For courses in Cultural Foods.

Food Around the World: A Cultural Perspective, 2^nd Edition examines the geographic, historical, cultural, religious, and economic influences that shape food availability and consumption in various cultures and countries around the world. Appropriate for students in food science, dietetics, and nutrition, it offers a broad understanding of cultural food patterns and fosters an appreciation for various regions and nations. Photographs, maps and recipes bring each region to life and help readers visualize and sample the actual heritage.  This edition features an increased focus on regional cuisines, margin definitions, three revised chapters and a continued emphasis on the influences that shape food patterns throughout the world.

Table of Contents

PART I: INFLUENCES ON FOOD AROUND THE WORLD

1.   Introduction

2.   Cultural Parameters

3.   Religion

PART II: EUROPE: ROOTS OF OUR AMERICAN CUISINE

4.   British Isles

5.   Scandinavia

6.   Central Europe

7.   Eastern Europe

8.   Italy

9.   France

PART III: ENRICHED BY THE MEDITERRANEAN SPHERE

10. The Iberian Peninsula

11. Greece, Turkey, and the Levant

12. North Africa

PART IV: HERITAGE FROM SUB-SAHARAN AFRICA

13. West Africa

14. East and South Africa

PART V: 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

PART VI: LATIN AMERICAN FLAVORS

20. South America

21. The Caribbean

22. Central America and Mexico

PART VII: AMERICA’S FOOD SCENE TODAY

23. United States

24. Diet Counseling in Our Cultural Milieu

GLOSSARY

RECIPE INDEX

SUBJECT INDEX