Left alone to prepare their family’s prize-winning dumplings for the annual cooking contest, the young Kang boys accidentally invent a new dish, “mian tiao,” or noodles, in a tale that includes a cultural note and a recipe for long life noodles.
Explores what five children living in South Africa, Mexico, Thailand, France, and India eat at mealtime with their families, how their families obtain and prepare food, what kinds of food may be eaten at celebrations, and what their favorite food is. Includes recipes.
Marin loves the sandwiches his parents make for him every day they’re different and more delicious than the last. One morning, someone dares to steal his favorite sandwich: ham-cheddar-kale.
Would you eat a wormy, squirmy mud taco? Marissa loves her big brother, Mario. He always comes up with fun ideas. When playing in their nanas backyard, they decide to make some wormy, squirmy mud tacos. That gives Mario an idea how about some real tacos for lunch. Before long it is off to the store with Nana, but first they must pick up their cousins Rosie and Chico. When Chico starts acting like a hotshot to prove that he is a big kid, can his cousins, with the help of a few mud tacos, show him how to have some real fun?
“The ordinary tortilla was an extraordinary bond between the human and divine. . . . From birthdays to religious ceremonies, the people of Mesoamerica commemorated important events with tortillas. One Maya tribe even buried their dead with tortillas so that the dogs eaten as dinner during life would not bite the deceased in revenge.”–from Tortillas: A Cultural History For centuries tortillas have remained a staple of the Mexican diet, but the rich significance of this unleavened flatbread stretches far beyond food. Today the tortilla crosses cultures and borders as part of an international network of people, customs, and culinary traditions. In this entertaining and informative account Paula E. Morton surveys the history of the tortilla from its roots in ancient Mesoamerica to the cross-cultural global tortilla. Morton tells the story of tortillas and the people who make and eat them–from the Mexican woman rolling the mano over the metate to grind corn, to the enormous wheat tortillas made in northern Mexico, to twenty-first-century elaborations like the stuffed burrito. This study–the first to extensively present the tortilla’s history, symbolism, and impact–shows how the tortilla has changed our understanding of home cooking, industrialized food, healthy cuisine, and the people who live across borders.
Neeraj loves to help out when his mom is making his favorite snack–hot, light, puffy chapati–and today she has given him a bit of dough with which to make all kinds of animal shapes and wonder if they will come to life, in a playful story about imagination.
It is lunchtime but Little Donkey does not want to eat, so Mama shares his food with the ducks in the park.
This book introduces young readers to the English, Spanish, French, and German words for favorite foods, with phonetic pronunciations of all the words
When little Kai Kang cannot get enough to eat, he begins using sticks to grab food too hot for the hands, and soon all of China uses Kai zi, or chopsticks, in a humorous tale of how chopsticks may have been invented.
When a crew of Chinese fishermen forget to bring cooking utensils with them, they find creative ways to make do with what they have and what they can find.