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International Night |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Posted: 22 May 2016 at 10:44 |
I'm reading this and really enjoying it:
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Would you check that link, Melissa? It doesn't open for me. Thanks
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But we hae meat and we can eat
And sae the Lord be thanket |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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It didn't work for me this time either. I'll try again.
Well heck, I don't know what's wrong. It's by Mark Kurlansky and his daughter Talia, and here's a description from Amazon: Once a week in the Kurlansky home, Mark spins a globe and wherever his daughter's finger lands becomes the theme of that Friday night's dinner. Their tradition of International Night has afforded Mark an opportunity to share with his daughter, Talia--and now the readers of International Night--the recipes, stories, and insights he's collected over more than thirty years of traveling the world writing about food, culture, and history, and his charming pen-and-ink drawings, which appear throughout the book. International Night is brimming with recipes for fifty-two special meals--appetizers, a main course, side dishes, and dessert for each--one for every week of the year. Some are old favorites from Mark's repertoire, and others gleaned from research. Always, they are his own version, drawn from techniques he learned as a professional chef and from many years of talking to chefs, producers, and household cooks around the world. Despite these insights, every recipe is designed to be carried out--easily--by any amateur chef, and they are designed to be completed with the assistance of children. Mark and Talia invite you and your family into their kitchen, outfitted with overflowing packets of exotic spices and aromas of delicacies from Tanzania and Kazakhstan to Cuba and Norway. From there, recipes and toothsome morsels of cultural and historical information will fill your bellies and your minds, and transport you to countries all around the world. |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Try it again folks...pretty sure I fixed the link for you.
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Go ahead...play with your food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Thanks for fixing it, Dave.
And thank you, Melissa, for posting it. Mark is my favorite food historian, and I read whatever of his work I can find. This new one sounds like a winner, and is on my list. I think the biggest difference between Mark's family and others who do similar things is frequency. Once a week is pretty quick for the average household to research, purchase, and prepare foreign foods. My own globally themed meals were done once monthly, for instance. And sometimes that was a stretch. I know Dan used to (perhaps still does?) do something similar with his kids. The children had to research a country; its history, culture, cuisine, etc. Then they'd do projects about what they learned, culminating in a meal. I'm sure Dan can fill us in with some of the details. I loved the idea, and wish I'd thought of it when my kids were young enough. It makes history, geography, and social studies fun, instead of the bore it often is in school. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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