Irish Pub Cooking. Bath UK: Love Food, 2010. Print.
This cookbook is broken down by Appetizers & Snacks, Entrees, Vegetables & Sides, and Desserts & Drinks. The book also includes an introduction and index for more clarification. I have found that this cookbook is broken up into the typical mean course that an Irish family would follow. There are recipes for big events, like St.
Patrick’s Day, and there
are basic every day meals. I was intrigued to find out that Herb Dumplings are an Irish dish. I think this is interesting because I have seen other variations of them spread throughout Asian, so this must have to do with the food mapping and traveling that we talked about in class
Lanza, Fabrizia, and Kate Winslow. Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie. New York: Sterling, 2013. Print.
This cookbook is just lovely. Unlike the other cookbooks I have read, this cookbook is broken down by seasons! The chapters are Winter, Spring, Summer, and Fall, and of course there is a foreword, introduction, epilogue, sources, and index. The cookbook starts off by describing Sicily. I think this is very important because to understand the foods of a country, it is important to understand their origin, and thus, country. In each chapter, the author starts off by describing what that season is like in Sicily. The descriptions are beautiful and they include some specific ingredients that are best found in that time of year. In addition, many recipes are included to accompany the desires of what most Italians would eat in that season. This book is very interesting from a culturally informative food point of view, and reads very well like a book.
Metzger, Christine, Ruprecht Stempell, Peter Feierabend, and Michael Ditter. Culinaria Germany. Cambridge: Tandem Verlag GmbH, 2008. Print.
This cookbook is amazing! Instead of being broken up into menu or seasons, this book is broken up into regions. The chapters are Thuringia, Saxony, Saxony Anhalt, Berlin, Brandenburg, Mecklenburg, Schleswig-Holstein, Hamburg, Bremen, Lower Saxony, North Rhine Westphalia, Hesse, Rhineland-Palatinate, Baden-Wurttemberg, Bavaria, and Appendix. Each part of Germany in the cookbook is broken up into many parts. The first part being an introduction which describes that part of Germany and what it’s significance is, as well as what it is known for. Each different part of Germany has something different that it favors and the cookbook goes more in depth in each chapter. There are recipes in each chapter; however, there is also a rich description of the history of the cheese, wine, bread, or whatever it is that the area is known for. The cookbook goes very much in depth and has wonderful pictures as well.
Tselementes, Nikolaos K. Greek Cookery. New York: D.C. Divry, 1991. Print.
For my Exploration Task 2, I decided to delve into the book Greek Cookery by Nicholas Tselementes. It is a Greek cookbook that goes through a series of different Greek dishes – relating to my Food Research Project which was about Spanakopita. This book is broken up into chapters by Soups, Sauces, Canapes or Appetizers, Fish, Cheese Dishes, Omelettes, Vegetable Dishes, Spaghetti and Macaroni, Brains, Poultry, Chopped Meat Dishes, Rice Dishes, Entrees, Meats, Salads, Desserts, Cookies, Pastries and Cakes, Preserved Fruit, Refreshments, Liqueurs, Cocktails, and Punch. Each of these are basic foods that Greeks eat daily and some make on a special occasion. What’s interesting about this cookbook is that it talks about the Turkish-Greek relationship between each dish and the history in the beginning.
Wolf-Cohen, Elizabeth. What’s Cooking: Jewish. Bath: Parragon Pub., 2004. Print.
This cookbook is broken up like most typical cookbooks. Its chapters are Soups Salads & Appetizers, Main Dishes, Light Dishes & Accompaniments, Desserts Cakes & Cookies, Breads & Pastries, as well as an introduction and index. I like how in the introduction, the author talks about the two distinct Jewish groups and the difference in the way they cook. The two distinct groups are the Ashkenazic and Sephardic Jews. The beginning of each chapter talks about how the Jews prepare these dishes and why. In addition, the author adds what the foods mean to the Jews in the beginning of each chapter. This book is more like a straightforward cookbook with recipes than the others are, but still interesting and informative to read.
Kumm, Barbara Walsh. “Spanakopita: More than Just a Pie.” Delicious Food & Wine. N.p., 25 Oct. 2015. Web. 02 May 2017
This website does a good job of not only saying what goes into making spanakopita, but also talks about some of the history of spanakopita. It also states that spanakopita is paired well with wine. I’m glad that the author brought this up because spanakopita shouldn’t be eaten alone; it is not a sufficient meal, but a snack rather or a side. The author also talks about making it in your kitchen.
Solidakis, John. “Beyond Spanakopita: Greece’s Filo Pie Tradition.” Greek Food – Greek Cooking – Greek Recipes by Diane Kochilas. N.p., 08 Dec. 2011. Web. 02 May 2017.
I chose to include this website because it broadens the scope a bit, but still includes spanakopita. The author talks about how spanakopita is not the only Greek dish that involves filo. In fact, there are many other Greek dishes that are made exactly like spanakopita, but have different insides. Some examples that the author mentions are tyro pita, which is a Greek cheese pie (same as spanakopita, but with cheese instead of spinach), hortopita, which is actually very similar to spanakopita, but includes more greens, and kreatopita, which is like spanakopita but instead of spinach, it contains meat. The similarity that the author talks about that all of these foods have in common is filo. The author does a great job in expressing the importance, religion, and history of pita and filo in Greek traditional foods.
The pictures below are of the cookbooks in the bookshelves of my house. My mom has a huge collection that I have never explored (which is why I chose to use my house for this exploration task)!