World Atlas of Food: A Culinary Journey Across Six Continents
Published: 2015 by MapStudio, Cape Town
Authors: Jenny Morris (recipes) and Marielle Renssen (text)
“World Atlas of Food” succeeds as an ambitious cultural and culinary reference work that goes beyond typical cookbook boundaries. The book captures how “a country’s cuisine is a rich tapestry woven from indigenous ingredients – roots, tubers, wild herbs, berries, and spices – combined with cultural traditions, cooking techniques, and foreign influences.”
The collaboration between Morris’s culinary expertise and Renssen’s travel writing creates a work that functions equally well as an educational resource about global food cultures and as a practical cookbook.
The book represents an impressive undertaking that successfully delivers on its promise of providing “armchair travel into the kitchen of six continents” World Atlas of Food while offering authentic recipes and cultural insights from around the world.
