An international phenomenon, this gorgeous hardback guides young readers and adults on an illustrated voyage into the foods and ingredients of the six continents with New Zealand, Australia and Fiji here representing Oceania. Food Atlas has sold over 150,000 copies worldwide and Oratia is proud to bring an English edition Down Under in time for Christmas.

Across the world, each established cuisine has an underlying backbone. Vietnamese food without fish sauce? Israeli cuisine without tehina? No chance. And yet so many dishes and ingredients cross borders. Food connects us, teaches us and defines us. It allows us to encounter new people and tell new stories. The Atlas Cookbook explores twenty countries across four regions, with recipes that celebrate each location but embrace seasonal local ingredients. This is easy, vibrant food that reminds us of all that we have in common.

Cover -- Title page -- Contents -- Foreword -- Introduction -- PART 1: Contemporary Challenges -- PART 2: Farming -- PART 3: Trade -- PART 4: Processing, Retailing -- PART 5: Data Tables -- Sources -- Index

What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, now with a new introduction contextualizing the atlas for 2013 and beyond. By providing an up-to-date and visually appealing understanding of important issues around global food and agriculture, The Atlas of Food maps out broad areas of investigation—contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade—to offer a concise overview of today's food and farming concerns. Buttressed by engaging prose and vivid graphics, Erik Millstone and Tim Lang convincingly argue that human progress depends on resolving global inequality and creating a more sustainable food production system.

This extensively color-illustrated atlas serves as a comprehensive guide not only to persons actively involved in food quality control but also to students and trainees, as well as to nontechnical food in-dustry personnel who wish to enhance their product knowledge. Each chapter is devoted to a commodity group (e.g., fresh meats) with two non-commodity chapters concerned with precepts of food quality control and foreign bodies and infestations. Those foods similar in nature and which could be placed in more than one chapter are cross-referenced. Extensively Illustrated Illustrations were selected based on those quality defects most commonly encountered at retail or final inspection level, together with less common defects which illustrate a point of particular signif-icance. Rare cases of actual spoilage or visible quality dete-rioration of some shelf-stable products are provided to serve as a reference point. Particular attention in this respect is paid to "exotic" imported goods such as Oriental fermented products, the nature of which may be unfamiliar to many persons involved in food inspection. Covers Technical Aspects of Quality Control The atlas is primarily concerned with the technical aspects of qual-ity control. The visual faults illustrated are related to the manufac-turing technology involved, where possible, in order to identify their cause. In addition, examples of laboratory tests which may be of value in confirming visual diagnoses are included. Food poisoning agents (microbial or chemical in nature) which cannot usually be de-tected by visual examination and specific problems of a public health nature are also discussed.

The world can be seen from many different viewpoints, but one of the most interesting is certainly food. Don't we always say, "we are what we eat"? Therefore, a particular food will reflect the culture, the tradition and the relation to nature of the people who created it. This book travels the countries of the world to tell the secrets of the typical dishes. The reader will discover that the tapas, the typical finger food of Spain is called that because they were used to plug a glass of wine (tapar in Spanish), or that the first pizza was given the name of the Italian Queen Margherita. The drawings of the dishes on the maps take the reader on a journey through the flavours of the world, enriching their understanding of traditions and, why not, stirring the appetite. AGES: 8 and up