For courses in cultural foods (food and culture) and general education courses in cultural diversity.
Discover the evolution of food.
Food Around the World: A Cultural Perspective, 4e is a unique and fascinating text examining the geography, history, economic, religious, and cultural factors influencing food consumption and availability. Appropriate for all students especially those in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations and cuisines. Chapters explore how and why different regions developed their unique cuisines and include recipes from each region. Vivid maps and photographs bring global cultures and foods to life as students travel through each chapter. Extensive learning tools help students master material and make the text an instructor-friendly resource.
Table of Contents
PART I—INFLUENCES ON FOOD AROUND THE WORLD
Chapter 1 Introduction
Chapter 2 Cultural Parameters
Chapter 3 Religions
PART II—EUROPE: EARLY ROOTS OF OUR AMERICAN CUISINE
Chapter 4 British Isles
Chapter 5 Scandinavia
Chapter 6 Central Europe
Chapter 7 Eastern Europe
Chapter 8 Italy
Chapter 9 France
PART III—ENRICHED BY THE MEDITERRANEAN SPHERE
Chapter 10 The Iberian Peninsula
Chapter 11 Greece and the Middle East
Chapter 12 North Africa
PART IV—HERITAGE FROM SUB-SAHARAN AFRICA
Chapter 13 West Africa
Chapter 14 East and Southern Africa
PART V—FOOD TREASURES FROM THE ORIENT AND THE PACIFIC
Chapter 15 India and Its Neighbors
Chapter 16 Southeast Asia and Its Islands
Chapter 17 China
Chapter 18 Korea
Chapter 19 Japan
Chapter 20 Australia and New Zealand
PART VI—AMERICAN FLAVORS
Chapter 21 South America
Chapter 22 The Caribbean
Chapter 23 Central America and Mexico
Chapter 24 Canada
Chapter 25 United States
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$59.99 | ISBN-13: 978-0-13-345800-8