For courses in world cookery.
Examines world cuisines with context, visual aids, and time-tested recipes
Explore the world of international cooking with Patricia Heyman'sThird Edition of International Cooking: A Culinary Journey. Streamlined yet comprehensive, this text will take you on a journey as you closely examine world cuisines with an emphasis on how they've developed and evolved over time. Each chapter brings the featured cuisine to life, beginning with a large, high-quality regional map and an exploration of the history, topography, cooking methods, common foods, flavorings, and general characteristics of each cuisine. Nearly 400 recipes, including breads and wine pairings where appropriate, represent a rich variety of foods and dishes from around the world.
The text emphasizes flavor components that are unique to each cuisine, allowing readers to deepen their understanding of the relationships between regions and cuisines, while also learning about fusion and contemporary cooking. TheThird Edition includes new recipes in every chapter, hundreds of new and updated photographs, and new maps.
This book explores the international diffusion of Participatory Budgeting (PB), a local policy created in 1989 in Porto Alegre, Brazil, which has now spread worldwide. The book argues that the action of a group of individuals called "Ambassadors of Participation" was crucial to make PB part of the international agenda. This international dimension has been largely overlooked in the vast literature produced on participatory democracy devices. The book combines public policy analysis and the study of international relations, and makes a broad comparative study of PB, including cases from Latin America, Europe, and Sub-Saharan Africa. The book also presents a new methodology developed to examine PB diffusion, the "transnational political ethnography", which combines in-depth interviews, participant observation and document analysis both at the local and transnational level.
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