School Library Journal - School Library JournalGr 4-9 Much more than books about Indian and Italian food and drink, these are excellent volumes to supplement social studies units. Some knowledge of history and geography is assumed, with reference to subjects such as Marco Polo, Hannibal, and the European Economic Community. Writing is clear, factual, and packed with information, but not too complex to be understood. Both volumes briefly treat the country and its people, as well as growing, processing, and distributing foodstuffs. The major section of each book deals with regional food specialities and practices and presents recipes for various foods native to each region. Recipes are generally well organized, but most middle graders will need assistance or supervision with them. A few recipes in Indian. . . do not give specific amounts for some ingredients, which may be a problem for novice cooks. While there are several references to alcoholic beverages in Italian. . . , no recipes require alcohol as an ingredient. Pictures are clear, colorful, have informative captions, and are excellent extensions of the text. Older readers will find a more comprehensive treatment of the subjects in Rau's The Cooking of India (1969) and Root's The Cooking of Italy (1968, both Time-Life; o.p.), but these publications will be excellent additions for younger readers. Lois McCulley, Wichita Falls High School, Tex.
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