eating customs

Introduces kids from all backgrounds to Chinese cooking. This introduction highlights the history and dishes that surround the Chinese New Year Holiday.

Peggy, who is known for being a picky eater, decides to become "Peggy the bold eater" after learning a lesson from her pet duckling.

Text and accompanying photographs explore the origins of Indian food, a variety of cooking styles, the spices and curries, festivals, and everyday life through delicious recipes and detailed text.

"Felix brings the same lunch to school every day: sprouts on buttered oat bread. He will also eat pasta with butter. And he loves macaroni and cheese. No need to try anything new. Then, on the night of Fiona's half-birthday celebration, Felix finds himself in a pickle. Will he leave the restaurant hungry, or can Fiona finally persuade him to widen his food horizons?"--Dust jacket.

While her class is studying reptiles, Katie, a vegetarian, refuses to feed worms to Slinky the snake, class 4A's pet, but when the magic wind turns her into Slinky, Katie learns that some animals cannot survive on vegetables alone.

An introduction to contemporary foodstuffs and cooking and eating habits in thirty-six countries, providing an overview of the history, geographic conditions, and ethnic or religious composition of each featured country, a rationale for the types of food eaten, preparation and eating methods, and approximately five recipes; arranged alphabetically from Sri Lanka to Zimbabwe.

An introduction to contemporary foodstuffs and cooking and eating habits in thirty-nine countries, providing an overview of the history, geographic conditions, and ethnic or religious composition of each featured country, a rationale for the types of food eaten, preparation and eating methods, and approximately five recipes; arranged alphabetically from Namibia to Spain.

An introduction to contemporary foodstuffs and cooking and eating habits in forty-two countries, providing an overview of the history, geographic conditions, and ethnic or religious composition of each featured country, a rationale for the types of food eaten, preparation and eating methods, and approximately five recipes; arranged alphabetically from Iraq to Myanmar.

An introduction to contemporary foodstuffs and cooking and eating habits in thirty-eight countries, providing an overview of the history, geographic conditions, and ethnic or religious composition of each featured country, a rationale for the types of food eaten, preparation and eating methods, and approximately five recipes; arranged alphabetically from Costa Rica to Iran.

Presents menus and recipes for each day of the year, from July through December, based on meals from various historical occasions or significant events, with the name, date, and location of each.