Gary Fuller earned his PhD in geography at Penn State and taught for thirty-five years at the University of Hawaii. He also taught introductory geography at Penn State and Ohio State. He was named a Teacher of the Year by the National Association for Geographic Education, captained a championship College Bowl team, and was a winning contestant on Jeopardy! For the past twenty-five years, he has lectured on geographic and population topics aboard cruise ships. T. M. Reddekopp is the owner and chef of the Hawaiian Vanilla Company. She has been immersed in the art of food and hospitality for over twenty-five years, hosting and serving more than 15,000 visitors a year, deftly incorporating vanilla into just about everything she makes. Choosing a lifestyle well off the beaten path, Tracy has clientele from all over the world seeking out her culinary creations, with many returning year after year in a pilgrimage for her sweet bread pudding with vanilla browned-butter bourbon sauce.

• Acknowledgments Dr. G’s Preface Chef Tracy’s Preface 1 The Search for Spices Old World Meets New World Spiced Wine Malabar Pepper Gougères 2 Marco Polo Travels East Spinach and Vanilla Rice Casserole 3 A Plant Is Domesticated in Bolivia Pommes Frites with Garlic and Vanilla Aioli Colcannon 4 Sugar Vanilla CaramelRustic Apple Tart 5 CacaoGrammy’s Cocoa Cake—The Next Generation with Vanilla Bean Buttercream Frosting and Bittersweet Chocolate Drizzle6 Plain VanillaVanilla Extract Frozen Vanilla Custard Vanilla Bean Flan7 The French in America Beignets and Spiced-Chicory-Chocolate Dipping Sauce8 The Russians Come to America Russian Borscht 9 Jews in America Challah 10 Immigrants, Part I Mom’s Sauerkraut and Apples 11 Immigrants, Part IICannoli Bites with Dark Chocolate The Godfather Cocktail12 North Atlantic Islands Beer-Battered Onion Rings13 South Atlantic IslandsRogue Pirate Picnic Sandwich14 World Hot Spots Sweet Pepper and Onion Jam Christmas Eve Wings with Cilantro-Lime Dipping Sauce 15 Religious Movements Dad’s Thanksgiving Stuffing Amish Chicken16 South of the Border Crab Enchilada Bake with Red and White Sauces17 The Land Down Under US Arroz con Pollo 18 ExtinctionsTatonka Tourtiere Bacalao 19 Gold Rushes Rachel’s Cinnamon Twists 20 Rivers and Civilizations North African Pan-Fried Bread21 Things Change Meatloaf, Mashies, and Pea Salad22 Southern Latitudes Not-so-Trite Shrimp on the Barbie 23 Settlement of the Pacific: The Final Frontier Pineapple-Papaya Salsa 24 The Dairy Belt Vanilla Ricotta Cheese 25 What’s in a Name?Three Sisters’ Pudding 26 My Early Geographic Education and First MigrationStovetop “Baked” Beans Index

This collection of recipes simmers alongside lessons in geography and history. From discussions on global impacts of specific ingredients, such as the introduction of the potato into Bolivia, to the social influences of ingredients like that of dairy, Fuller and Reddekopp put an interesting personal slant to each chapter. Recipes are bolstered with the history of the highlighted element of each featured recipe, along with learning questions at the beginning of each chapter as well as being put into a personal context. The authors both include intimate stories to bolster the well-researched histories and tried recipes with a unique slant. . . . This is an enjoyable read that features a number of intriguing recipes that have been crafted for the home cook.

Gary Fuller earned his PhD in geography at Penn State and taught for thirty-five years at the University of Hawaii. He also taught introductory geography at Penn State and Ohio State. He was named a Teacher of the Year by the National Association for Geographic Education, captained a championship College Bowl team, and was a winning contestant on Jeopardy! For the past twenty-five years, he has lectured on geographic and population topics aboard cruise ships. T. M. Reddekopp is the owner and chef of the Hawaiian Vanilla Company. She has been immersed in the art of food and hospitality for over twenty-five years, hosting and serving more than 15,000 visitors a year, deftly incorporating vanilla into just about everything she makes. Choosing a lifestyle well off the beaten path, Tracy has clientele from all over the world seeking out her culinary creations, with many returning year after year in a pilgrimage for her sweet bread pudding with vanilla browned-butter bourbon sauce.

