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Food and culture / Pamela Goyan Kittler, MS, Food, Culture, and Nutrition Consultant, Kathryn P. Sucher, ScD, RDN, Department of Nutrition and Food Science San Jose State University, Marcia Nahikian-Nelms, PhD, RDN, LD, CNSC, Medical Dietetics, College of Medicine, The Ohio State University.

By: Contributor(s): Boston, Massachusetts, USA : Cengage Learning, ©2017Edition: Seventh editionDescription: xi, 564 pages : color illustrations, color maps ; 26 cmContent type:
  • text
ISBN:
  • 9781305628052 (pbk)
Other title:
  • Food & culture [Cover title]
Subject(s): DDC classification:
  • 23 394.120973 K65 2017
LOC classification:
  • TX357 .K58 2016
Other classification:
  • CBA
Contents:
Preface -- 1. Food and Culture. What is food? -- What is culture? -- Cultural food habits -- Individual food habits -- Nutrition and food habits -- The American paradox -- 2. Traditional health beliefs and practices. Worldview -- What is health? -- Disease, illness, and sickness -- Pluralistic health care systems -- 3. Intercultural communication. The intercultural challenge -- Intercultural communication concepts -- Role of communication in health care -- Successful intercultural communication -- Intercultural nutrition education -- 4. Food and religion. Western religions -- Eastern religions -- 5. Native Americans. Cultural perspective -- Traditional food habits -- Contemporary food habits -- 6. Northern and Southern Europeans. Northern Europeans -- Southern Europeans -- 7. Central Europeans, people of the former Soviet Union, and Scandinavians. Central Europeans and the people of the FSU -- Scandinavians -- 8. Africans. Cultural perspective -- Worldview -- Traditional food habits -- Ingredients and common foods -- Meal composition and cycle -- Contemporary food habits in the United States -- Adaptations of food habits -- 9. Mexicans and Central Americans. Mexicans -- Central Americans -- 10. Caribbean Islanders and South Americans. Caribbean Islanders -- South Americans -- 11. East Asians. Chinese -- Japanese -- Koreans -- 12. Southeast Asians and Pacific Islanders. Southeast Asians -- Native Hawaiians and Pacific Islanders -- 13. People of the Balkans and the Middle East. Cultural perspective -- Traditional food habits -- Contemporary food habits in the United States -- 14. South Asians. Cultural perspective -- Traditional food habits -- Contemporary food habits in the United States -- 15. Regional Americans. American regional food habits -- The Northeast -- The Midwest -- The South -- The West -- Glossary of ethnic ingredients -- Resources.
Summary: 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 Amer.
Holdings
Item type Current library Collection Call number Status Barcode
Books Books College Library General Circulation Section GC GC 394.120973 K65 2017 (Browse shelf(Opens below)) Available 84413

Includes bibliographical references and index.

Preface -- 1. Food and Culture. What is food? -- What is culture? -- Cultural food habits -- Individual food habits -- Nutrition and food habits -- The American paradox -- 2. Traditional health beliefs and practices. Worldview -- What is health? -- Disease, illness, and sickness -- Pluralistic health care systems -- 3. Intercultural communication. The intercultural challenge -- Intercultural communication concepts -- Role of communication in health care -- Successful intercultural communication -- Intercultural nutrition education -- 4. Food and religion. Western religions -- Eastern religions -- 5. Native Americans. Cultural perspective -- Traditional food habits -- Contemporary food habits -- 6. Northern and Southern Europeans. Northern Europeans -- Southern Europeans -- 7. Central Europeans, people of the former Soviet Union, and Scandinavians. Central Europeans and the people of the FSU -- Scandinavians -- 8. Africans. Cultural perspective -- Worldview -- Traditional food habits -- Ingredients and common foods -- Meal composition and cycle -- Contemporary food habits in the United States -- Adaptations of food habits -- 9. Mexicans and Central Americans. Mexicans -- Central Americans -- 10. Caribbean Islanders and South Americans. Caribbean Islanders -- South Americans -- 11. East Asians. Chinese -- Japanese -- Koreans -- 12. Southeast Asians and Pacific Islanders. Southeast Asians -- Native Hawaiians and Pacific Islanders -- 13. People of the Balkans and the Middle East. Cultural perspective -- Traditional food habits -- Contemporary food habits in the United States -- 14. South Asians. Cultural perspective -- Traditional food habits -- Contemporary food habits in the United States -- 15. Regional Americans. American regional food habits -- The Northeast -- The Midwest -- The South -- The West -- Glossary of ethnic ingredients -- Resources.

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 Amer.

College of Business and Accountancy Bachelor of Science in Hospitality Management

Text in English

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