Hospitality Insight

As a culinary reference book, International Cuisine allows culinarians a sense of the culture that a food comes from. Written by Jeremy MacVeigh, a chef instructor at the Culinary Arts Campus of the Institute of Technology, International Cuisine features insight into the world’s major cuisines.

The text is organized by geographic region, from Middle Eastern and North African to Indian and Southeast Asian. Extenisive map illustrations highlight the important relationship between geographic location and regional cuisines.

More than 300 recipes are featured. Each recipe is representative of the cuisine of each region and are mostly made using either common ingredients or those that can be obtained at a specialty market.

International Cuisine can be found on the New Book shelf in the Nestlé Library (call number TX725 A1 M322).

As an anthropological study of food, Culinary Art and Anthropology explores the notion of cooking as an embodied skill and artistic practice. Using the culinary traditions of Mexico as a backdrop, the book focuses on cooking as a deeply meaningful social activity and on food as a form of art.

The integral role and concept of flavor in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. This in-depth study of food and food preparation will appeal to social scientists, food lovers, and those interested in the growing field of food studies and the anthropology of the senses.

Culinary Art and Anthropology is located on the New Book shelf in the library (call number TX716 M4 A35). The Nestlé Library is always looking for book requests from Cornell students, staff , or faculty. If there is an item you would like to see in our collection, please use the Purchase Request form.