Eating the World Foods of the United Nations Eve Jochnowitz Oxford Symposium on Food and Cookery 1996 Food and Travel Travel and travellers are never without some kind controversy, or at least ambivalence. All of us who live with a love of food seek in travel the unfamiliar flavors we crave, but none of us wants to be seen as a tourist. Many social critics draw a line between respectable travel and despicable tourism, determined by the traveller's willingness to encounter strange foods. Paul Fussell attacks as a "tourist of the grossest kind" a traveller who wrote a letter to the editor of the New York Times Travel section asking for advice on how to avoid Chinese food while in Hong Kong (1988, 31). One tourist site whose unusual relationship to its visitors makes it an interesting case study is the headquarters of the United Nations in New York City. Visitors to the United Nations headquarters come both to a real destination and a virtual place. The United Nations frames itself for visitors as a meta-nation, a country with a flag, national colors, a post office which prints valid stamps and issues postmarks, a national holiday and even an anthem with words by W. H. Auden. The United Nations, in its tours, tourist literature and iconography, presents itself as a sovereign country whose borders lie next to no one's, but rather, above them. In this paper I will not be discussing the United Nations' work as an official International body, but rather The UN headquarters in New York City as a destination site for travellers and the virtual travel promoted in various cookbooks of the United Nations. If the United Nations is an independent country, who are the natives? Both tourists and tour guides inhabit the international territory of the UN's public areas. The women who work as guides are all young and gorgeous, and dressed to the nines in identical costumes. (For more on the touristic use of uniformed lovelies, see Barbara Haber's excellent piece in this volume.) If these are the citizens of the UN, then the UN is a bit like an all-female planet from the Star Trek series. The guide- tourist interaction is an inversion of the usual relationship between a tourist and host, where the tourist is a stranger and the host a native. Three quarters of the visitors to the United Nations headquarters are Americans, and almost all the guides are from overseas, making the tourists natives and the guides strangers (Tatomirovic 1985). The tour guides embody the supposed impartiality and objectivity of the United Nations, its multi-ethnicity and also its blandness and tidiness. Non-compliant tourists may attempt to get the guides to break character and express their own opinions . The guides, the pamphlets, the video tour, the restaurants, the gift shops, the new on-line tour on the world wide web and all parts of the UN that are extended to tourists strive above all to avoid controversy, an admittedly daunting task. Visitors to the UN are pacified with the assurance that seeing is believing and believing is acting. Stickers on sale in the bookstore bear such goofy new-age slogans as "Another family for peace" and "Visualize world peace". Just visualize peace and you've done your bit. "Do you want to join the UN?" shouts a large display on the tour route, "you already have!" You are taken care of at the UN, whether you like it or not. Cuisines of the United Nations There are many ways to eat the world to eat the world. The cuisines of mysterious distant lands are represented in their cookbooks, in the work of their famous chefs at their best restaurants, at the kiosks and coffee shops on the streets and in the homes of the locals, where home cooking, always an important element of national identity, is performed. The United Nations purports to provide the traveller with all possible touristic dining experiences, and he need never leave New York. It is in the delegates dining room that the United Nations gets its best opportunity to present its own specific culture through its cuisine, and the culture presented is consistent with the rest of the UN experience. Although the dining room is supposed to represent all member countries, the cuisines that dominate are French, Italian, Chinese and Indian, in other words, New York mainstream cooking. The delegates' dining room emphasizes prestige and elegance. The food is plentiful and very pretty, but not especially impressive. The clearest sign that one is in contact with an alien culture is that smoking