Why polenta but not corn on the cob?
I’ve read several of the books above and wish I could recommend more. Unfortunately, the only thing that comes to mind is the series of “Culinaria” books which go into great depth about the cuisine of different countries. The Hungary one is fantastic, and I have another one about Russia / Ukraine and some nearby areas which is nearly its equal. Some of these books I’ve never seen in America (such as the Hungary one), but others I’ve picked up in Borders for about $6 (they’re normally four to five times as much – look for them in the “discount” area) – this includes the Russian, German and Italian editions. The really tell the back story of different raw foods common to each country. The Hungarian one has a lot of information about the spice paprika, which is intensely identified with the Hungarian people, despite its recent arrival from the New World. (Even Wikipedia has some interesting info about it.) As a side note: why polenta but not corn on the cob? I’ve wondered that too about m
