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.

Food & Culture Around the World Handbook, 1e by Helen Brittin is a great companion for this text.  Profiling the food and culture of each of the 195 countries in the world.

Features

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.

Hallmark Features

Discusses geographic, historical, cultural, religious, and economic influences–which impact food availability and consumption.

• Helps students understand why people eat specific foods in specific regions.  

Devotes each section of the book to a different region of the world.

• Provides balanced coverage of different regions including Europe, the Mediterranean, Sub-Saharan Africa, the Orient and Pacific, and the Americas.
• Develops a broader appreciation of the cultural uniqueness of the food patterns in nations around the world.  

Includes maps and photographs–throughout the text.

• Gives students a firm geographical context.
• Uses over 200 photographs to illustrate cultural food patterns, people and places. 

Incorporates regional recipes–throughout the text.

• Includes recipes from many countries around the globe and gives students a sample of the styles and ingredients within a given region.
• Modifies some recipes to include ingredients that are easier to find, without sacrificing authenticity.

New To This Edition

New! Chapter on Australia and New Zealand–see Chapter 20.

• Provides information on the food and culture of this important part of the world. 

New! Coverage of food shortages and food insecurity in various countries.

• Discusses the impact of natural disasters, weather, economics, and politics on food supply and the population. 

New! Expanded illustrations and maps.

• Includes 8 more pages of color photos, an update of 20% of the maps and an update of 25% of the black and white photos. 

New!  Learning objectives have been added and more study questions appear in this edition.

• Helps students identify main points and retain must-know information. 

New! More recipes have been added.

• Gives students a broader range of recipes to illustrate food specialties of various countries.

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