Smithsonian Folklife Cookbook

Katherine S. Kirlin and Thomas M. Kirlin. With more than 275 recipes beginning with Native American cooking and moving from region to region across the country, this cookbook celebrates the diverse flavors that together make American cooking.

The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.

This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.

A Washington Post reporter looks at our culinary heritage, describes ethnic cookery and holiday menus around the country, and includes historical recipes.

At the 1989 Smithsonian Folklife Festival, throngs of visitors gathered on the National Mall to celebrate Hawai‘i’s multicultural heritage through its traditional arts. The "edu-tainment" spectacle revealed a richly complex Hawai‘i few tourists ever see and one never before or since replicated in a national space. The program was restaged a year later in Honolulu for a local audience and subsequently inspired several spin-offs in Hawai‘i. In both Washington, D.C., and Honolulu, the program instigated a new paradigm for cultural representation. Based on archival research and extensive interviews with festival organizers and participants, this innovative cross-disciplinary study uncovers the behind-the-scenes negotiations and processes that inform the national spectacle of the Smithsonian Folklife Festival. Intersecting the fields of museum studies, folklore studies, Hawaiian studies, performance studies, cultural studies, and American studies, American Aloha supplies a nuanced analysis of how the carefully crafted staging of Hawai‘i’s cultural diversity was used to serve a national narrative of utopian multiculturalism—one that collapsed social inequities and tensions, masked colonial history, and subordinated indigenous politics—while empowering Hawai‘i’s traditional artists and providing a model for cultural tourism that has had long-lasting effects. Heather Diamond deftly positions the 1989 program within a history of institutional intervention in the traditional arts of Hawai‘i’s ethnic groups as well as in relation to local cultural revivals and the tourist industry. By tracing the planning, fieldwork, site design, performance, and aftermath stages of the program, she examines the uneven processes through which local culture is transformed into national culture and raises questions about the stakes involved in cultural tourism for both culture bearers and culture brokers.