is permitted in all areas at all times. Norman Manjaka, the flamboyant maitre'd, unconsciously continues the standard United Nations story when he says: "I feed all these important people and they go away happy, but what really keeps me interested is that when you come to the United Nations, it is as though you are coming to another country, a country made up of every other country in the world. Nothing could be more interesting than that" (De Silva, 1992). The Pale blue and white ubiquitous in all other parts of the United Nations headquarters are nowhere to be seen in the restaurant area, where reds and golds gleam. The delegates dining area has none of the oppressive tackiness that pervades the UN's other public areas. With views north and east, the dining room is filled with light on sunny days. Diners can order from an a la carte menu, but almost everyone chooses to select food from the international buffet, which runs half the length of the dining room. With respect for the myriad diet restrictions of dozens of religions, there are always plenty of vegetables. In the early part of lunch service, the crowd is almost all female, but as the afternoon progresses, more men arrive. One afternoon a retired couple from Arizona was enjoying lunch at the next table after their tour. They had had a wonderful morning and wanted to end it with lunch for "A complete UN experience". A woman who works in the secretariat told me "The delegates and staff like to have a place where they can impress their friends. And enemies." The lunch buffet is served every day, and special promotional events, the most recent of which was co-sponsored by Air France, are staged occasionally, but what Norman Manjaka really lives for are the special events in the evenings, the receptions and national holidays (There is one for each country,) when he can wear his tail coat and white gloves, and stand with a microphone at the entrance of the hall, where the flag of the honored country hangs beside the UN flag, and announce the distinguished guests as the crowd gazes on. Norman is proud to hold "The second most powerful office at the United Nations" and perform the protocols of an august institution. Visitors who don't want to spend the time or money in the delegate's dining room can grab lunch at the coffee shop, which is located in the basement, adjacent to the bookstore and gift shops. It is truly astonishing that such an awful and uncomfortable place can exist in New York, but of course, it is not in New York. The seating area is wide windowless and shallow and the decorations--a showcase full of kitchen equipment bearing the United Nations logo--make the space even more depressing. No pretence is made to international cuisine here, unless you count the fact that eggplant parmigian is always served with a side order of french fries. For travellers who want to eat the world without leaving even their homes, there are the international cookbooks published by the United Nations. The Association for the United Nations did not choose to consult chefs, or cooks, or restaurateurs or even nutritionists or home economists from member nations to gather international recipes. Instead, they consulted individual women, most of them wives of delegates or United Nations staff, to come up with recipes they felt were representative of their home countries, making the United Nations cookbook a sort of an international church supper cookbook. Each United Nations cookbook is very much a document of its time and the image the United Nations was seeking to put forward. The United Nations was actually in the cookbook business a year before the UN charter was ratified. In 1944 the Committee of United Nations published a book of wartime recipes. The book contains five brief introductions about the importance of food and peace written by Roosevelt, Churchill, De Gaulle, Chiang Kai Shek, and Stalin. Stalin's introduction urges workers on collective farms to produce more. Wartime recipes from Her Excellency, The Marchioness of Linlithgow, Vicereine of India, and Baroness G H. H. van Boelz Laer of The Netherlands serve to show that all kinds of women deal with the troubles of wartime cooking. The sober dedicatory note underlines the seriousness of this cookbook as a wartime effort. We dedicate this book to those women throughout the United Nations- -particularly in the invaded countries--who strive with ingenuity and fortitude, in the face of severe food shortages, to sustain their