AIB Cooking Book - Klaus Meyer homepage

experimentation taking place in a cultural context.
Globalization appears to bring forth a ‘global
kitchen’ that is characterized by the appreciation
of diversity, co‐existence, rich interfaces, and the
creation of new varieties. This global kitchen
creates many new opportunities, and it seems
never to stand still. Building bridges across culture
has been an inspiration to many of the
contributing cooks, and we hope you will join them
in enjoying their food, and venturing out to create
your own.
About these Recipes
AIB members have been invited to tell us about
their favourite dishes, and share their recipes. We
received recipes from many of the 84 countries
where the AIB has members. We wanted to find
not only technical descriptions of recipes, but how
people in different contexts – and travelling across
contexts – engage with their food. Contributing
authors thus tell what their dish means to them,
and why they like to serve it to their guests. In this
way, the recipes talk about people as well as food,
people with rich experience across varieties of
food cultures.
The recipes are expressions of the rich, diverse,
creative, intellectual, analytical and globalization‐
embracing AIB community. None of the
contributors is a professional chef; in fact most are
business school professors. Most of the recipes are
easy to replicate by academics with basic skills in
cooking. They are presented with a common
structure:
• Abstract: What is special about this dish, and
when does the author like to serve it?
• Theory: What is the author’s approach to
cooking, and why do guests like this dish?
• International Context: What are the
geographic origins of this recipe, and what
traditions does it draw on?
11
US � RoW
1 ounce (oz) = 28 g
1 pound (lb) = 454 g
1 inch = 2.5 cm
RoW � US
100 g (gram) = 3.5 oz
1 kg (kilogram) = 2.2 lbs
10 cm (centimeter) = 3.9 inches
• Ingredients: List of ingredients, including
quantities where appropriate.
• Methodology: A step by step description of
the preparation of the dish.
• Discussion: serving suggestions or variations
of the original dish.
While we have tried to fit all submissions into
this common structure, we allowed much leeway
to let the chefs’ personality shine through. We also
resisted the temptation of standardizing
measurements and ‘cooking language’ as we
expect AIB audience to have the cross‐cultural
competence to interpret and adapt recipes to their
own local context. However, for those not familiar
with US measurement, we include a conversion
table for what the rest of the world (RoW) may
find amusing abbreviations, ‘oz’ and ‘lbs’.
Also remember that spoon‐ and cup‐sizes vary,
not just between countries but also within many
kitchens. As we lack faith in the global
standardization of everything, we recommend
exercises of controlled and locally‐informed
experiments to identify the best local adaptation
strategies for your dinner guests!
We hope this collection will provide AIB
members with enjoyable reading about food
cultures around the world, and offer inspiration for
their own cooking, teaching and research!
Klaus Meyer, Bath, June 2011