• Acknowledgments Dr. G’s Preface Chef Tracy’s Preface 1 The Search for Spices Old World Meets New World Spiced Wine Malabar Pepper Gougères 2 Marco Polo Travels East Spinach and Vanilla Rice Casserole 3 A Plant Is Domesticated in Bolivia Pommes Frites with Garlic and Vanilla Aioli Colcannon 4 Sugar Vanilla CaramelRustic Apple Tart 5 CacaoGrammy’s Cocoa Cake—The Next Generation with Vanilla Bean Buttercream Frosting and Bittersweet Chocolate Drizzle6 Plain VanillaVanilla Extract Frozen Vanilla Custard Vanilla Bean Flan7 The French in America Beignets and Spiced-Chicory-Chocolate Dipping Sauce8 The Russians Come to America Russian Borscht 9 Jews in America Challah 10 Immigrants, Part I Mom’s Sauerkraut and Apples 11 Immigrants, Part IICannoli Bites with Dark Chocolate The Godfather Cocktail12 North Atlantic Islands Beer-Battered Onion Rings13 South Atlantic IslandsRogue Pirate Picnic Sandwich14 World Hot Spots Sweet Pepper and Onion Jam Christmas Eve Wings with Cilantro-Lime Dipping Sauce 15 Religious Movements Dad’s Thanksgiving Stuffing Amish Chicken16 South of the Border Crab Enchilada Bake with Red and White Sauces17 The Land Down Under US Arroz con Pollo 18 ExtinctionsTatonka Tourtiere Bacalao 19 Gold Rushes Rachel’s Cinnamon Twists 20 Rivers and Civilizations North African Pan-Fried Bread21 Things Change Meatloaf, Mashies, and Pea Salad22 Southern Latitudes Not-so-Trite Shrimp on the Barbie 23 Settlement of the Pacific: The Final Frontier Pineapple-Papaya Salsa 24 The Dairy Belt Vanilla Ricotta Cheese 25 What’s in a Name?Three Sisters’ Pudding 26 My Early Geographic Education and First MigrationStovetop “Baked” Beans Index

This collection of recipes simmers alongside lessons in geography and history. From discussions on global impacts of specific ingredients, such as the introduction of the potato into Bolivia, to the social influences of ingredients like that of dairy, Fuller and Reddekopp put an interesting personal slant to each chapter. Recipes are bolstered with the history of the highlighted element of each featured recipe, along with learning questions at the beginning of each chapter as well as being put into a personal context. The authors both include intimate stories to bolster the well-researched histories and tried recipes with a unique slant. . . . This is an enjoyable read that features a number of intriguing recipes that have been crafted for the home cook.

Gary Fuller earned his PhD in geography at Penn State and taught for thirty-five years at the University of Hawaii. He also taught introductory geography at Penn State and Ohio State. He was named a Teacher of the Year by the National Association for Geographic Education, captained a championship College Bowl team, and was a winning contestant on Jeopardy! For the past twenty-five years, he has lectured on geographic and population topics aboard cruise ships. T. M. Reddekopp is the owner and chef of the Hawaiian Vanilla Company. She has been immersed in the art of food and hospitality for over twenty-five years, hosting and serving more than 15,000 visitors a year, deftly incorporating vanilla into just about everything she makes. Choosing a lifestyle well off the beaten path, Tracy has clientele from all over the world seeking out her culinary creations, with many returning year after year in a pilgrimage for her sweet bread pudding with vanilla browned-butter bourbon sauce.

• Acknowledgments Dr. G’s Preface Chef Tracy’s Preface 1 The Search for Spices Old World Meets New World Spiced Wine Malabar Pepper Gougères 2 Marco Polo Travels East Spinach and Vanilla Rice Casserole 3 A Plant Is Domesticated in Bolivia Pommes Frites with Garlic and Vanilla Aioli Colcannon 4 Sugar Vanilla CaramelRustic Apple Tart 5 CacaoGrammy’s Cocoa Cake—The Next Generation with Vanilla Bean Buttercream Frosting and Bittersweet Chocolate Drizzle6 Plain VanillaVanilla Extract Frozen Vanilla Custard Vanilla Bean Flan7 The French in America Beignets and Spiced-Chicory-Chocolate Dipping Sauce8 The Russians Come to America Russian Borscht 9 Jews in America Challah 10 Immigrants, Part I Mom’s Sauerkraut and Apples 11 Immigrants, Part IICannoli Bites with Dark Chocolate The Godfather Cocktail12 North Atlantic Islands Beer-Battered Onion Rings13 South Atlantic IslandsRogue Pirate Picnic Sandwich14 World Hot Spots Sweet Pepper and Onion Jam Christmas Eve Wings with Cilantro-Lime Dipping Sauce 15 Religious Movements Dad’s Thanksgiving Stuffing Amish Chicken16 South of the Border Crab Enchilada Bake with Red and White Sauces17 The Land Down Under US Arroz con Pollo 18 ExtinctionsTatonka Tourtiere Bacalao 19 Gold Rushes Rachel’s Cinnamon Twists 20 Rivers and Civilizations North African Pan-Fried Bread21 Things Change Meatloaf, Mashies, and Pea Salad22 Southern Latitudes Not-so-Trite Shrimp on the Barbie 23 Settlement of the Pacific: The Final Frontier Pineapple-Papaya Salsa 24 The Dairy Belt Vanilla Ricotta Cheese 25 What’s in a Name?Three Sisters’ Pudding 26 My Early Geographic Education and First MigrationStovetop “Baked” Beans Index

This collection of recipes simmers alongside lessons in geography and history. From discussions on global impacts of specific ingredients, such as the introduction of the potato into Bolivia, to the social influences of ingredients like that of dairy, Fuller and Reddekopp put an interesting personal slant to each chapter. Recipes are bolstered with the history of the highlighted element of each featured recipe, along with learning questions at the beginning of each chapter as well as being put into a personal context. The authors both include intimate stories to bolster the well-researched histories and tried recipes with a unique slant. . . . This is an enjoyable read that features a number of intriguing recipes that have been crafted for the home cook.