families. (American Women's Voluntary Services 1944, n. p.) The first United Nations cookbook, published by the American Home Economics Association in 1951, is titled The World's favorite recipes and has an introduction by Eleanor Roosevelt. It is a modest four inch high pamphlet with red stripes and a tiny United Nations logo in one corner. Eleanor Roosevelt's introduction brings up the issues of shared food and world-wide brotherhood, but emphasizes the observance of United Nations day as being the primary mission of the cookbook. In the introduction she writes: I hope many housewives throughout the nation will own one of these cookbooks before the next United Nations Day and will try to have at least one meal with recipes from different countries of the world. (AHEA 1951) Mrs. Roosevelt is using locutions associated with the World War II era, which is hardly over, when she exhorts every American wife to do her bit for the greater good, even if she is just cooking a special dinner. Particularly evocative are the words 'at least one meal.' How could any housewife do less? By 1956, the cookbook has been revised and expanded to nearly twice its original size. Favorite recipes of the United Nations is a spiral bound standard paperback with "170 authentic dishes from all countries from all countries of the United Nations." The cover shows a place setting made up of a fork, spoon and knife, with the northern projection of the globe from the United Nations logo as the plate, and thus introduces the theme of eating the world. The long introduction, which is unfortunately anonymous, emphatically makes the point that the cookbook is an instrument for the furtherance of world peace: If we are increasingly aware of these fundamental elements common in the life of all of us, everywhere, basic similarities and needs can unite human beings around the world more than differences divide them. Food, clothing, shelter and mental and spiritual development are surely basic needs, and all humanity, in different ways, seeks to fulfil them. Knowledge of one anther's way of life, and pleasure derived from that knowledge, unencumbered by political difficulties or by the pressure of ominous problems, will help to contribute to that awareness, which precedes mutual friendship and respect. . . . Thus, there will be a steady and accumulating deposit of that awareness of one another's ways, at once basic and pleasant, which the world surely needs. (AHEA: 1956) This introduction takes as given that the modest little housewifely recipes contained within are an accurate indicator of the ways of life of the peoples of the world, and that they wield immense power. The inclusion of "mental and spiritual development" along with food, clothing and shelter shows the enormous shift in consciousness between the World War II era and the prosperous fifties. On the other hand, the disturbing reference to "ominous problems" indicates that although the first hump of the cold war has passed, the terror of nuclear destruction is still a very solid presence in the lives of the book's intended audience. The 1959 edition of the cookbook is an expanded version of the 1956 edition, but the introduction by Olga P. Brucher recalls Eleanor Roosevelt's concerns, or at least, one of them: Designed for year round use, we hope [sic] that the book will be widely used, particularly on United Nations Day, October 24, when a growing tradition of a United Nations Day family meal in the home will again [!!] be observed across the country. Eating internationally in the home on that occasion was initiated in 1958 by President and Mrs. Eisenhower at the White House with a menu prepared by Mrs. Eisenhower herself. (AHEA: 1959) United Nations Day is back, as well as an emphasis on housewifery--even Mrs. Eisenhower is not above preparing an international meal for her family to honor the United Nations. In 1964 the editorship of the cookbook passed from the AHEA to Barbara Kraus. With a new title, The cookbook of the United Nations, a completely new set of recipes, and a new more attractive cover that features a drawing of a copper pot full of colorful vegetables surrounded by tiny line drawings of familiar national symbols: A windmill, the Sphinx, the Arch of Triumph, a kangaroo, the Empire State Building, the Roman Coliseum. The cookbook has a new respectability. Still the same are the modest spiral binding and the peculiar insistence on the "growing trend" of the observance of United Nations Day: The