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Foods of the World

This article is about the cookbook "Foods of the World". For World cuisines, see Global cuisines.

Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M. F. K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts—the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.

The 27 volumes (in alphabetical, not chronological order) include:

  • African Cooking[1]
  • American Cooking[2]
  • American Cooking: Creole and Acadian[3]
  • American Cooking: The Eastern Heartland[4]
  • American Cooking: The Great West[5]
  • American Cooking: The Melting Pot[6]
  • American Cooking: New England[7]
  • American Cooking: The Northwest[8]
  • American Cooking: Southern Style[9]
  • Classic French Cooking[10]
  • Cooking of the British Isles[11]
  • Cooking of the Caribbean Islands[12]
  • Cooking of China[13]
  • Cooking of Germany[14]
  • Cooking of India[15]
  • Cooking of Italy[16]
  • Cooking of Japan[17]
  • Cooking of Provincial France[18]
  • Cooking of Scandinavia[19]
  • Cooking of Spain and Portugal[20]
  • Cooking of Vienna's Empire[21]
  • Latin American Cooking[22]
  • Middle Eastern Cooking[23]
  • Pacific and Southeast Asian Cooking[24]
  • Quintet of Cuisines[25]
  • Russian Cooking[26]
  • Wines and Spirits[27]

The Supplements included:

  • Menu Guide & Recipe Index (1971)[28]
  • Supplement Number One (1968) – Rice, French bread, shopper's guide (sources), et al.
  • Supplement Number Two (1969) – Deep frying
  • Kitchen Guide (1968) - Equipment, protein items, glossary of terms, carving, meal planning[29]

See also

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References

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  1. ^ Laurens van der Post, et al. Ed. (1971) African Cooking LCCN 99-474901
  2. ^ Dale Brown, et al. Ed. (1968) American Cooking LCCN 68-9172
  3. ^ Peter S. Feibleman, et al. Ed. (1971) American Cooking: Creole and Acadian LCCN 78-167778
  4. ^ José Wilson, et al. Ed. (1971) American Cooking: The Eastern Heartland LCCN 70-150960
  5. ^ Jonathan Norton Leonard, et al. Ed. (1971) American Cooking: The Great West LCCN 76-156273
  6. ^ James P. Shenton, et al. Ed. (1971) American Cooking: The Melting Pot LCCN 76-173191
  7. ^ Jonathan Norton Leonard, et al. Ed. (1970) American cooking: New England, with supplementary chapters on the cooking of eastern Canada LCCN 70-133841
  8. ^ Dale Brown, et al. Ed. (1970) American Cooking: The Northwest LCCN 73-138262
  9. ^ Eugene Walter, et al. Ed. (1971) American Cooking: Southern Style LCCN 76-144345
  10. ^ Craig Claiborne, Pierre Franey, et al. Ed. (1978) Classic French Cooking LCCN 79-124640
  11. ^ Adrian Bailey, et al. Ed. (1969) The Cooking of the British Isles LCCN 69-19833
  12. ^ Linda Wolfe, et al. Ed. (1970) The Cooking of the Caribbean Islands LCCN 75-108615
  13. ^ Emily Hahn, et al. Ed. (1968) The Cooking of China LCCN 68-56965
  14. ^ Nika Standen Hazelton, et al. Ed (1969) The Cooking of Germany LCCN 69-17198
  15. ^ Santha Rama Rau (1969) The Cooking of India LCCN 79-98164
  16. ^ Waverley Root, et al. Ed. (1968) The Cooking of Italy LCCN 68-19230
  17. ^ Rafael Steinberg, et al. Ed. (1976) The Cooking of Japan LCCN 78-100258
  18. ^ M. F. K. Fisher, et al. Ed. (1968) The Cooking of Provincial France LCCN 67-20204
  19. ^ Dale Brown, et al. Ed. (1968) The Cooking of Scandinavia LCCN 68-21587
  20. ^ Peter S. Feibleman, et al. Ed. (1969) The Cooking of Spain and Portugal LCCN 70-82142
  21. ^ Joseph Wechsberg, et al. Ed. (1968) The Cooking of Vienna's Empire LCCN 68-25883
  22. ^ Jonathan Norton Leonard (1968) Latin American Cooking LCCN 68-58451
  23. ^ Harry G. Nickles, Michael Field, Margaret Costa, et al. Ed. (1969) The Cooking of the Middle East LCCN 70-85530
  24. ^ Rafael Steinberg, et al. Ed. (1970) Pacific and Southeast Asian Cooking LCCN 70-114231
  25. ^ Michael and Frances Field, et al. Ed. (1970) A Quintet of Cuisines LCCN 72-130359
  26. ^ Helen and George Papashvily, et al. Ed (1969) Russian Cooking LCCN 78-103302
  27. ^ Alec Waugh, et al. Ed. (1968) Wines and Spirits LCCN 68-55300
  28. ^ Jerry Korn Ed. (1971) "Menu Guide & Recipe Index" LCCN 79-177401
  29. ^ Maitland Edey Ed. (1968) "Kitchen Guide" LCCN 68-11546
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