Food and Culture
Samenvatting
FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans.
Specificaties
Inhoudsopgave
2. TRADITIONAL HEALTH BELIEFS AND PRACTICES.
3. INTERCULTURAL COMMUNICATION.
4. FOOD AND RELIGION.
5. NATIVE AMERICANS.
6. NORTHERN AND SOUTHERN EUROPEANS.
7. CENTRAL EUROPEANS, PEOPLE OF THE FORMER SOVIET UNION, AND SCANDINAVIANS.
8. AFRICANS.
9. MEXICANS AND CENTRAL AMERICANS.
10. CARIBBEAN ISLANDERS AND SOUTH AMERICANS.
11. CHINESE, JAPANESE, AND KOREANS.
12. SOUTHEAST ASIANS AND PACIFIC ISLANDERS.
13. PEOPLE OF THE BALKANS AND THE MIDDLE EAST.
14. ASIAN INDIANS AND PAKISTANIS.
15. REGIONAL AMERICANS.
GLOSSARY OF ETHNIC INGREDIENTS.
RESOURCES.
INDEX.
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