Food and Culture, 6th Edition

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.

Table of Contents

Chapter 1: Food and Culture
Chapter 2: Traditional Health Beliefs and Practices
Chapter 3: Intercultural Communication
Chapter 4: Food and Religion
Chapter 5: Native Americans
Chapter 6: Northern and Southern Europeans
Chapter 7: Central Europeans, People of the Former Soviet Union, and Scandinavians
Chapter 8: Africans
Chapter 9: Mexicans and Central Americans
Chapter 10: Caribbean Islanders and South Americans
Chapter 11: East Asians
Chapter 12: Southeast Asians and Pacific Islanders
Chapter 13: People of the Balkans and the Middle East
Chapter 14: South Asians
Chapter 15: Regional Americans