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Food Around the World: A Cultural Perspective, CourseSmart eTextbook, 3rd Edition

By Margaret McWilliams

Published by Prentice Hall

Published Date: Jan 13, 2010

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Description

For courses in Cultural Foods.

 

Food Around the World: A Cultural Perspective, 3e, examines the geographic, historical, cultural, religious, and economic influences that shape food availability and food consumption. Appropriate for students in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations and cuisines. Each region is captured using colorful photographs, maps and recipes that help readers sample the actual heritage.  This edition includes a new chapter on Australia and New Zealand, expanded maps and illustrations, new study aids and new recipes that reflect food and cultural patterns around the globe.

Table of Contents

PART ONE: INFLUENCES ON FOOD AROUND THE WORLD

1.      Introduction

2.      Cultural Parameters

3.      Religions

 

PART TWO: EUROPE: EARLY ROOTS OF OUR AMERICAN CUISINE

4.      British Isles

5.      Scandinavia

6.      Central Europe

7.      Eastern Europe

8.      Italy

9.      France

 

PART THREE: ENRICHED BY THE MEDITERRANEAN SPHERE

10.  The Iberian Peninsula

11.  Greece and the Middle East

12.  North Africa

 

PART FOUR: HERITAGE FROM SUB-SAHARAN AFRICA

13.  West Africa

14.  East and Southern Africa

 

PART FIVE: FOOD TREASURES FROM THE ORIENT AND THE PACIFIC

15.  India and Its Neighbors

16.  Southeast Asia and Its Islands

17.  China

18.  Korea

19.  Japan

20.  Australia and New Zealand

 

PART SIX: AMERICAN FLAVORS

21.  South America

22.  The Caribbean

23.  Central America and Mexico

24.  United States

 

GLOSSARY

 

RECIPE INDEX

 

SUBJECT INDEX

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Food Around the World: A Cultural Perspective, CourseSmart eTextbook, 3rd Edition
Format: Safari Book

$56.99 | ISBN-13: 978-0-13-508703-9