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Food Around the World: A Cultural Perspective, 3e,examines the geographic, historical, cultural, religious, and economic influences that shape food availability and food consumption. Appropriate for students in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations and cuisines. Each region is captured using colorful photographs, maps and recipes that help readers sample the actual heritage. This edition includes a new chapter on Australia and New Zealand, expanded maps and illustrations, new study aids and new recipes that reflect food and cultural patterns around the globe.
Table of Contents
PART ONE: INFLUENCES ON FOOD AROUND THE WORLD
2. Cultural Parameters
PART TWO: EUROPE: EARLY ROOTS OF OUR AMERICAN CUISINE
4. British Isles
6. Central Europe
7. Eastern Europe
PART THREE: ENRICHED BY THE MEDITERRANEAN SPHERE
10. The Iberian Peninsula
11. Greece and the Middle East
12. North Africa
PART FOUR: HERITAGE FROM SUB-SAHARAN AFRICA
13. West Africa
14. East and Southern Africa
PART FIVE: FOOD TREASURES FROM THE ORIENT AND THE PACIFIC