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Lieferstatus:	i.d.R. innert 5-10 Tagen versandfertig
Veröffentlichung:	Oktober 2012
Genre:	Ratgeber
ISBN:	9781157812104
EAN-Code:	9781157812104
Verlag:	Books LLC, Reference Series
Einband:	Kartoniert
Sprache:	English
Dimensionen:	H 246 mm / B 189 mm / D 6 mm
Gewicht:	212 gr
Seiten:	100
Zus. Info:	Paperback
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

Source: Wikipedia. Pages: 100. Chapters: African cuisine, Asian cuisine, European cuisine, North American cuisine, South American cuisine, Camel, Australian cuisine, Pie, Bengali cuisine, Malagasy cuisine, Cubeb, Native American cuisine, Early modern European cuisine, Biscuit, Camel milk, Cassareep, West African cuisine, Greenlandic cuisine, Andean cuisine, Gibraltarian cuisine, Asian supermarket, Fufu, Garri, Licuado, Maafe, Kenkey, Bizcocho, Potato salad, Moambe, Harissa, Nshima, Rocky Mountain oysters, Ghanaian cuisine, West African Pepper, Ugali, Pap, Irvingia, Crème fraiche, Ogogoro, Alligator pepper, Palaver sauce, Piri piri, Njangsa, Kachumbari, Monodora myristica, Cuisine of Swaziland, Berber cuisine, Sumbala, Alcoholic beverage industry in Europe, Jollof rice, Caucasian cuisine, Grains of Selim, Pastilla, Masa, Harira, Eba, Rosca, Ras el hanout, Café Europe, Egusi, Smen, Kelewele, Cuisine of Equatorial Guinea, Eastern European cuisine, Sopapilla cheesecake, Uzazi, Frejon, Brik, Ogi, Cachupa, Fried plantain, Mbege, Guyana Pepperpot, Bichak, Kosovan cuisine, Ogbono soup, Mielie-meal, Yassa, Mrouzia, Chakalaka, Phutu, Cocada amarela, Qistibi, Aloko, Ogiri, Tapalapa bread, Babute, Matapa, Ngome, Kluklu. Excerpt: Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian states of Tripura, Barak Valley of Assam and West Bengal and the independent country of Bangladesh. With an emphasis on fish and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, its confectioneries and desserts. It also has perhaps the only traditionally developed multi-course tradition from South Asia that is analogous in structure with similar traditions found in French and Italian cuisine, as well as the kaiseki ryori of Japanese cuisine. Bengali food has inherited a large number of influences, both foreign and South Asian, arising from a turbulent history and strong trade links with many parts of the world. Originally inhabited by Dravidians and other ethnic groups, and later further settled by the Aryans during the Gupta era, Bengal fell under the sway of various Muslim rulers from the early thirteenth century onwards, and was then ruled by the British for two centuries (1757¿1947). It also saw a fair share of immigrants from various parts of the world - most prominently Jews, Chinese and Afghans who settled down in their own distinct communities in and around Kolkata. Every layer of historical influence endures to the present day; the tribals have traditionally abided as hunter-gatherers in the dense forests of the Sunderbans while the rest of Bengal turned heavily agrarian, farming the extremely fertile Ganges delta for rice, vegetables and cash crops such as jute. From the culinary point of view, some major historical trends influenced Bengali food. Bengal has been ruled by Muslim governors since the days of the Delhi Sultanate in early 12th century. However, for over five hundred years the center of Muslim rule in Bengal was centered in Dhaka. Trade routes going from Delhi to Dhaka traversed the entire width of today's Bengal. Present-day West Bengal