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Food around the world : a cultural perspective

Author: Margaret McWilliams; Holly Heller
Publisher: Upper Saddle River, N.J. : Prentice Hall, ©2003.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Provides readers with a sound fundamental knowledge of the worldʼ s nations and the uniqueness of todayʼ s rich cultural patterns. Food is featured prominently because of its universal appeal and the meaningful ways that geography, climate, economics, and religion have combined with history and culture to define the ingredients and food patterns unique to countries and regions around the world. Offers readers  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Margaret McWilliams; Holly Heller
ISBN: 0130944564 9780130944566
OCLC Number: 49415885
Description: x, 389 pages, 64 pages of plates : illustrations (some color), maps ; 29 cm
Contents: PART I: INFLUENCES ON FOOD AROUND THE WORLD --
1. Food Origins and History --
2. Cultural Landscapes --
3. Religions --
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: AMERICAʼS FOOD SCENE TODAY --
23. Who Is Eating What? --
4. Diet Counseling in Our Cultural Milieu.
Responsibility: Margaret McWilliams, Holly Heller.

Abstract:

Provides readers with a sound fundamental knowledge of the worldʼ s nations and the uniqueness of todayʼ s rich cultural patterns. Food is featured prominently because of its universal appeal and the meaningful ways that geography, climate, economics, and religion have combined with history and culture to define the ingredients and food patterns unique to countries and regions around the world. Offers readers recipes, maps, and photographs from such regions of the world as the British Isles, Scandinavia, Italy, Greece, Turkey, India, Southeast Asia, China, South America, and the Caribbean. For clinical dieticians and administrative dieticians in hospitals. Each chapter includes geographic overview, history and culture, food patterns, key terms, recipes, summary, study questions and bibliography.

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