Foods of India (A Taste of Culture Series)

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Editorial Reviews

VOYA - Laura Woodruff
These attractively covered, large-print board books are filled with interesting, colorful photos of countries and their people enjoying food. Artfully placed, simple recipes invite the reader to try whatever food is under discussion. The books begin with a history/geography of the country as it relates to its cuisine. Main food groups, beginning with staples such as rice, grains, and breads, are discussed, with sweets and dishes for special occasions reserved for the final chapter. In the appendix are notes, and a metric conversion chart as well as a short but helpful list of books and Web sites "for further exploration.o Foods of India opens with a delightful spices map, as India has been chief supplier of the world's spices for 3,600 years. Basmati rice is explained, as well as breads like chapatti and pooris. Next various colorful vegetable and legume dishes, curries, chutneys, and meat dishes are described, followed by the beverages lassi and chai, with recipes. The custom of "Mishani," or multiple lamb dishes in wedding menus, and sweets like coconut barfi, a part of the Diwali Hindu festival of lights, are contained in the last chapter. The book ends with a recipe for Diwali rice pudding. Enticing photos of people and foods enhance every two-page spread. Designed for younger readers, these gems will entertain anyone interested in food and culture. Other countries in the series are Germany, Japan, Iran, the Philippines, Russia, and Thailand.
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Product Details

  • ISBN-13: 9780737735536
  • Publisher: Gale Group
  • Publication date: 11/1/2006
  • Series: Taste of Culture Series
  • Format: Library Binding
  • Pages: 64
  • Age range: 8 - 12 Years
  • Product dimensions: 9.00 (w) x 9.10 (h) x 1.00 (d)

Table of Contents


Colorful, Fragrant, and Delicious     4
Common Threads     16
Tasty Snacks     28
Honored Guests     40
Metric Conversions     54
Notes     55
Glossary     57
For Further Exploration     59
Index     61
Pictures Credits     63
About the Author     64
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