people sharing a meal
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The degree to which we try new things and attempt to teach our kids about expanding their food choices is the degree to which we make acceptance the norm. When we learn that food comes in many forms, we learn a bit more about each other as people.  New foods and new flavors, just like learning new words in a language or new traditions in a culture, can be fun.

picture of a Grater cake, a Jamaican dessertFor that reason, the Nantucket Atheneum is pleased to announce that it has recently added AtoZ World Food to its online reference offerings. This new library resource contains more than 7,000 traditional recipes from 174 countries. It describes thousands of ingredients, and contains many articles about food culture.

International cookbooks are very popular at the library. In the past, we’ve never been able to offer a cookbook that was so broad in scope.  So, we’re very excited to offer this database to our patrons.  AtoZ World Food can be viewed the library’s computers or from anywhere in the world from the library’s eMagazine portal with their library card. “World Food” also enables users to forward recipes to friends by email, print the recipes, or even create their own personal cookbook of favorite recipes.Kulish, a Ukrainian pork porridge in a bowl

AtoZ World Food was designed for students, world travelers, and anyone who wants to learn about world cuisine without having to purchase individual country cookbooks. Our hope is that, our patrons will find the intersection of food and culture intriguing, and that they will appreciate how it can expand our world, one taste at a time.

a quote by Doug Larson, Never doubt the courage of the French. They were the ones who discovered that snails are edible