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Dumplings: A Global History (Reaktion Books - Edible), by Barbara Gallani
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From gnocchi to pierogi to wonton, the dumpling has become synonymous with comfort food around the world. Whether stuffed or unfilled, steamed or boiled, many countries have their own version of the dish. In this book, Barbara Gallani looks at the differences and similarities between the ways dumplings are prepared in a variety of cultures, addressing the contrast between the dumpling as an everyday meal and as a food for festive occasions.
First examining the etymology of the word and examining just what makes a dumpling a dumpling, Gallani moves on to recount the many ways we have come to love this simple comfort, sometimes even offering up monuments and poetry in its honor. Including traditional recipes for readers to make at home, she shows us what makes the dumpling special in so many ways. A great resource for food and history enthusiasts alike, Dumplings reveals unique insights into this widely consumed and celebrated food.
- Sales Rank: #614616 in Books
- Published on: 2015-05-15
- Original language: English
- Number of items: 1
- Dimensions: 7.75" h x .80" w x 4.75" l, .0 pounds
- Binding: Hardcover
- 128 pages
About the Author
Barbara Gallani is director of food safety and science at the UK Food and Drink Federation. She is a regular contributor to a variety of food publications, including The Grocer, Food Manufacture, and Confectionery Production.
Most helpful customer reviews
3 of 3 people found the following review helpful.
From Mongolian yak meat filling to grandma's apple dumplings, a fast and entertaining book on the dumpling.
By lyndonbrecht
This is a light and fast read, probably wonderful if you are a dumpling fanatic. I'm not but found it an interesting book, particularly the wide variety. Gallani leaves out any dumpling-like food that is baked or fried, perhaps to make the subject manageable in a small format like this series, but I think leaving those out leaves out a side of, what to call it, the dumpling world? out. The book does have wide coverage in that it discusses dumplings from all over the world, including dumplings from Mongolia filled with yak meat. It's best on Italy, Eastern Europe and Jewish cuisine.
The illustrations are wonderful and may make some readers hungry. One embarrassing feature is a two-page map of the Silk Road, the intent being to highlight the connection between China and some dumpling and pasta-like European foods, but it is poorly done, not the quality I expect from this usually impressive series. There are a couple of how-to drawings as well, somewhat better but less professional that I would expect.
There is a chapter on dumplings in film that's entertaining. The last chapter is on how to make dumplings, which may appeal to cooks. That is followed by a glossary and recipes.
2 of 2 people found the following review helpful.
A Fun and Interesting Read
By Karen
After hearing Gallani give a lecture at the Smithsonian in Washington DC, I just had to buy the book. Not only for myself, but as presents for four other people. It's so well researched by her, and makes for fascinating reading. Illustrations are excellent. Not every day one comes across a book on such a topic. Well written and easy reading. Humorous too in parts. A nice addition to my library.
0 of 0 people found the following review helpful.
Not authoritative, Keep your sense of humour intact!!!
By SF Mommy
WHAT???? According to this book, we here in the USA call chinese dumplings "Peking ravs", and Tamales (tamales!!!!!) are a type of dumpling.
As are Bao (buns) which, when it's the size of your hand, it's no longer a dumpling....
African dumplings are confused with breads.
I read it with a sense of humour in mind but honestly they could have done a LOT better job of chronicling the story of dumplings...
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