Food Around the World A Cultural Perspective

Discover the evolution of food.

Food Around the World: A Cultural Perspective, 4e is a unique and fascinating text examining the geography, history, economic, religious, and cultural factors influencing food consumption and availability. Appropriate for all students, especially those in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations, and cuisines. Chapters explore how and why different regions developed their unique cuisines and include recipes from each region. Vivid maps and photographs bring global cultures and foods to life as students travel through each chapter. Extensive learning tools help students master material and make the text an instructor-friendly resource.

Teaching and Learning Experience

This text provides a comprehensive and engaging cultural examination of food around the globe. It provides:

• Cultural insight through food: Chapters use food as an engaging avenue of insight into cultures around the world.
• Well-rounded understanding: Detailed chapters present topics with proper context and include effective learning tools.
• Opportunities to experience global cuisine: Students can create dishes from around the world, bringing topics from the text to life in the kitchen.
• Rich visuals to engage readers: Numerous maps, photos, and figures illustrate and support the text and engage visual learners.

PART I—INFLUENCES ON FOOD AROUND THE WORLD          

Chapter 1        Introduction   

Chapter 2        Cultural Parameters    

Chapter 3        Religions        

PART II—EUROPE: EARLY ROOTS OF OUR AMERICAN CUISINE     

Chapter 4        British Isles    

Chapter 5        Scandinavia    

Chapter 6        Central Europe           

Chapter 7        Eastern Europe           

Chapter 8        Italy    

Chapter 9        France

PART III—ENRICHED BY THE MEDITERRANEAN SPHERE     

Chapter 10      The Iberian Peninsula 

Chapter 11      Greece and the Middle East  

Chapter 12      North Africa  

PART IV—HERITAGE FROM SUB-SAHARAN AFRICA    

Chapter 13      West Africa    

Chapter 14      East and Southern Africa

PART V—FOOD TREASURES FROM THE ORIENT AND THE PACIFIC          

Chapter 15      India and Its Neighbors         

Chapter 16      Southeast Asia and Its Islands          

Chapter 17      China  

Chapter 18      Korea 

Chapter 19      Japan  

Chapter 20      Australia and New Zealand   

PART VI—AMERICAN FLAVORS       

Chapter 21      South America           

Chapter 22      The Caribbean

Chapter 23      Central America and Mexico 

Chapter 24      Canada

Chapter 25      United States

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