Food and Culture

Nina Mukerjee Furstenau is a Fulbright Global Scholar with a research focus on heritage foods, food and identity and food history. She is retired from the Science and Agricultural Journalism program at the University of Missouri where she was director of food systems communication and where she received the Outstanding Writing Intensive Teaching Award for her courses in food and culture writing. Furstenau is the author of the award-wining book, BITING THROUGH THE SKIN: AN INDIAN KITCHEN IN AMERICA'S HEARTHLAND (MFK Fisher Book Award among other recognitions) about how food traditions pass through generations, across oceans and time; GREEN CHILI & OTHER IMPOSTERS, about food movements around the world especially under colonialism, and CHILIES CHHANA AND RASA, its counterpart in India; TASTY! MOZAMBIQUE, a low-literacy cookbook for small holder female farmers created to help reduce childhood stunting due to micronutrient deficiencies; and SAVOR MISSOURI: RIVER HILLS COUNTRY FOOD AND WINE, about the flavors of region and the people who create them. Furstenau is the director of the Food Program for Media for Change and leads food and culture international immersion travel. She began her journey in heritage foods and nutrition as a Peace Corps volunteer in North Africa and never looked back. Nina Mukerjee Furstenau is a Fulbright Global Scholar with a research focus on heritage foods, food and identity and food history. She is retired from the Science and Agricultural Journalism program at the University of Missouri where she was director of food systems communication and where she received the Outstanding Writing Intensive Teaching Award for her courses in food and culture writing. Furstenau is the author of the award-wining book, BITING THROUGH THE SKIN: AN INDIAN KITCHEN IN AMERICA'S HEARTHLAND (MFK Fisher Book Award among other recognitions) about how food traditions pass through generations, across oceans and time; GREEN CHILI & OTHER IMPOSTERS, about food movements around the world especially under colonialism, and CHILIES CHHANA AND RASA, its counterpart in India; TASTY! MOZAMBIQUE, a low-literacy cookbook for small holder female farmers created to help reduce childhood stunting due to micronutrient deficiencies; and SAVOR MISSOURI: RIVER HILLS COUNTRY FOOD AND WINE, about the flavors of region and the people who create them. Furstenau is the director of the Food Program for Media for Change and leads food and culture international immersion travel. She began her journey in heritage foods and nutrition as a Peace Corps volunteer in North Africa and never looked back.

1. Food and Culture.
2. Traditional Health Beliefs and Practices.
3. Intercultural Communication.
4. Food and Religion.
5. Native Americans.
6. Northern and Southern Europeans.
7. Central Europeans, People of the Former Soviet Union, and Scandinavians.
8. Africans and Black Americans.
9. Mexicans and Central Americans.
10. Caribbean Islanders and South Americans.
11. Chinese, Japanese, and Koreans.
12. Southeast Asians and Pacific Islanders.
13. People of the Balkans and the Middle East.
14. Asian Indians and Pakistanis.
15. Regional Americans.
Glossary of Ethnic Ingredients.
Resources.
Index.