cookbook of the United Nations provides both information and inspiration for those planning international menus for United Nations Day, October 24, a growing trend here and abroad (Kraus 1964). In the slightly more sophisticated recipes of this volume, we can hear the first rumblings of the gourmet movement of the sixties. Cooking itself has a new respectability, and this respectability is reflected in an explosion of the cooking media if not of actual cooking. In 1962 Marlene Dietrich writes: Judging by the vast amount of cookbooks printed and sold in the United States one would think the American woman a fanatical cook. She isn't (Dietrich 1962, 46). The 1970 edition of the United Nations cookbook is the largest, incorporating most of the recipes from 1964 and reviving most of those from the previous editions. It is also the first published not by the United States Association for the United Nations, but by Simon and Schuster, in a hardcover, with flags of member nations in the shapes of dishes on the white cover. In the introduction to this edition, Barbara Kraus writes: Since ancient times, sharing a meal has been a traditional and happy way of sharing friendship. The United Nations is founded on the principles of sharing and of coming together for the purposes of improving human understanding (Kraus 1970). The United States is at war again in 1970, and peace and human understanding re-emerge as the goals of the United Nations and its cookbook. There is also a British edition of this final United Nations cookbook which omits the introduction. Of all the United Nations cookbooks, the 1970 edition appeals most overtly to tourism, including in the section for each country a short upbeat paragraph about that country's peoples and attractions. To get a clear view of the evolution of the cookbook, follow the two test cases of Israel and Iraq through all five editions. Even these two very controversial countries are handled without any reference to any kind of unpleasantness. Iraq Israel 1951 1951 Dolmas (Meat and vegetable rolls) Fish soup (court bouillon) 1956 1956 Dolmas Kishium (squash with tomatoes) Cheese steaks (fritters) Nezid adashim (lentil casserole) 1959 1959 Same as 1956 Same as 1956 1964 1964 kubba shalgum (Turnip soup Chocolate date nut pie with meat balls) Boureka (Meat squares) Orange peel confection 1970 1970 Kubba shalgum Boureka Dolmas Levivot Gevina (cheese "Steaks") Bulgur with eggplant Nezio [misprint] adashim Chocolate date nut pie Iraq is based at the site of Israel today is a country of ancient Mesopotamia, the area contrasts, the new side by of the oldest known civilization, side with historical evidence which flourished from 3000 BC. of past centuries. Verdant from 3000 BC. From this rich farms and orchards thrive where historical past, there remain there was once swamps and excavations, mosques, tombs, deserts. New types of villages ruins, the famous hanging have been settled, especially gardens and more, to make this the famous kibbutzim, where the historic land a great tourist community owns the land and and archaeological mecca. Most equipment. Modern factories Iraqis are Arab, mainly have risen and beautiful employed with oil, with which museums, the Israel Iraq is richly endowed. philharmonic, national opera and Iraq was admitted to the United National opera and Habima Nations on December 21 theatre provide cultural 1945. background. Vegetable and dairy foods are most popular with the Israelis. Israel became a member of the United Nations on May 11, 1949. The promotional paragraphs in the 1970 edition, which must certainly have been selected by the countries themselves, are very interesting choices indeed. The paragraph from Iraq, reduced to a one-line slogan, would read "Come to Iraq and see the past!" The paragraph form Israel, similarly reduced, would run "Come to Israel and see the future." While both appeals are equally compelling, there is a tremendous consciousness gap between where Israelis and Iraqis locate their national pride and how they choose to produce their countries as tourist attractions. While the promotional paragraph on Israel emphasizes modernity and the future, the inclusion of Nezid Adashim (Lentil Pottage) in the delegation of Israeli recipes to the United Nations cookbooks beginning in 1956 is an interesting reference to Israel's past. Nezid Adashim is the name of the pottage Jacob prepared for Esau (Genesis 25:29). Slipping nezid adasihm into the United Nations Cookbook is a