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Delicious Geography: From Place to Plate
This entertaining book takes us on a fascinating exploration of the world of food. Take a journey with the dynamic father and daughter duo, geographer Gary Fuller and chef Tracy Reddekopp, as they travel around the globe to trace the enduring links of geography and food. Food and its preparation and enjoyment define the major cultural regions of the world and how these regions have changed over time. The authors believe that the peoples of the world have begun to reunite after millennia of dispersal. The sharing of foods and food traditions are prime examples of this global connection.
Enriching the trip with thirty-five recipes to extend the experience into our kitchen, homes, and families, the authors also make geography fun by asking trivia questions that turn out to be far from trivial. Among the questions asked and answered
( Bolivia, the potato, “Dead as a dodo,” the Navajo reservation in a Burger King; the plant could only be pollinated naturally by a Mexican bee, Joe DiMaggio, the Yankee Clipper)
Enriching the trip with thirty-five recipes to extend the experience into our kitchen, homes, and families, the authors also make geography fun by asking trivia questions that turn out to be far from trivial. Among the questions asked and answered
( Bolivia, the potato, “Dead as a dodo,” the Navajo reservation in a Burger King; the plant could only be pollinated naturally by a Mexican bee, Joe DiMaggio, the Yankee Clipper)
288 pages, Paperback
Published March 1, 2017
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Displaying 1 - 13 of 13 reviews
June 25, 2021
This book didn't exactly live up to my expectations. It was written by a geographer, who did the essays, and his daughter, a chef, who came up with the recipes. Some of the recipes were a little random, and didn't tie in to the historical information that well. In the section about religious movements, the geographer discusses the Amish and Mennonites, the Pilgrims and the Quakers. Then the recipe is for "Dad's Thanksgiving Stuffing", which puts a Hawaiian spin on it by using macadamia nuts and then calls for Portuguese bread and sausage. After the section about the South Atlantic, the chef author does a big reach and says she started to make tea sandwiches, but because she doesn't really do tea sandwiches, she'd "go rogue" and make one big one, and going rogue made this like a pirate's picnic, and pirates were in the South Atlantic... hmmmm. The Marco Polo chapter gives us a recipe for Spinach and Vanilla Rice Casserole. The section about the different gold rushes in North and South America would have been the perfect setup for what? SOURDOUGH! But she gave us a cinnamon roll recipe from her friend in Colorado. It's kind of weird.
The book is also fairly US-centric. Probably about half of the chapters apply to the US, such as the religious movement chapter and the immigrants chapters (one about the French in America, one about Russians in America, one about Jews in America, and two generally about immigrants). The chapter about Central and South America is called "South of the Border". The chapter called "Things Change" is all about US culture and political. And more.
The chef author lives on a vanilla plantation in Hawaii, and many of her recipes heavily feature vanilla. There is a full chapter on vanilla, and how to make your own extract.
Many of the recipes and some of the geographical information are presented with quite a bit of personal and family memories, which I also thought was kind of strange.
If you want solid historical facts or an in-depth analysis of the origins of different dishes, this is not the book for you. However, the information given is interesting, if not in great depth; the recipes mostly sound ok, I just am not sure about the inclusion of some of them in the sections they were placed in.
The book is also fairly US-centric. Probably about half of the chapters apply to the US, such as the religious movement chapter and the immigrants chapters (one about the French in America, one about Russians in America, one about Jews in America, and two generally about immigrants). The chapter about Central and South America is called "South of the Border". The chapter called "Things Change" is all about US culture and political. And more.
The chef author lives on a vanilla plantation in Hawaii, and many of her recipes heavily feature vanilla. There is a full chapter on vanilla, and how to make your own extract.
Many of the recipes and some of the geographical information are presented with quite a bit of personal and family memories, which I also thought was kind of strange.
If you want solid historical facts or an in-depth analysis of the origins of different dishes, this is not the book for you. However, the information given is interesting, if not in great depth; the recipes mostly sound ok, I just am not sure about the inclusion of some of them in the sections they were placed in.
June 25, 2017
I won this book in a goodreads drawing.
A wonderful book that traces the origins of food, and gives many tasty recipes. Very educational.
A wonderful book that traces the origins of food, and gives many tasty recipes. Very educational.
October 30, 2017
This was one of those cookbooks that holds great potential but in the end falls flat on its face. And although there are some saving graces for the book itself there is also just enough of a push on the negative side that it ends up as a failure for me as a book within its own genre.
