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Food Around the World: A Cultural Perspective, 2/e

Food Around the World: A Cultural Perspective, 2/e

Author(s):
  • Margaret McWilliams
    • Author: Margaret McWilliams
    • ISBN:9788131713853
    • Price: Rs. 599.00
    • Pages:508
    • Imprint:Pearson Education
    • Binding:Paperback
    • Status:Available


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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 Content

    1. INFLUENCES ON FOOD AROUND THE WORLD
      1. Introduction
      2. Cultural Parameters
      3. Religion
    2. EUROPE: ROOTS OF OUR AMERICAN CUISINE
      1. British Isles
      2. Scandinavia
      3. Central Europe
      4. Eastern Europe
      5. Italy
      6. France
    3. ENRICHED BY THE MEDITERRANEAN SPHERE
      1. The Iberian Peninsula
      2. Greece, Turkey, and the Levant
      3. North Africa
    4. HERITAGE FROM SUB-SAHARAN AFRICA
      1. West Africa
      2. East and South Africa
    5. FOOD TREASURES FROM THE ORIENT AND THE PACIFIC
      1. India and Its Neighbors
      2. Southeast Asia and Its Islands
      3. China
      4. Korea
      5. Japan
    6. LATIN AMERICAN FLAVORS
      1. South America
      2. The Caribbean
      3. Central America and Mexico
    7. AMERICA’S FOOD SCENE TODAY
      1. United States
      2. Diet Counseling in Our Cultural Milieu
    • GLOSSARY
    • RECIPE INDEX
    • SUBJECT INDEX

    Salient Features

    • Fully updated to include:
      • Increased focus on regional cuisines
      • Suggested Web sites
      • Additional recipes
      • Margin definitions
      • Updated information
      • Expanded discussion of American Regional foods
    • Revised! Chapter 1, Introduction–has been revised in this edition.
      • Focuses on factors influencing food habits since early man.
    • Revised! Chapter 3, Religion–has been expanded in this edition.
      • Includes more about food practices related to various world religions such as: Buddhism, Confucianism and Taoism, Shintoism, Judaism, Christianity, Islam, and Seventh Day Adventist.
    • Revised! Chapter 23, United States–has been expanded in this edition.
      • Expands examination of food patterns and influences in the United States to reveal a clearer depiction of American’s food scene today.
    • New! Greater emphasis on regional foods in some countries–appears throughout this edition.
      • Addresses the diversity of foods and cultural patterns within a specific country or region.
      • Discusses geographic, historical, cultural, religious, and economic influences–which impact food availability and consumption.
      • Helps students understand why people eat specific foods in specific regions.
    • Offers seven sections–each devoted to a different region of the world.
      • Provides balanced coverage of different regions including European, Mediterranean, Sub-Saharan Africa, the Orient and Pacific, Latin America and the United States.
      • Develop a broader appreciation of the cultural uniqueness of the food patterns in nations around the world.
    • Includes maps and photographs–throughout the text.
      • Offers maps of regions and countries to clarify location and provide perspective.
      • Over 200 photos appear throughout, including many in full-color.
    • Incorporates regional recipes–throughout the text.
      • Includes recipes from many countries around the globe and gives students a sample of the styles and ingredients within a given region.
      • Modifies some recipes to include ingredients that are easier to find, without sacrificing authenticity.