Food around the world a cultural perspective Margaret McWilliams, Holly Heller.
Detalles de publicación: Upper Saddle River, N.J. Prentice Hall c2003.Descripción: x, 389 p., 64 p. of plates ill. (some col.), maps 29 cmISBN:- 0130944564
- 641.3 M1775f 21
- TX353 .M396 2003
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca Encarnación Valdés Colección General bev | 641.3 M1775f (Navegar estantería(Abre debajo)) | Disponible | 80000002275256 |
Descripciones mejoradas de Syndetics:
For courses in cultural foods for dietetics / general education.Appreciation and understanding of cultures around the world and techniques for effective communication are the challenging goals of this text. 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. Dietetics students need this knowledge as they prepare to counsel clients in our increasingly inter-cultural milieu. All students require a sound fundamental knowledge of the world's nations and the uniqueness of today's rich cultural patterns as they prepare to become citizens of the world.
Includes bibliographical references and indexes.
Tabla de contenidos provista por Syndetics
- Part I Influences on Food Around the World
- 1 Introduction
- 2 Cultural Parameters
- 3 Religion
- 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 Americarsquo;s Food Scene Today
- 23 United States
- 24 Diet Counseling in Our Cultural Milieu
- Glossary
- Recipe Index
- Subject Index