This collection of major meals from a variety of regions in the world emphasizes the interconnectedness of food and music across cultures. Each entry is written by an ethnomusicologist, or someone familiar with the links between food and music in that particular region. Entries follow the same structure as Volume 1: the chapter begins with a food-related proverb particular to that region and then moves into suggestions on arranging the meal, a list of ingredients, the recipe, and a list of further reading and companion listening pieces to complement the meal. A highlight of each entry is a short written segment on the significant links between music and food in the region, with notable examples specific to the area. Covering over four dozen regions, The Ethnomusicologists' Cookbook, Volume 2, will especially appeal to instructors and students in ethnomusicology and related fields such as anthropology, sociology and food studies, but will also find a place on the bookshelf of anyone who enjoys eating and learning about foods from around the world.
