Food Around the World
Pearson (Verlag)
978-0-13-193639-3 (ISBN)
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Food Around the World: A Cultural Perspective, 2nd 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
| Erscheint lt. Verlag | 4.12.2006 |
|---|---|
| Sprache | englisch |
| Gewicht | 1467 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 0-13-193639-5 / 0131936395 |
| ISBN-13 | 978-0-13-193639-3 / 9780131936393 |
| Zustand | Neuware |
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