1st Edition
The Ethnomusicologists' Cookbook Complete Meals from Around the World
Biography
Sean Williams is a Professor of Ethnomusicology at Evergreen State College, Olympia, Washington. She is the author of several books, including The Sound of the Ancestral Ship: Highland Music of West Java, and coeditor with Terry Williams of volume IV of the Garland Encyclopedia of World Music: Southeast Asia.
"The most important thing to remember about The Ethnomusicologists' Cookbook is that you must under no circumstances read it while hungry ... In its practical and idealogical approach, the book stays true to an idea that is arguably more vital and obvious in cultures other than our own: both meals and music are a social affair that binds families, friends and nations together." --The Vancouver Voice
"I recommend this book warmly to delight body and mind and all the senses."--Ni Wayan Murni, Hello Magazine, Bali
"The Ethnomusicologists' Cookbook might have started out as an academic endeavor, but it is a lively book, filled with suggestions for delicious recipes and good music. You can expand your global awareness while trying out dozens of different ways to have a good time. I heartily recommend it!"--Barbara Lloyd McMichael, The Olympian
"This one is for the more adventurous cooks and dinner hosts who are looking for something far beyond the usual fare. Make your next gathering a trip to another part of the world."--Mish Mash Music Reviews
"To savor better its fascinating essays on culinary rituals across the gtlobe, this cookbook is one to pore over in the living room instead of the kitchen. Recipes are attached, but are not the primary pleasure; instead, it is learning about the ceremonial drinking songs of Namibia, or the meals that celebrate the return of the swallows in Korea. However, the recipes serve as worthy accompaniments to the accomplished essays: Dates Stuffed with Almond Paste, from Judeo-Spanish Morocco, are sweetly,irresistible, and Bolivia's addictive Avocado with Uncooked Salsa begs to be downed with a bucketful of chips." --Publishers Weekly
"This is a book that should make your kitchen sing." --Gastronomica: The Journal of Food and Culture
