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, Greeks, Middle Easterners, Asian Indians, and regional Americans.
New to this edition
Completely updated, this new edition includes new research, references, examples, menus, and expanded coverage of Middle Easterners and Africans, and 2005 census estimates data.
A new cultural foods timeline in Chapter 1 introduces students to the interrelated history of food and culture in the United States. It gives an overview of how food and culture have developed hand in hand in the U.S. and includes popular brands students can relate to and are familiar with seeing and eating.
Chapter 3 "Intercultural Communication" has been reorganized to facilitate its use for general-ed students, as well as dietetics students. New "Do’’s, Don’’ts and Differences" boxes provide practical tips for clear and polite communication with members of each major cultural group.
Two new interview sections have been added to provide students with real-world examples of different cultural lifestyles and the relationship to food. "New American Perspectives" present interviews with Americans who have emigrated from various countries and explain their culture and food habits. "Practitioner Perspectives" showcase interviews with dietetics practitioners who work with clients from various cultures.
"Cultural Controversy" boxes introduce students to hot topics in the field of food and culture, such as "Cultural Controversy: Does Hunger Cause Obesity?"
"Exploring Global Cuisine" boxes have been added, covering a global view of food cultures, including "Exploring Global Cuisine: Tibetan Fare," and "Exploring Global Cuisine: The Cooking of Malaysia, Indonesia, and Singapore."
"Sample Menu" features appear within the ethnic chapters (5-14). They include a brief list of cookbooks and/or web sites where recipes for the menu items can be found.
New end-of-chapter discussion questions have been added to help students review key concepts from each chapter while also allowing them to practice and utilize their critical thinking skills. Answers to the discussion questions are included in the instructor’’s manual.
An Instructor Resource CD-ROM includes PowerPoint® slides for each chapter, an instructor’’s manual, and a test bank, as well as a food photo gallery, including soy beans, various squashes, palm hearts, etc.