Foods of the Caribbean (A Taste of Culture Series)

Foods of the Caribbean (A Taste of Culture Series)

by Barbara Sheen

Editorial Reviews

School Library Journal

Gr 4-6- These titles offer easy, delicious recipes (some with as few as two ingredients) and insights into the cultures that produced them. Many of the ingredients discussed will be exotic to American audiences, such as teff, a grain that grows only in or near Ethiopia. It is used to make injera , a flatbread served at every meal. Handily, the recipe for kategna , or spicy toast, substitutes readily available flour tortillas for injera . Each volume is well researched, and culture and food go hand-in-hand. Many Ethiopians observe 200 fast days throughout the year, which is, of course, reflected in their diet. Three groups of people-Spanish and Asian settlers, and African slaves-all had a hand in making rice and peas popular in the Caribbean. Along with olive oil, garlic is a popular part of cooking in Spain. Frustratingly, while garlic soup is mentioned and pictured, no recipe for it is included. Each title ends with a metric conversion chart and extensive chapter notes. Clear, large full-color photographs spice up the texts. The language is inviting and not overly challenging, and each book could be used for reports on culture as well for cooking. These tasty books, especially the more obscure Ethiopian title, will be appreciated in most libraries.-Anne Chapman Callaghan, Racine Public Library, WI

Product Details

Greenhaven Publishing
Publication date:
Taste of Culture Series
Product dimensions:
7.10(w) x 9.10(h) x 0.40(d)
Age Range:
8 - 12 Years

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