very political (albeit subtle) assertion that the modern state of Israel is a continuation of the ancient presence of the Hebrews in the Middle East. The recipe for nezid adashim, however, is a modern one. The patriarch Jacob would have had to redden his pottage with something other than tomatoes (See recipes). In 1977, the United Nations Women's Guild picks up where the UN proper left off and publishes its own compilation of recipes by the wives of UN personnel. After all the evolution the UN cookbook has undergone, the UNWG starts completely from scratch with some truly awful recipes and a very shoddy hand-typed production. The United States is represented by "Meat and Corn Casserole" which calls for "2 cups cubed cooked pork, beef, or chicken." There are no recipes from Iraq, and Israel is represented by Hamentaschen and Gefilte Fish. There is a bit of a hodge podge of countries in this seat-of-the-pants production, and along with member nations, there are entries from "Middle East," "Mediterranean" and "South Sea Islands". Antigua is represented by "Toad in the Hole," and France by "Brandy Alexander Pie," made with graham crackers and gelatin. Mrs. Kurt. Waldheim contributed the recipe for Sacher Torte, the recipe which introduces the volume. In 1992, The Women's Guild issued a professionally printed version of this cookbook was issued, with a scenic view of the United Nations headquarters on the cover and the first recipe, for Khoshari (lentils and rice), is from Mrs. Boutros Boutros Ghali. Even in 1992, the United Nations Women's Guild puts the wives of its officers to use in the vestigial function of first-ladyship. A peculiar private contribution to the United Nations cookery book series came about in the 1981, when the governor of Tennesee invited all the ambassadors to the United Nations and their families to visit the future World's Fair site in Knoxville, Tennesee. This visit was the occasion for Phila Hach's United Nations Cookbook. While the United Nations permitted the cookbook author and television personality Phila Hach to use the UN name and logo for her book, it is not an official United Nations publication. Finally, there are the UNICEF cookbooks for children, and it is in these books that the UN finally succeeds, for better or worse, in presenting, through food, its chosen image as a sacred site. These gorgeously produced and colored books are unsigned and undated. Each recipe is illustrated by a picture of a little boy and a little girl with big round heads and tiny ears and noses wearing the traditional attire of their nations and appropriately colored (more or less) preparing the recipe. It is United Nations iconography cut completely loose. The second volume of the UNICEF cookbook is the same but even more so. The kids' heads are bigger and rounder; their ears and noses are tinier. Neither cookbook has a recipe from Israel or Iraq, but both have sections about the rights of children, the importance of good nutrition, and most of all, the vital role played in securing these by the United Nations. In much of its promotional literature, the United Nations uses children, and particularly third world children as a soft sell. The UN's web page explains the 80% of the UN's work is devoted to saving children from starvation and disease. Their parents must also need the same kind of help, but this is not emphasized in UN literature. In the production of these charity cookbooks, as on the site of the United Nations itself, the UN performs the benevolence of its protection, both of real children, and the child- countries of the third world. Recipes Victory Whipped Cream The wartime ban on heavy cream doesn't necessarily mean that whipped cream for dessert is out for the duration. The formula calls for one cup chilled cream, one level teaspoonful of vegetable gum, two tablespoons of sugar, and a few drops of vanilla. Mix the sugar and gum until free from lumps; then slowly add the mixture to the chilled cream while stirring, and whip immediately. The cream should whip satisfactorily in two or three minutes. From United Nations recipes for wartime rations . Cauliflower with Curry Sauce Boil one or two compact cauliflowers carefully so that they are tender and unbroken. Drain thoroughly on hot cloth. Place them upright in a gratin dish containing some warm butter and pour a rich curry sauce over them sufficiently thick to mask them, and over the sauce scatter the sieved yolks of two hard boiled eggs. Cut three or four