First of all this a definite book for those who like geography and history. Each section of book includes a small introduction that is preceded by trivia questions. The information that then follows also gives the answers while putting them in italics so that way you aren't having to guess or even going to another source to find the same information. Thus the book is a beautiful gem for just this reason alone.
What I didn't like about the book were mainly two things. First of all the book is suppose to be a book focused on foods within geography and as such I was hoping for one that would have authentic recipes that would relate. Instead the recipes were given to focus on main ingredients that the author mentioned in the introduction such as chiles for hot spot . At the same time, though, the recipes were just those used by the authors whether they had found them somewhere else or even had made them with only just one or two being able to claim the correct geographic roots.
Second the authors mainly ended up using the same ingredients no matter the recipe such as lots of garlic and vanilla. Although it was mentioned that the reader can adjust the recipe to include or remove whatever ingredients they may not favor it was a bit disappointing. In the end there will definitely be some recipes tested but I am not holding up high hopes in the end.
Otherwise for those who are into geography and trivia this would be a wonderful book for a read-through and maybe one to include at home for a trivia night. Otherwise cookbook-wise that will be up to the individual reader whether it is a keeper at home in your kitchen.
First of all this a definite book for those who like geography and history. Each section of book includes a small introduction that is preceded by trivia questions. The information that then follows also gives the answers while putting them in italics so that way you aren't having to guess or even going to another source to find the same information. Thus the book is a beautiful gem for just this reason alone.
What I didn't like about the book were mainly two things. First of all the book is suppose to be a book focused on foods within geography and as such I was hoping for one that would have authentic recipes that would relate. Instead the recipes were given to focus on main ingredients that the author mentioned in the introduction such as chiles for hot spot . At the same time, though, the recipes were just those used by the authors whether they had found them somewhere else or even had made them with only just one or two being able to claim the correct geographic roots.
Second the authors mainly ended up using the same ingredients no matter the recipe such as lots of garlic and vanilla. Although it was mentioned that the reader can adjust the recipe to include or remove whatever ingredients they may not favor it was a bit disappointing. In the end there will definitely be some recipes tested but I am not holding up high hopes in the end.
Otherwise for those who are into geography and trivia this would be a wonderful book for a read-through and maybe one to include at home for a trivia night. Otherwise cookbook-wise that will be up to the individual reader whether it is a keeper at home in your kitchen.
May 22, 2017
This engaging volume will entice readers to discover two vital kinds of knowledge that have sadly become scarce. The first is knowledge of the sources, healthfulness, and meaning of our food. The second is knowledge of the planet itself, lost on a post-geographic generation. From Place to Plate is indeed a delicious exploration of the world through food.
(From my review that will actually be printed on the back of this book when it is released in March.)
February 13, 2019
I had high hopes for this book, but it totally fell flat. I thought the geography facts and history "stories" were uninspiring and just plain boring (textbook anyone?). I didn't like the writing style at all. It goes between textbook dry to a kind of informal relating of family stories and thoughts (that just didn't hold my interest). There was quite a bit of history vs. geography. I would have preferred a regional/cultural focus more than history.
The recipes (in some cases) are only loosely tied to geography & culture in my opinion (beer battered onion rings for Bermuda because of Bermuda onions? )... After reading about Marco Polo, the recipe is "Spinach and Vanilla Rice Casserole" plus a story of how rice is a staple in Hawaii and how the author messed it up when trying out the rice cooker her husband gave her. After reading about Marco Polo, I would have hoped for some type of Chinese recipe (?) and the personal story detracted (in my opinion) from the flow and focus of the book.
I would have also liked to see more recipes tied to a regional area (what people really eat in specific countries, etc.). There was some of that (North African Pan Bread), but not as much of what I was looking for. There were some American related recipes (tied to immigrants and such).
The photos in the book are also uninspiring (imo). I don't know if it's just because of the quality of the paper they are printed on or what, but the colors are dull and the pictures look unprofessional (to my eye) - like a non-photographer took them with a digital camera or something with little understanding of lighting and Photoshop.
The concept of this book is terrific. The way it was executed though, just didn't do it for me. Some of the recipes themselves sounded pretty good, but I didn't care for the main text. The best thing in this book for me was that the authors homeschooled their kids (yay!), lol... but the rest of the info and how it was presented was a disappointment.
