Food Around the World: A Cultural Perspective / Edition 1 available in Hardcover
- Pub. Date:
- Prentice Hall
|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.
Each of us is a member of (or soon will become a part of) a minority in the United States, but most of us have much to learn about the foods preferred by people in different subgroups within our increasingly polycultural nation. This book will help you gain a broader knowledge of what people eat around the world; it is based on the assumption that what people eat is shaped over the centuries by geographic, historical, cultural, and economic factors. Rather than focusing only on food, the reader will develop a broader understanding and appreciation of the cultural uniqueness of the food patterns in nations around the world. Numerous photographs, maps, and recipes will help you visualize and sample the actual heritage of new immigrants and other people whose ancestors came from abroad.
In recognition of the several religions discussed in this book and the influences they have imparted to food patterns, the dating system used is BCE (before the common era) and CE (common era) rather than the traditional BC and AD. Also, some of the recipes have been slightly modified to simplify the problems of finding particularly exotic ingredients without sacrificing the character of the dishes. Changes have not been made to accommodate the palate of the unadventurous diner.
As you explore the world and its foods in these chapters, new images and a spirit of adventure about the world of food will develop. Knowledge of cultural food preferences is particularly important for dietitians, nutritionists, and food technologists so they will succeed in meeting the challenges of helping people from cultures other than their own achieve healthy and satisfying food patterns in this country. Regardless of your professional goals, you will perhaps find that you are willing to experience a broader range of foods by the time you finish this book. You may find that you are picturing the romantic days of the Mughals the next time you dine at an Indian restaurant, or perhaps images of the Ming Dynasty are flashing through your mind as you feast on Chinese food. The possibilities could go on and on. When you finish this book, you will be acquainted with the many cultures and their foods around the world.
So, now it is time to grab your imaginary passport and journey around the world with us through the pages of this book.