INTRODUCTION
Why is tbere a handle on my teacup in Tulsa， but not in Tokyo? Why do I eat with a
fork in Paris， but not in Peking? Why is it appropriate to have a biscuit， berries， and
cream at breakfast， while the exact same ingredients reassembled into strawberry short-
cake are unsuitable in the morning? What made a high-fat diet essential for survival in
the past and a killer today? For some reason that I cannot explain， questions like these，
about how and why people eat and drink the way they do， have fascinated me for over
30 years， and I have spent most of those decades researching and reporting on our
consuming passions.
In 1989， I began videotaping a series of fifty-two television programs that take a look
at the history， folklore， food habits， and recipes of various cities around the world. I
wanted to understand why the people in these towns eat the way they do， to discover
some of their best-tasting foods and recipes， and adapt them for use in the average
home kitchen. I also began evaluating the information being presented by scientists on
~ the relationship of food to health and incorporating the most reliable nutritional rec-
ommendations into the specific recipes. This book contains the information presented
jn the first twenty-six episodes of that series， which is called \"Butt Wolf/Eating Well. \"
I have chosen recipes that reflect the cooking of the commt， nities I have studied， hut
I have made a great effort to avoid ingredients that are hard to crone by as well as
techniques that are difficult to perform. I like recipes that are simple， easy， and worth
.the time， effort， and money.
I hope this book gives you as much pleasure in its use as it gave me in its preparation;
~ and if the text leads yon to join me on your local educational television station when it
is broadcasting \"Eating Well\" . . . all the better.
BURT WOLF
NEW YORK CITY MARCH 1992
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