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Food Atlas: Discover All the Delicious Foods of the World
An exciting visual journey around the world of foods and flavors.
Food Atlas takes readers on a global discovery tour of the ingredients, dishes, and culinary curiosities that characterize the world's continents. The book features appealing illustrations and concise captions organized into 39 regional maps that focus on one country.
The book opens with a world map showing the six continents and 50 countries. The featured countries are:
North America -- Canada, United States, Mexico South America -- Peru, Ecuador, Brazil, Argentina, Chile Europe -- Great Britain (and Ireland), Norway, Sweden, Finland, Netherlands, Germany, Poland, Hungary, France, Italy, Spain, Portugal, Greece Asia -- Russia, Lebanon, Turkey, China, Indonesia, Vietnam, Thailand, Japan, South Korea, India Africa -- Morocco, Egypt, Angola, South Africa, Madagascar Oceania -- Australia, New Zealand, Fiji Islands.
Each chapter opens with a continent map showing the countries, each with a selected food or ingredient of importance and introductory text. Every country map has a brief introduction outlining the most important features of the cuisine and culture of food, such as late night meals or traditional morning beverages. The most important foods grown or produced in that country are illustrated within its borders. Local and specialty dishes and beverages that make up the country's cuisine fill the rest of the page. Sometimes a food ingredient is shown in a specific place; e.g., the Khasi mandarin in India's Meghalaya region, which is where it and all other citrus fruits originated; or ostrich eggs in Southern Africa, where the bird lives in savannah and desert habitats. Oceans and seas show marine animals that add to the country's diet. The book closes with a world map that shows how explorers carried some of the world's most widely eaten foods from their land of origin to new lands, where they now fill grocery stores and markets around the world; e.g. rice and citrus came from China; coffee from Ethiopia; black pepper from Vietnam; and so on for all 23 world-traveling foods.
Country by country around the globe, readers will discover the gastronomical wonders of the globe in all their delicious variety.
Food Atlas takes readers on a global discovery tour of the ingredients, dishes, and culinary curiosities that characterize the world's continents. The book features appealing illustrations and concise captions organized into 39 regional maps that focus on one country.
The book opens with a world map showing the six continents and 50 countries. The featured countries are:
North America -- Canada, United States, Mexico South America -- Peru, Ecuador, Brazil, Argentina, Chile Europe -- Great Britain (and Ireland), Norway, Sweden, Finland, Netherlands, Germany, Poland, Hungary, France, Italy, Spain, Portugal, Greece Asia -- Russia, Lebanon, Turkey, China, Indonesia, Vietnam, Thailand, Japan, South Korea, India Africa -- Morocco, Egypt, Angola, South Africa, Madagascar Oceania -- Australia, New Zealand, Fiji Islands.
Each chapter opens with a continent map showing the countries, each with a selected food or ingredient of importance and introductory text. Every country map has a brief introduction outlining the most important features of the cuisine and culture of food, such as late night meals or traditional morning beverages. The most important foods grown or produced in that country are illustrated within its borders. Local and specialty dishes and beverages that make up the country's cuisine fill the rest of the page. Sometimes a food ingredient is shown in a specific place; e.g., the Khasi mandarin in India's Meghalaya region, which is where it and all other citrus fruits originated; or ostrich eggs in Southern Africa, where the bird lives in savannah and desert habitats. Oceans and seas show marine animals that add to the country's diet. The book closes with a world map that shows how explorers carried some of the world's most widely eaten foods from their land of origin to new lands, where they now fill grocery stores and markets around the world; e.g. rice and citrus came from China; coffee from Ethiopia; black pepper from Vietnam; and so on for all 23 world-traveling foods.
Country by country around the globe, readers will discover the gastronomical wonders of the globe in all their delicious variety.
- GenresNonfiction
72 pages, Hardcover
Published August 15, 2017
27 people want to read
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Displaying 1 - 3 of 3 reviews
March 13, 2018
This is a great book to tie in with social studies / geography or nutrition. Miss 3 really likes maps. We pretend we're on a pirate ship, she picks somewhere for us to sail to (from the world map), and then she chooses a couple of foods for us to feed to the jungle monkeys. She's sufficiently engaged that she can now pick out our country on the map and whichever country we've 'visited' that day.
October 17, 2024
It might be a "kid's" book. But I actually learned a lot. And considering, my favorite genre is travel memories and such, caught me by surprise. I actually looked up recipes and chicken facts. A friend raises chickens. I found it very interesting.
October 5, 2022
The maps were fascinating to look at, but with so many pictures and the amount of information given, it was an overwhelming book.
Displaying 1 - 3 of 3 reviews