good size tomatoes into moderately thick slices and cook in butter until tender. Arrange these neatly around the cauliflower and scatter some finely chopped parsley over them, and beyond the tomatoes put a line of croutons fried to a golden brown. Serve very hot. Recipe from Her Excellency, The Marchioness of Linlithgow, Vicereine of India, President of the women's voluntary service in India, for the AWVS, Washington Unit, United Nations cookbook. From United Nations Recipes for wartime rations. Paludeh Seeb (Apple Delight Dessert) Iran 4 medium apples 2 tablespoons lemon juice 4 to 6 tablespoons powdered sugar 2 teaspoons rosewater 4 ice cubes Pare and grate apples. Sprinkle each apple immediately with lemon juice after grating to prevent apples from darkening (Slight darkening is not objectionable). Add sugar and rosewater. Stir lightly. Add ice cubes, which serve to chill and dilute the mixture. The finished product is " delicate and rewarding." Serve in dessert dishes. Yield: 4 servings. From a private collection From The World's favorite recipes 1951 Umintas (Baked Corn) Bolivia 5 ears fresh corn, or 2 cups corn kernels 2 eggs 1 tablespoon fat 1/8 teaspoon chili powder 1/8 teaspoon anise seed (optional) 1 teaspoon flour 1/4 pound swiss or goat's milk cheese Scrape kernels from uncooked corn. Beat eggs and combine with corn. Heat fat, add chili powder, anise seed and flour and cook for one minute. Combine with corn and egg mixture. Pour half of mixture into well oiled 1-quart casserole. Cover with thin slices of cheese. Cover with remaining corn mixture. Bake in moderate oven (350 F) for 1 hour. Yield: 4 servings From Favorite recipes from the United Nations 1956. Perlau Rice (Chicken and Rice) Liberia 1 chicken (3 1/2 to 4 pounds) 1 tablespoon salt 2 to 3 teaspoons black pepper 1/4 cup flour 1/4 cup drippings or vegetable fat or lard 1/2 pound ham, cubed 3 quarts water 1 onion sliced 1/3 cup tomato paste 1/2 cup chopped cabbage 2 1/2 cups (1 1/4 pounds) brown rice Have butcher cut chicken into serving pieces. Wash; drain. Season with salt and pepper and let stand for about 15 minutes. Then sprinkle lightly with flour. Heat fat in heavy skillet over medium heat. With fork, carefully place chicken in hot fat. Fry until lightly browned on both sides. Remove chicken and place in large kettle. Fry ham in remaining fat. Add to chicken. Add water, onion, tomato paste and cabbage. Cover and simmer for 20 minutes or until chicken is tender. Remove chicken from stock. Add rice. Cover and cook about 45 minutes, stirring occasionally. If necessary, add boiling water during cooking. Return chicken to rice and heat thoroughly. Yield: 8 servings From Favorite recipes from the United Nations 1956. Kubba Shalgum (Turnip soup with meat balls) Iraq 5 turnips, peeled and sliced 1 1/2 lb shoulder of lamb, minced 1 large onion, chopped 1 large onion very finely chopped 1 1/2 oz butter 2 heapedtablespoons minced parsley 3 1/4 pints water 3 oz raisins 1 1/2 level teaspoons salt 3 oz. blanched almonds, sliced 4 level tablespoons tomato concentrate 2 level tablespoons rice flour 2 lb. lean beef, minced 5 tablespoons lemon juice 4 1/2 oz rice flour 6 spinach leaves or sprigs of parsley water. Cook turnips and onion in 1 oz hot butter in a large heavy pan until onion is golden. Add the water, salt and tomato concentrate. Bring to the boil and boil for 15 minutes. Reduce heat and simmer for 30 minutes. Combine the beef, rice flour and sufficient water to mould mixture with your hands, set aside. Mix the lamb, onion and parsley; cook in the remaining butter until meat is brown and thoroughly cooked. add raisins and almonds. Divide the mixture of beef and rice flour into four equal portions. Divide each of these into six equal portions. Flatten each portion into a 3-inch round or patty. Place 1 teaspoon of lamb mixture in the center of the patty. shape into a round ball, keeping the lamb within the beef rice mixture. Add 2 level tablespoons rice flour, lemon juice and spinach leaves to the soup. Bring soup to simmering point. Drop meat balls into the soup and simmer, uncovered, for 25 minutes. Serve soup piping hot with meat balls. Serves 8 From Cookbook of the United Nations 1969 British edition Nezid Adashim Israel 1/2 lb lentils 1 1/2 pints cold water 1 medium onion, very finely chopped 1 level tablespoon very finely chopped parsley 1/2 clove garlic, crushed 1 stalk celery, very finely chopped 1/2 oz.butter 2 level tablespoons flour 2 level teaspoons salt 