Food and Culture

Food and Culture [Paperback]

Author: Pamela Goyan Kittler | Language: English | ISBN: 0538734973 | Format: PDF, EPUB

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Food and Culture
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FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans.

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• Paperback: 560 pages
• Publisher: Cengage Learning; 6 edition (August 22, 2011)
• Language: English
• ISBN-10: 0538734973
• ISBN-13: 978-0538734974
• Product Dimensions: 9.8 x 7.9 x 0.8 inches
• Shipping Weight: 2.2 pounds (View shipping rates and policies)
• Amazon Best Sellers Rank: #178,445 in Books (See Top 100 in Books)
  • #48 in Books > Textbooks > Medicine & Health Sciences > Nursing > Clinical > Nutrition
  • #52 in Books > Medical Books > Nursing > Medical Nutrition
  • #82 in Books > Textbooks > Medicine & Health Sciences > Medicine > Clinical > Nutrition

Food and Culture is intended as a textbook for the formation
and development of dietitians and nutritionists, food service
professionals and other health professionals who must deal
with the plethora of ethnic groups and their cultures found in
healthcare systems and the delivery of healthcare services.
The reviewer has owned several editions of this book and
watched it grow in cultural reach and depth, as well as in its
ability to satisfy both the needs for understanding of how
peoples relate to their diet. It is also a satisfying excursion for
the curious interculturalist and nonprofessional reader into
the variety, history and meaning of foodstuffs, their
preparation and their role in the cultural discourse of each
ethnic group.

The book has improved in each edition in its layout and graphics. The
volume I have a hand is described as an “international edition,” aimed at students and faculty
outside of the United States and Canada. However, the focus and framework are still very much
North American, organized around the wide variety of ethnic populations distributed there. On
the other hand, these populations do represent just about every corner of the earth, enabling
the book to provide background, information, and insight into the meaning and use of food
among peoples of the world and enabling it to be of service with some few cautions beyond the
North American context of its origin.

Critical to the original purpose of the book, of course, is helping the professional user enhance
his or her understanding as to how the dietary preferences and habits of members of diverse
groups may be problematic, neutral or helpful to certain health conditions.

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