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More copies of this ISBN:This title in other formats:Food and Cultureby Pamela Goyan Kittler
Synopses & ReviewsPublisher Comments:FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing 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. Authors Pamela Goyan Kittler and Kathryn P. Sucher 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. Book News Annotation:Kittler, a nutrition consultant, and Sucher (nutrition and food
science, San Jose State University) provide dieticians,
nutritionists, and food service professionals with an overview of the
food practices of various ethnic, religious, and regional groups of
the US. After an overview of major world religions and their dietary
practices, they profile North American ethnic groups and their
cuisines, including Native Americans, Europeans, Caribbean Islanders,
and people of the Balkans and the Middle East. A final chapter looks
at American regional food habits. Each chapter offers background on
religion, family structure, and traditional health practices. This
background illuminates information on diet, ingredients, common
dishes, meal patterns, and therapeutic uses of food. Learning
features include a glossary of ethnic ingredients, chapter review
questions, and b&w and color photos of food.
Annotation ©2007 Book News, Inc., Portland, OR (booknews.com) About the AuthorPamela Goyan Kittler has an MS in Nutritional Science from San Jose State University with an emphasis in nutrition education and currently works as a cultural nutritionist. She is the author of three undergraduate textbooks, has published numerous articles in professional journals and newsletters, and frequently presents lectures and workshops on topics of food and culture.Dr. Sucher received her Sc.D. from Boston University Medical Center in Nutritional Science. She has held several positions in industry before coming to San Jose State University. She is a recognized authority on how diet, health, and disease are affected by culture/ethnicity and religion. Other research interests include medical nutrition therapy. Dr. Sucher has published newsletters, numerous articles, and textbooks on this subject. She is also the co-author of the best-selling text FOOD AND CULTURE, Third Edition (Thomson Wadsworth, 2004). Table of Contents1. Food and Culture. 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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