Smithsonian Folklife Cookbook - Softcover

KIRLIN KATHERINE S

Softcover

ISBN 10: 1560980893 ISBN 13: 9781560980896

Publisher: Smithsonian, 1991

Synopsis

Recipes from different regions of the United States and from a variety of cultural traditions are accompanied by essays celebrating the food and cooking traditions of each area of the country

About this title

From Publishers Weekly:

Held annually on Washington, D.C.'s National Mall, the Festival of American Folklife has for 25 years celebrated our country's "vast array of social and cultural traditions" by inviting participants to cook and serve the foods of their regions. This exhaustive volume, compiled by the Kirlins and their team of researchers, is a record of past festivals and a collection of additional recipes sought from regions as far-flung as Hawaii to the Virgin Islands to the Upper Great Lakes. The recipes combine the traditional (steak and kidney pie, jambalaya, rice pudding) with the more contemporary contributions of recent immigrants (Vietnamese spring rolls and Senegalese chicken casserole). Also featured are rare backwoods recipes (baked raccoon with sweet potatoes, potato fudge, muskrat with corn). While fascinating reading (essays on all regions are vividly written), cooks actually attempting to use this book may be frustrated. Substitutions for unusual ingredients are rarely included (What would a cook use, for example, in place of the Spanish root or yucca in a recipe for pork pasties?). Illustrated.
Copyright 1991 Reed Business Information, Inc.

From School Library Journal:

YA-- This book reflects the joyous, bustling, try-anything-once atmosphere of a Smithsonian Festival of American Folklife and invites readers to sample our ethnic culinary diversity. The recipes are grouped to reflect the geography of the United States, but the index makes it possible to find foods from Armenian fruit leather to a Senegalese casserole. There is no access by country of origin, but the first-person narratives of the individual cooks' experience with the particular food more than makes up for this flaw. Additionally, the cultures and traditions that flavor each region are explored in introductory sections. Students are bound to find ethnic diversity more relevant when their interest is stimulated by a few pupsas de chicharron (Salvadoran pies) and grebble (a German fried pastry). --Cathy Chauvette, Fairfax County Pub . Lib .

Copyright 1992 Cahners Business Information, Inc.

About this edition

• Publisher: Smithsonian
• Publication date: 1991
• ISBN 10: 1560980893
• ISBN 13: 9781560980896
• Binding: Paperback
• Number of pages: 336