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.Read more
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