Food and Culture

ISBN-10: 0534561128

ISBN-13: 9780534561123

Edition: 4th 2004 (Revised)

Authors: Pamela Goyan Kittler, Kathryn P. Sucher

List price: $117.95
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Description:

FOOD AND CULTURE provides 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. Authors Pamela Goyan Kittler and Katherine P. Sucher 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, Greeks, Middle Easterners, Asian Indians, and regional Americans.
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Book details

List price: $117.95
Edition: 4th
Copyright year: 2004
Publisher: Brooks/Cole
Publication date: 7/8/2003
Binding: Paperback
Pages: 608
Size: 7.75" wide x 9.75" long x 1.00" tall
Weight: 2.2

Pamela Goyan Kittler has an MS in Nutritional Science from San Jose State University with an emphasis in nutrition education and currently works as a cultural nutritionist. She is the author of three undergraduate textbooks, has published numerous articles in professional journals and newsletters, and frequently presents lectures and workshops on topics of food and culture.

Dr. Sucher received her bachelor's and master's degrees from the University of California and her ScD from Boston University Medical Center in Nutritional Science. She recently retired from San Jose State University, where she taught medical nutrition therapy and was the dietetic internship director for 20 years. in addition to her research interest in nutrition therapy, she is also a recognized authority on how diet, health, and disease are affected by culture/ethnicity and religion. Dr. Sucher has published newsletters, numerous articles, and textbooks on this subject. She is also the coauthor of Nutrition Therapy and Pathophysiology, 3e (Cengage Learning 2016) and Food and Culture, 6e (Cengage Learning 2012).

1. Food and Culture. 2. Traditional Health Beliefs and Practices. 3. Intercultural Communication. 4. Food and Religion. 5. Native Americans. 6. Northern and Southern Europeans. 7. Central Europeans, People of the Former Soviet Union, and Scandinavians. 8. Africans. 9. Mexicans and Central Americans. 10. Carribean Islanders and South Americans. 11. Chinese, Japanese, and Koreans. 12. Southeast Asians and Pacific Islanders. 13. People of the Balkans and the Middle East. 14. Asian Indians and Pakistanis. 15. Regional Americans. Recipes. Glossary of Ethnic Ingredients. Table of Food Composition for Ethnic Ingredients. Recipes. Resources. References. Index.
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