Food Around the World: A Cultural Perspective / Edition 2

Food Around the World: A Cultural Perspective / Edition 2

by Margaret McWilliams
     
 

Appreciation and understanding of cultures around the world is one of the challenging goals of this brand new book. 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… See more details below

Overview

Appreciation and understanding of cultures around the world is one of the challenging goals of this brand new book. 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. In addition, the book provides readers with a sound fundamental knowledge of the world's nations and the uniqueness of today's rich cultural patterns. Offers readers recipes, maps, and photographs from such regions of the world as the British Isles, Scandinavia, Italy, Greece, Turkey, India, Southeast Asia, China, South America, and the Caribbean. For clinical dieticians and administrative dieticians in hospitals.

Product Details

ISBN-13:
9780131936393
Publisher:
Prentice Hall
Publication date:
07/28/2006
Series:
Pearson Custom Library: Hospitality and Culinary Arts Series
Edition description:
REV
Pages:
512
Product dimensions:
8.54(w) x 11.18(h) x 1.09(d)

Related Subjects

Table of Contents

I. INFLUENCES ON FOOD AROUND THE WORLD.

1. Food Origins and History.
2. Cultural Landscapes.
3. Religions and Food.

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 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.
Index.

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