This 4 volume set provides comprehensive coverage of the foods and recipes from 70 representative countries and culture groups worldwide -- from Algeria to Zimbabwe. Entries provide 10-15 recipes for each group and include data on the agriculture and dietary habits of each group as well as an overview of each group's nutrition and health. Arranged alphabetically by country, entries also describe both traditional and modern methods of preparation and cooking foods. For each country/group, the Encyclopedia covers:

Foods for religious and holiday celebrations
Foods of the group
Geographic setting and environment
History and food
Mealtime customs
Politics, economies and nutrition
And more
Value-added features include lists of sources for further study, including cookbooks and internet sources; measurements and conversion charts; cooking techniques and equipment information; and a general recipe index.