Food Around the World: A Cultural Perspective / Edition 1by Margaret McWilliams, Holly Heller, Holly Heller
Pub. Date: 07/24/2002
Publisher: Prentice Hall
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.
- Prentice Hall
- Publication date:
- Edition description:
- Older Edition
- Product dimensions:
- 8.56(w) x 11.16(h) x 0.91(d)
Table of Contents
I. INFLUENCES ON FOOD AROUND THE WORLD.
2. Cultural Landscapes.
3. Religions and Food.
II. EUROPE—ROOTS OF OUR AMERICAN CUISINE.
6. Central Europe.
7. Eastern Europe.
III. ENRICHED BY THE MEDITERRANEAN SPHERE.
11. Greece, Turkey, and the Levant.
12. North Africa.
IV. HERITAGE FROM SUB-SAHARAN AFRICA.
14. East and South Africa.
V. FOOD TREASURES FROM THE ORIENT AND PACIFIC.
16. Southeast Asia and Its Islands.
VI. LATIN AMERICAN FLAVORS.
21. The Caribbean.
22. Central America and Mexico.
VII. AMERICA'S FOOD SCENE TODAY.
24. Diet Counseling in Our Cultural Milieu.
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