Food Around the World : A Cultural Perspective
For courses in cultural foods for dietetics / general education.Appreciation and understanding of cultures around the world and techniques for effective communication are the challenging goals of this text. Food is featured prominently because of its universal appeal and the meaningful ways that geography, climate, economics, and religion have combined with history and culture to define the ingredients and food patterns unique to countries and regions around the world. Dietetics students need this knowledge as they prepare to counsel clients in our increasingly inter-cultural milieu. All students require a sound fundamental knowledge of the world's nations and the uniqueness of today's rich cultural patterns as they prepare to become citizens of the world.
- Hardback | 389 pages
- 217.4 x 283.5 x 23.1mm | 1,242.85g
- 19 Aug 2003
- Pearson Education (US)
- United States
- illustrations (some colour), maps
Table of contents
I. INFLUENCES ON FOOD AROUND THE WORLD. 1. Food Origins and History. 2. Cultural Landscapes. 3. Religions. II. EUROPE-ROOTS OF OUR AMERICAN CUISINE. 4. British Isles. 5. Scandinavia. 6. Central Europe. 7. Eastern Europe. 8. Italy. 9. France. III. ENRICHED BY THE MEDITERRANEAN SPHERE. 10. The Iberian Peninsula. 11. Greece, Turkey, and the Levant. 12. North Africa. IV. HERITAGE FROM SUB-SAHARAN AFRICA. 13. West Africa. 14. East and South Africa. V. FOOD TREASURES FROM THE ORIENT AND THE PACIFIC. 15. India and Its Neighbors. 16. Southeast Asia and Its Islands. 17. China. 18. Korea. 19. Japan. VI. LATIN AMERICAN FLAVORS. 20. South America. 21. The Caribbean. 22. Central America and Mexico. VII. AMERICA'S FOOD SCENE TODAY. 23. Who Is Eating What? 24. Diet Counseling in Our Cultural Milieu. Glossary. Recipe Index. Index.