Anthropologist's Cookbook

Ghanaian Groundnut Stew? Chugach Eskimo Chowder? Whatever your tastes may be these are just a few of the choice contributions collected by Jessica Kuper from anthropologists all over the world to create a menu that no global gourmet will want to be without. In the classic cookbook tradition, contributors include a list of ingredients and details on how to prepare and serve the meal. But, more than a list of remarkable recipes, this book provides a feast of insights into the varied phenomena of intercultural cuisine from an anthropological point of view, ranging from an examination of the significance of special dishes through general discussions about the preparation of food in different cultures, to an analysis of the symbolic and structural significance of food and eating.

Preface
Acknowledgments
Introduction	p. 1
Some Unusual Ingredients and Possible Substitutes	p. 8
Europe
Le Stockfish	p. 11
Serve it Forth: Food and Feasting in Late Medieval England	p. 14
From the Flocks of Greece: Galopita (Milk Pie)	p. 19
From the Fields of Greece: Hortopita (Wild Greens Pie)	p. 23
Melitera: Greek Island Cheese-Cakes	p. 26
The Spanish Pig Preserved: the Olla and the Ham	p. 29
Faroese Fare	p. 37
Bosnian Coffee	p. 41
Leiden Hutspot: The First Food after the Siege	p. 43
Meydiha's Kisir: a Wheat Dish from Southern Turkey	p. 49
On Strata in the Kitchen, or the Archaeology of Tasting	p. 58
Africa
Cooking in the Garden of Ensete	p. 67
Some Yoruba Ways with Yams	p. 73
Cameroon Koki: a Bean Pudding from Bangwa	p. 77
An Adaptation of Tiv Sesame Chicken	p. 79
Ghanaian Groundnut Stew	p. 81
Groundnut Stew from Sierra Leone	p. 84
Snacks and Stew from Ghana	p. 86
A Sauce from Sierra Leone	p. 91
Social Aspects of Iteso Cookery	p. 94
Food and Recipes in Padhola	p. 100
Malagasy Cooking	p. 104
Two Recipes from Southern Morocco	p. 109
Tasty Little Dishes of the Cape	p. 141
The New World
A Mexican Fish for Easter	p. 125
Rice and Old Clothes	p. 128
Peruvian Cebiche	p. 133
Maroon Jerk Pork and other Jamaican Cooking	p. 135
Songhees Salmon: the Dick Family Recipes	p. 141
Fish Chowder with the Chugach Eskimos	p. 147
Amazonian Smoked Fish and Meat - a technique from the Barasana Indians of the Vaupes region of Colombia	p. 149
Three Recipes from the Trumai Indians	p. 151
Green Chili Stew of the South West	p. 156
Cooking and Eating among the Siriono of Bolivia	p. 159
New York City's most Jewish Restaurant: The Food, Its Meaning, and the Secret Language of the Jews	p. 161
Asia
Time and Menu	p. 169
Fish in Laos	p. 173
Kammu Dishes	p. 179
Food with the Yao	p. 183
Cooking in a Kelantan Fishing Village, Malaya	p. 188
Foods of Bali	p. 196
Pukkai	p. 200
Oyakodonburi from Japan	p. 204
Catholic Goan Food	p. 207
The Pacific and Australia
Kapu and Noa: Food and Eating in Old Hawai'i	p. 215
Roasting Dog (or a Substitute) in an Earth Oven: an Unusual method of Preparation from Ponape	p. 221
The Earth Oven: an Alternative to the Barbeque from the Highlands of Papua New Guinea	p. 224
'The Natives Live Well'	p. 232
The Anthropology of Cooking
The Roast and the Boiled	p. 239
Table of Contents provided by Blackwell. All Rights Reserved.

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Anthropologist's Cookbook

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Table of Contents

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