sufficient demand for reference material on the
subject." - Library Journal
"This is an absolutely fun set of books not only for students but
for anyone who likes to cook....This set is highly recommended for
all medium-sized libraries or larger." - American Reference Books
Annual
"As a reference resource this five volume set is excellent value
not only for students of cookery but also for anthropologists or
anyone undertaking a study of the society and social practices of
people around the globe. It is a fascinating insight into the
eating habits, daily life and practices of the world's people." -
Reference Reviews
"While this is designed for an older age group, elementary teachers
will be delighted to know of its existence when their students
study countries of the world and what people in those countries
eat. The objective of this reference is to introduce U.S. students
to contemporary foodstuffs, ways of eating, and typical cookery in
almost every country of the world, and this objective is
met....While this is most suited to the study and preparation of
food, it would be of interest to reports on other countries for a
world geography assignment and even to confirm the menus found in
contemporary literature. This is a must purchase." - GALE Reference
for Students
"In this informative set of cookbooks, Jacob and Ashkenazi travel
the globe through the world of food, stopping in every nation-state
and even a few nationalities. Basic geographical information, the
types of food eaten, typical dishes of the area, and styles of
eating are provided for each country....The scope of coverage in
this five-volume set is amazing--even the smallest of countries
like Dijibouti or Tyrol, which is not even an independent country
yet, are represented. With such a vast amount of information
provided, good organization is necessary, and here the set
excels....Readers can search by topic, country, ingredient, or
recipe, and they are directed to the volume and page number where
the information can be found." - VOYA
"This set aims to introduce readers, in particular U.S. students,
to contemporary foodstuffs, ways of eating, and typical cookery in
almost every country in the world. It includes 198 alphabetically
listed nation-states and nationalities without states. Each one is
shown on a map, and its history, geography, and ethnic or religious
makeup is briefly introduced. An average of five or six recipes is
provided per entry, with exceptions for the largest and smallest
nations. When a recipe includes ingredients not available in the
U.S., substitutions are suggested. A secondary objective is to
allow students to compare dishes, such as yogurt, rice, and pasta,
which are common in various countries....This is a useful resource
for multidisciplinary studies involving the social sciences,
language arts, and consumer education, as well as general interest.
Bon appetit!" - School Library Journal
"We've all had the assignment, make a dish from another country and
bring it to school for the cultural potluck. The recipes in The
World Cookbook for Students now make that assignmenta piece of
cake! In five volumes, hundreds of recipes representing nearly 200
countries and regions of the world can be found. Moreover, the
authors go beyond listing recipes and offer students a glimpse of
different ways of eating and preparing foods....[t]he recipes and
background information on countries are informative and
creative....For public and school libraries." - Booklist/Reference
Books Bulletin
"This attractive reference presents recipes for foods commonly
eaten in countries around the world. The recipes are presented in a
knowledgeable format that promises a successful cooking experience
with foods that are novel, but available to the American reader.
Arranged alphabetically by country, each chapter begins with a
short description of the country, its geography, ethnic groups, and
a map, followed by lists of foodstuffs, typical dishes, and styles
of eating. This cultural survey exposes the reader to the variety
of experience in how meals are taken and what they comprise in
different countries. The recipes that conclude each chapter include
a brief note as to when the dish is commonly eaten. Written for
high school and undergraduate students, this reference will also
appeal to the general reader." - Reference & Research Book News
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