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Sweet Treats around the World: An Encyclopedia of Food and Culture, by Timothy G. Roufs, Kathleen Smyth Roufs
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From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture.
• Discusses iconic desserts and sweet treats in their cultural and historical contexts in North and Latin America; the Caribbean; Europe; North Africa and the Middle East; Sub-Saharan Africa; Central, South, and East Asia; and the Pacific
• Feeds into the World Geography database and allows students of geography, social studies, language, and anthropology to examine cultural trends and make cross-cultural connections
• Looks at regional desserts across the United States
• Includes a selection of contributed family recipes from around the world to provide hands-on learning
• Features sidebars of interesting, fun facts and anecdotes relating to desserts and sweet treats
- Sales Rank: #2230777 in Books
- Published on: 2014-07-29
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.44" w x 7.01" l, .0 pounds
- Binding: Hardcover
- 623 pages
Review
"Though a plethora of international cookbooks focuses on sweets, this encyclopedia stands out as a workhorse, suitable for both study and practical application with its compilation of vast resources along with representative recipes. . . . Summing Up: Recommended. All audiences." - Choice
About the Author
Timothy G. Roufs, PhD, is professor of anthropology at the University of Minnesota Duluth.
Kathleen Smyth Roufs, EdD, is director emeritus of the Advisement Coordination Center at the University of Minnesota Duluth.
Most helpful customer reviews
3 of 3 people found the following review helpful.
Simply delicious!
By Tchitcherine
This is a wonderful book that "works" on three different levels:
First, it gives the history of the most important sweets around the world, and traces their lineage and background. For example, I never knew that baklava can be traced to ancient Greek honey cakes, or that American apple pie derives from Dutch tarts.
Second, it provides the ethnological context for each sweet and describes the national, religious, and social significance of many humble desserts. For example, the discussion of cacao in Latin America and chocolate sweets in Mexico that combine ingredients from all over the world, or the detailed description of the "baklava wars" that rocked the Middle East and the Balkans. In that respect the book brings out many interesting connections; for instance reading about the Nepalese halwa made me think of similar Lebanese and Middle Eastern delicacies with similar sounding names. The final result, when I tried it, closely resembles my version of halva. This sent me to the book’s index, trying to figure out the possible route of transmission.
Lastly, and most importantly, the book gives numerous unique and wonderful recipes from every corner of the world. The bibliography is as legitimate as you may find in an academic book, and the Roufs trace every recipe, often to authoritative local chefs or to online sources, and sometimes to the best and most authoritative source of all -somebody's grandma.
If I could change something about the book, I would have the desserts indexed alphabetically -now they are listed under their respective countries/regions of origin. Oh, and wait, about the "baklava wars"...
1 of 1 people found the following review helpful.
The intimacies, culture, and history of sweet treats around the world: a food adventure
By Gretchen Ruth
We like to use the green Michelin guides when we travel - it helps us learn about all of the intimacies, culture, and history of a place. This book is like a Michelin guide for, well, sweet treats around the world. It puts sweet treats in the context of all that is unique and interesting about a country, how things evolved, and why and how we eat the sweets we eat.
More than just an encyclopedia, it is an adventure. I find myself getting immersed in a country (e.g., the Netherlands) and learning about my favorite cookie, the "speculaas", and I have a big "aha!" moment. Then I jump into Australia and learn about the history of the beloved Pavlova (the meringue, cream, and strawberry dessert that I make in the springtime) and that it is named for dancer Anna Pavlova who visited in the 1920s, perhaps representing her tutu and her light as air style.
Very readable ... and so logical to approach sweet treats from an anthropological point of view. I have enjoyed learning about the foods of the places I've been and the places I hope to go. PLUS -- my eyes have been opened about American sweet treats, from Red Velvet cake to M&Ms. I think of myself as a foodie, and this sophisticated yet down-to-earth book is right up my alley (and yes, I have lots of little sticky tabs in the recipes section. The first thing I'm going to make is the lemon souffle that Mrs. Sivertson brought from Norway.)
"Sweet Treats around the World" is a lovely combination of being extensively researched and at the same time, written from the heart. Both my husband and I are really enjoying the book.
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