Street Food around the World: An Encyclopedia of Food and Culture

By: Bruce Kraig and Colleen Taylor Sen and Fuad Ahmad and Chitradeepa Anatharam and Paula Arvela and Rosemary Barron and Manya Brachear and Cynthia Clampitt and Charlotte De Backer and Monica Eng and Clothilde Façon and Rachel Finn and Ove Fosså and Olívia Fraga and Shahrzad Ghorashian and David Hammond and Anissa Helou and Richard Hosking and Sharon Hudgins and Phil Iddison and Katrine Klinken and Robert Launay and Whitney Lingle and Máirtín Mac Con Iomaire and Ian Martin and Laura Mason and Marcela Mazzei and Adrian Miller and Katerina Nussdorfer and Sarahlynn Pablo and Gaitri Pagrach-Chandra and Jorge Pérez and Birgit Ricquier and Nanna Rögnvaldardóttir and Helen Saberi and Heba Saleh and María José Sevilla and Mike Sula and Richard Tan and Aylin Öney Tan and Viktorija Todorovska and Karin Vaneker and Paul Van Reyk and Susan Weingarten

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Synopsis: In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos.Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and baozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and regions of the world, clearly depicting how "fast foods of the common people" fit into a country or a region's environments, cultural history, and economy. The entries provide engaging information about specific foods as well as coverage of vendor and food stall culture and issues. An appendix of recipes allows for hands-on learning and provides opportunities for readers to taste international street foods at home.