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008			190517b2017 mau||||| |||| 00| 0 eng d
010			_a 2015947527
020			_a9781305628052 (pbk)
040			_aDLC _beng _erda _cHNU
042			_apcc
043			_an-us---
050	0	0	_aTX357 _b.K58 2016
082	0	0	_223 _a394.120973 K65 2017 _3GC
084			_aCBA
100	1		_aKittler, Pamela Goyan, _d1953- _eauthor. _917364
245	1	0	_aFood and culture / _cPamela 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.
246	1	4	_aFood & culture
250			_aSeventh edition.
264			_aBoston, Massachusetts, USA : _bCengage Learning, _c©2017.
300			_axi, 564 pages : _bcolor illustrations, color maps ; _c26 cm
336			_atext _btext
504			_aIncludes bibliographical references and index.
505			_aPreface -- 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.
520			_aFOOD 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.
521			_aCBA _bBachelor of Science in Hospitality Management
546			_aText in English
650		0	_aNutrition _zUnited States _xCross-cultural studies. _917365
650		0	_aFood habits _zUnited States. _917366
700			_aSucher, Kathryn P. _917367
700			_aNelms, Marcia Nahikian. _917368
906			_a7 _bcbc _corignew _d2 _eepcn _f20 _gy-gencatlg
942			_2ddc _cBK _h300-399