Three world cuisines : Italian, Mexican, Chinese

453 Pages·2012·16.15 MB·English

by  Albala

THREE
WORLD
CUISINES
AltaMira Studies in Food and Gastronomy
General Editor: Ken Albala, Professor of History, University of the Pacific
([email protected])
AltaMira Executive Editor: Wendi Schnaufer ([email protected])
Food Studies is a vibrant and thriving field encompassing not only cooking and
eating habits but issues such as health, sustainability, food safety, and animal
rights. Scholars in disciplines as diverse as history, anthropology, sociology,
literature, and the arts focus on food. The mission of AltaMira Studies in Food
and Gastronomy is to publish the best in food scholarship, harnessing the
energy, ideas, and creativity of a wide array of food writers today. This broad
line of food-related titles will range from food history, interdisciplinary food
studies monographs, general interest series, and popular trade titles to textbooks
for students and budding chefs, scholarly cookbooks, and reference works.
Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth
Century, by Erica E. Peters
Three World Cuisines: Italian, Mexican, and Chinese, by Ken Albala
THREE
WORLD
CUISINES
Italian, Mexican, Chinese
KEN ALBALA
A division of
ROWMAN & LITTLEFIELD PUBLISHERS, INC.
Lanham • New York • Toronto • Plymouth, UK
The publisher has done its best to ensure that the instructions and/or recipes in the book are correct.
However, users, especially parents and teachers working with young people, should apply judgment and
experience when preparing recipes. The publisher accepts no responsibility for the outcome of any recipe
included in this volume.
Published by AltaMira Press
A division of Rowman & Littlefield Publishers, Inc.
A wholly owned subsidiary of The Rowman & Littlefield Publishing Group, Inc.
4501 Forbes Boulevard, Suite 200, Lanham, Maryland
20706
www.rowman.com
10 Thornbury, Plymouth PL6 7PP, United Kingdom
Copyright © 2012 by AltaMira Press
All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical
means, including information storage and retrieval systems, without written permission from the publisher,
except by a reviewer who may quote passages in a review.
British Library Cataloguing in Publication Information Available
Library of Congress Cataloging-in-Publication Data
Albala, Ken, 1964—
Three world cuisines : Italian, Mexican, Chinese / Ken Albala.
p. cm.
Includes bibliographical references and index.
ISBN 978-0-7591-2125-6 (cloth : alk. paper)—
ISBN 978-0-7591-2126-3 (pbk. : alk. paper)—ISBN 978-0-7591-2127-0 (ebook)
1. International cooking. 2. Food habits—Italy—History. 3. Food habits—Mexico—History.
4. Food habits—China—History. I. Title.
TX725.A1A315 2012
394.1'20945—dc2 2012000686
The paper used in this publication meets the minimum requirements of American National Standard
for Information Sciences—Permanence of Paper for Printed Library Materials, ANSI/NISO Z39.48-1992.
Printed in the United States of America
Map of Italy. xxiii
Map of Mexico. xxiv
Map of China. xxv
Figure 1.1. Satyricon scene. 40
Figure 1.2. Galen. 42
Figure 1.3. Preparing chocolate. 54
Figure 2.1. Draining Peking ducks. 70
Figure 2.2. Cittara. 75
Figure 2.3. Mortar. 76
Figure 2.4. Hand quern. 77
Figure 2.5. Ancient olive oil press. 77
Figure 2.6. Batticarne. 79
Figure 2.7. Food mill. 80
Figure 2.8. Duck roasting. 81
Figure 2.9. Comal. 86
Figure
Newly seasoned wok. 87
2.10.
Figure
Chinese tools. 90
2.11.
Figure
Molinillo. 91
2.12.
Figure
Chinese rolling pin. 92
2.13.
Figure
Tortilla press. 93
2.14.
Figure
Meat grinder. 94
2.15.
Figure 3.1. Panettone. 105
Figure 3.2. Sifter. 106
Figure 3.3. Ravioli. 107
Figure 3.4. Steamed buns. 110
Figure 3.5. Chinese noodles. 111
Figure 3.6. Jiaozi. 112
Figure 3.7. A cut Mooncake. 113
Figure 3.8. Whole mooncake. 114
Figure 3.9. Blue corn. 119
Figure
Cooking tortillas on a comal. 120
3.10.
Figure
Grilled corn. 121
3.11.
Figure
Millet. 125
3.12.
Figure
Lasagne. 134
3.13.
Figure
Pizza. 138
3.14.
Figure
Cornetti. 141
3.15.
Figure
Coarse tortilla. 142
3.16.
Figure
Zeppole. 144
3.17.
Figure 4.1. Broccoli rabe. 151
Figure 4.2. Fresh water chestnuts. 153
Figure 4.3. Swiss chard. 157
Figure 4.4. Variety of bean species. 158
Figure 4.5. Wood ear mushrooms. 163
Figure 4.6. Nopalitos. 165
Figure 4.7. Tomatillos. 168
Figure 4.8. Baby artichokes. 174
Figure 4.9. Minestrone. 176
Figure 5.1. Produce market, China. 178
Figure 5.2. Goji berry. 180
Figure 5.3. Fresh lychees. 189
Figure 5.4. Durian. 190
Figure 5.5. Mangosteens. 191
Figure 5.6. Nuts of ginkgo. 197
Figure 5.7. Preserved plums. 200
Figure 5.8. Paleta. 203
Figure 6.1. Edible insects. 207
Figure 6.2. Cheese shop, Milan, Italy. 214
Figure 6.3. Cheesemaker, Parma, Italy. 215
Figure 6.4. Food shop window, Bologna, Italy. 219
Figure 6.5. Carne asada. 232
Figure 6.6. Meatballs. 235
Figure 6.7. Lion’s head meatball. 237
Figure 6.8. Felino. 238
Figure 6.9. Menudo. 242
Figure
Stir-fry with chicken and vegetables. 244
6.10.
Figure
Pumpkin seed sauce. 247
6.11.
Figure
Classic hot and sour soup. 249
6.12.
Figure
Tea egg. 251
6.13.
Figure 7.1. Market, Lantau, Hong Kong. 262
Figure 7.2. Baccalà. 265
Figure 7.3. Jellyfish. 267
Figure 7.4. Mackerel. 269
Figure 7.5. Dim sum. 272
Figure 7.6. Ceviche. 277
Figure 8.1. Olive press. 288
Figure 8.2. Rue. 293
Figure 8.3. Epazote. 294
Figure 8.4. Lily buds. 296
Figure 8.5. Annatto (achiote). 300
Figure 8.6. Market, Guizhou Province, China. 301
Figure 8.7. Pods of the tamarind. 303
Figure 8.8. Piloncillo. 304
Bottles of black vinegar and rice
Figure 8.9. 306
wine.
Figure 9.1. Cacao pods. 319
Figure 9.2. Ingredients for medicinal Chinese tea. 321
Figure 9.3. Traditional Chinese clay pot. 322
Figure 9.4. Pu er. 323
Figure 9.5. Pulquería, Mexico City. 327
Figure 9.6. Roman woman pouring wine. 329
Figure 9.7. Agave harvest. 332