1/8 level teaspoon pepper 2 tablespoons tomato puree 6-8 small smoked sausages Wash lentils and soak overnight in cold water. Drain and reserve liquid. Heat 3/4 pint of this liquid to the boiling point and add lentils, onion, parsley, garlic and celery. Cook until tender (about 15 minutes). Drain and reserve liquid. Pour lentil mixture into a greased casserole. Make reserved up to 1/2 pint with water in which lentils were soaked. Melt Butter in saucepan, add flour, salt and pepper, and stir in the 1/2 pint liquid. Cook until thickened. Pour over lentils, then cover with tomato purée. Arrange sausages in an attractive design on top of the mixture and bake for 30 minutes in a very moderate oven (350 F. Mark 3) serves 6 This recipe is from the 1969 British edition of the Cookbook of the United Nations by Barbara Kraus. It is essentially the same as the recipe in the 1956 edition, but the style is a bit more awkward. "1 tablespoon minced parsley" in the 1956 book become " 1 level tablespoon very finely chopped parsley" Peanut sauce for baked bananas Barbados 2 Tablespoons grated onion 2 T peanut butter 2 T Olive Oil 1/2 pint coconut milk 1 Ounce dark brown sugar salt juice of one lime Lightly fry onion in oil. Add sugar, lime juice and peanut butter. Blend thoroughly. Slowly add the coconut milk; stirring all the time. Cook slowly , until thick. From Phila Hach's United Nations cookbook. Inestimable thanks to Dalia Carmel for her thoughtful help and for access to her extraordinary library. All the rare United Nations cookery books cited here are from the Carmel collection. Thanks also to my colleagues on the Culture of the United Nations project, Maureen Aungthwin, J. Anton Elmquist, Gertrude Mead Embree, Miwa Nagura, Lorena Rodas and Craig Rosa, and to our intrepid advisor, Professor Barbara Kirshenblatt-Gimblett. Sources American Home Economics Association. 1951. The world's favorite recipes: Over 100 tested dishes from the United Nations. With introductions by Eleanor Roosevelt and William W. Waymack. New York: Harper and Bros. ________. 1956. Favorite recipes of the United Nations: 170 Authentic dishes from all countries of the United Nations. Unsigned intro. Washington, DC: United States Committee for the United Nations. ________. 1959. Favorite recipes of the United Nations: 185 Authentic dishes from all countries of the United Nations. Introduction by Olga P. Brucher. Washington DC: United states Committee for the United Nations. American Women's Voluntary Services. 1944. United Nations recipes for war rationed cooking. District of Columbia: Nutrition committee of the District of Columbia Unit of American Women's Voluntary Services, Inc. De Silva, Cara. 1992. The international power lunch. New York Newsday March 11. Dietrich, Marlene.1962. Marlene Dietrich's ABC. New York: Doubleday. Fussell, Paul. 1988. Travel, tourism and 'international understanding.' in Thank God for the atom bomb. New York: Summit Books. Hach, Phila. 1981. Phila Hach's United Nations cookbook. Clarkesville: Phila Hach. Kirshenblatt-Gimblett, Barbara. 1995. Theorizing heritage. Ethnomusicology 39:3 Fall. Kraus, Barbara. 1964. The cookbook of the United Nations: 250 Authentic recipes from 112 countries. Introduction by Barbara Kraus. New York: United Nations Association of the United States. ________. 1969. The cookbook of the United Nations: British edition revised by Marion Howells. New introduction by Barbara Kraus. London: The Cookery Book Club. ________. 1970. The cookbook of the United Nations: 350 recipes from 126 member nations of the United Nations. New York: Simon and Schuster. Raufflet, Jean-Christoph and Valerie Pettinari, illustrators. n. d. [ca 1992] The little cooks: Recipes from around the world for boys and girls. (Brown cover) UNICEF. Tatomirovic, Aleksandra. 1985. The United Nations as sacred place and tourist attraction: experiences of a tour guide. New York University Department of Performance Studies: Unpublished paper. Tharlet, Eve, editor and illustrator. n. d. [ca 1988] The little cooks: Recipes from around the world for boys and girls. (Blue cover) UNICEF. United Nations Publications E.95.I.31. n. d. [ca 1996] http://www.un.org A public relations website for the UN. Sections on "The history of the UN" and "Setting the record straight." United Nations Women's Guild. 1977. United Nations Women's Guild cookbook. New York: UNWG. United Nations Women's Guild. 1992. United Nations Women's Guild cookbook. New York: UNWG. Jochnowitz -- 1