The recipes (in some cases) are only loosely tied to geography & culture in my opinion (beer battered onion rings for Bermuda because of Bermuda onions? )... After reading about Marco Polo, the recipe is "Spinach and Vanilla Rice Casserole" plus a story of how rice is a staple in Hawaii and how the author messed it up when trying out the rice cooker her husband gave her. After reading about Marco Polo, I would have hoped for some type of Chinese recipe (?) and the personal story detracted (in my opinion) from the flow and focus of the book.
I would have also liked to see more recipes tied to a regional area (what people really eat in specific countries, etc.). There was some of that (North African Pan Bread), but not as much of what I was looking for. There were some American related recipes (tied to immigrants and such).
The photos in the book are also uninspiring (imo). I don't know if it's just because of the quality of the paper they are printed on or what, but the colors are dull and the pictures look unprofessional (to my eye) - like a non-photographer took them with a digital camera or something with little understanding of lighting and Photoshop.
The concept of this book is terrific. The way it was executed though, just didn't do it for me. Some of the recipes themselves sounded pretty good, but I didn't care for the main text. The best thing in this book for me was that the authors homeschooled their kids (yay!), lol... but the rest of the info and how it was presented was a disappointment.
May 6, 2017
I received this as part of the first reads giveaway program. This is a neat book that covers the history and background of food and also has some really good recipes. All in all a nice read which I will be making more recipes from...the mulled wine sounds especially good but I can't find mulling spices this time of year :(
June 21, 2017
An interesting premise--geography and food. One of the authors is a geographer and his daughter, the other author, is a chef.
Each chapter of the book starts with geography and food questions for a keyword (immigrants, sugar, spices, etc.) Then the authors delve into a short history and geography for the topic, including some maps, and finish with recipes.
Each chapter of the book starts with geography and food questions for a keyword (immigrants, sugar, spices, etc.) Then the authors delve into a short history and geography for the topic, including some maps, and finish with recipes.
March 7, 2024
한국어번역본으로 읽었다. 아래 리뷰글처럼 지리학적내용과 관계없는 레시피는 둘째치고 레시피가 끝까지 없거나 리스트에 있는 재료 안 쓰는 경우가 많음. 샌드위치 레시피에 레드소스 레시피가 있는데 샌드위치에 언제 바르라는 언급이 없고 고수라임소스에 찍어먹는 닭날개구이 레시피는 고수라임소스 레시피가 없을 뿐아니라 재워둔 닭을 얼마나 튀기라는건지 얘기가 전혀 없다. 오븐에 구울 경우 튀길 때보다 5-10분 시간 더하라는 것 뿐!
제목을 보며 엄청 기대하면서 읽었는데 허무하다. 짧은 책에 많은 내용을 담다보니 지리학부분도 두서없다는 느낌! 번역이 잘못된건지 뭔가 누락된건지 원서부터 문제인건지 총체적 난국이다.
제목을 보며 엄청 기대하면서 읽었는데 허무하다. 짧은 책에 많은 내용을 담다보니 지리학부분도 두서없다는 느낌! 번역이 잘못된건지 뭔가 누락된건지 원서부터 문제인건지 총체적 난국이다.
December 31, 2017
Written by a geographer and his wife, this book is cultural and historical geography as well in the context of land and sea features. A lot of factoids you probably didn't know - and a characteristic recipe or 2 for each place. I enjoyed a chapter or so each night
April 26, 2018
Lots of insightful information. Basic knowledge that all should know. From the origin of spices to the voyages of Captain Cook.
"Cinnamon is native to Sri Lanka."
"Saffron is the most valuable spice, then it's vanilla, and then what was named 'food of the goods'... Chocolate (aka: Cacao).
"Cinnamon is native to Sri Lanka."
"Saffron is the most valuable spice, then it's vanilla, and then what was named 'food of the goods'... Chocolate (aka: Cacao).
August 29, 2022
The articles on the history and geography of food were fascinating and the recipes sound okay. There were lots of uses for vanilla bean pods so not the most budget friendly but some seem worth a shot.
August 26, 2017
A very strange mix of geography trivia and recipes that was maybe designed to be a textbook?
August 16, 2020
Would have been better as a blog. Edilled out with trivia questions {lots of them wrong or super obscure}, Dad jokes or romanticized family memories. And they put vanilla in every recipe.
Displaying 1 - 13 of 13 reviews