FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current 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. The authors 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, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.Asparagus and Crabmeat Soupa, b Braised Bean Curda, b or Grilled Beef with Lemongrassa, b Stir-Fried Vegetables Steamed Rice ... Hmong fare traditionally differs from Laotian cooking and shares some similarities with Vietnamese cuisine.
|Title||:||Food and Culture|
|Author||:||Pamela Goyan Kittler, Kathryn Sucher, Marcia Nelms|
|Publisher||:||Cengage Learning - 2011-08-22|