For young people beginning to take an interest in cooking, Canadian food writer Elton offers an overview of the world of food, a context for kids’ adventures in the kitchen.
“So why do we taste different flavors?” “Why are Mexican foods spicier than French foods?” “What is a healthy diet?” These and many other questions are answered in a lively, colorful and matter-of-fact introduction to the culture of food. Topics include the science behind cooking and eating, the global need for sustainable farming, and the day-to-day needs of shopping, stocking a pantry and cooking. Some statements are obvious—we can’t live without food, knives can cut you, clean the dishes and pots after the meal—but what will make the volume of interest to young readers are the eye-catching art and the many fascinating tidbits of information. Cats can’t taste sweet things; a clothespin on the nose not only prevents the smelling of food, but tasting; in 1491, nobody in Europe knew what a tomato was. Three useful appendices offer basic recipes, an approach to pairing foods, a guide to doing measurements and conversions, and a brief but well-selected list of excellent cookbooks.
A lively and informative introduction to food, great for browsing while avoiding shopping or dreaming up the next meal. (index) (Nonfiction. 10-14)