WORLD ATLAS OF FOOD IN SOUTH AFRICA

So much is tied up in a countryÆs cuisine... indigenous foods of roots and tubers, native wild herbs, berries and spices, cultural traditions and methods of cooking, foreign influences, ingredients and flavourings both indigenous and introduced. One could almost say that a countryÆs dishes embody the essence of what that country is all about. And this is what World Atlas of Food presents to you: from every continent on the globe (excluding Antarctica, naturally) the essence of traditions, food styles and flavours for 100 countries - all those elements that serve to make each country unique - has been extracted. In many cases neighbouring nations or a cluster of islands, as in the Pacific, share a multitude of dishes and yet, inevitable, a specific ingredient or a culinary twist lends each island its own individuality. World Atlas of Food is a journey of the senses, offering armchair travel into the kitchen of six continents. At the same time, through the recipes of our giggling gourmet, Jenny Morris, which uniquely captures the aromas and flavours of each specific country, you are invited to experience the real taste sensations. The most representative local dishes and drinks are also listed, providing insight into ingredients, flavours, herbs and spices, and giving you an intimate understanding of food and its significance in 100 nations. You learn about specific national and traditional dishes, mealtime and social customs, how food styles have been influenced by other cultures and the symbolic role foods play in celebrations and festivals. A brief summary is provided of the salient facts and figures pertaining to each nation plus a short analysis on the way agriculture furnishes grains, vegetables and fruits to the people of the land. Format:BC Pages:0