Download or read book The Food and Culture Around the World Handbook written by Helen C. Brittin and published by Pearson Higher Ed. This book was released on 2011-11-21 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. This book provides specific information on the food and culture of each of the 195 countries in the world. Designed to be consistent and concise, it uses an outline format that details the cultural factors related to food ( such as geography, ethnic group, religions and education) and the food itself ( such as typical dishes, special occasion foods, meals and service and street food and snacks). Its goal is to help readers develop multicultural competence and cultural sensitivity so they are more equipped to provide adequate food service, nutrition education, and health care to an increasingly diverse population. Some features for each country entry include: COUNTRY NAME (Official Name) Culture Geography location and topography Major Languages Ethnic Groups and % of population in each group Major Religions Official religion and % of population affiliated with each religion Agriculture chief crops and livestock Brief History Industries All types of food coverage including influences on food and specialty or occasion food A perfect blend of culture and food, this is a great resource for anyone in the food service industry!

Download or read book Food Cultures of the World Encyclopedia 4 volumes written by Ken Albala and published by Bloomsbury Publishing USA. This book was released on 2011-05-25 with total page 1566 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.

Download or read book The Food and Culture Around the World Handbook written by Helen C. Brittin and published by . This book was released on 2011 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides specific information on the food and culture of each of the 195 countries in the world. Designed to be consistent and concise, it uses an outline format that details the cultural factors related to food ( such as geography, ethnic group, religions and education) and the food itself ( such as typical dishes, special occasion foods, meals and service and street food and snacks). Its goal is to help readers develop multicultural competence and cultural sensitivity so they are more equipped to provide adequate food service, nutrition education, and health care to an increasingly diverse population. Some features for each country entry include: COUNTRY NAME (Official Name) Culture Geography location and topography Major Languages Ethnic Groups and % of population in each group Major Religions Official religion and % of population affiliated with each religion Agriculture chief crops and livestock Brief History Industries All types of food coverage including influences on food and specialty or occasion food A perfect blend of culture and food, this is a great resource for anyone in the food service industry!

Download or read book Food Culture in Southeast Asia written by Penny Van Esterik and published by Bloomsbury Publishing USA. This book was released on 2008-08-30 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.

Download or read book Food Culture in South America written by José Rafael Lovera and published by Bloomsbury Publishing USA. This book was released on 2005-05-30 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups—Indians, Europeans, and Africans—and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples, wheat and wine, with little success. Many dishes, cooking methods, and food habits have survived with little modification since time immemorial. Students and other readers will learn much about the South American foodways in daily life today, with special attention paid to historical perspective and any rural and urban differences. For example, in all the major cultural groups, food preparation and cooking have always been women's work, with the exception of the meat roast (asado) by llaneros and gauchos. The rise of the cooking profession is discussed as well. A fascinating look at the daily meal schedule includes insight in to how the European conquerors imposed their eating habits and encouraged overeating, with the abundance found in the New World. Modern life is shown to affect where people eat, as buying meals, often from street vendors, during the workday has become more of a necessity. The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes from many of the countries and illustrations complement the narrative.

Download or read book Food Culture in Germany written by Ursula Heinzelmann and published by Bloomsbury Publishing USA. This book was released on 2008-06-30 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food—the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health. The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.

Download or read book Food Culture in Central America written by Michael R. McDonald and published by Bloomsbury Publishing USA. This book was released on 2009-06-22 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: This entry in the Food Culture around the World series helps those in the United States understand the new immigrants from Central America who have brought their food cultures with them. Food Culture in Central America illustrates the unique foodways of the region in depth—and in English—for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various meal settings—street vendors, modest comedors, and fancy restaurants. The role of food in common festivals and life cycle rituals is explored as well, including Christmas, Semana Santa, and Quincineras. Author Michael R. McDonald emphasizes the living process of "metatezation," referring to the use of the traditional metate, a stone platform used to grind ingredients, resulting in the unique flavors and textures of the cuisines. The process echoes the concept of "mestizaje," the intense hybrid mixture of identities throughout Latin America, which is also explained.

Download or read book Food Culture in the Caribbean written by Lynn M. Houston and published by Bloomsbury Publishing USA. This book was released on 2005-06-30 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion of the Caribbean concept of making do—using whatever is on hand or can be found—the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors. The Caribbean is known as the cradle of the Americas. The Columbian food exchange, which brought products from the Caribbean and the Americas to the rest of the world, transformed global food culture. Caribbean food culture has wider resonance to North, Central, and South America as well. The parallels in the food-related evolution in the Americas include the early indigenous foods and agriculture; the import and export of foods; the imported food culture of colonizers, settlers, and immigrants; the intricacies of defining an independent national food culture; the loss of the traditional agricultural system; the trade issues sparked by globalization; and the health crises prompted by the growing fast-food industry. This thorough overview of island food culture is an essential component in understanding the Caribbean past and present.

Download or read book The Food and Culture Around the World Handbook written by Helen C. Brittin and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Culture in Sub Saharan Africa written by Fran Osseo-Asare and published by Bloomsbury Publishing USA. This book was released on 2005-06-30 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.

Download or read book Food Culture in Italy written by Fabio Parasecoli and published by Bloomsbury Publishing USA. This book was released on 2004-10-30 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is keen interest in the exquisite yet simple Italian cuisine and Italian culture. This volume provides an intimate look at how Italians cook, eat, and think about food today. It describes the cornucopia of foodstuffs and classic ingredients. An overview of the typical daily routine of meals and snacks gives a good feel for the everyday life. The changing roles of women are explored with a discussion of the inroads that convenience foods are making. In addition, the current concerns about the food supply, the benefits of the Mediterranean diet, and the slow food movement are tied in to the debates on these issues in the United States. Food is one of the main reasons why many Americans travel to Italy. Yet, the fascination with Italian cuisine is not all about health or taste. There is much more to it. Italian food is perceived and portrayed in the media as representing a whole lifestyle: Italians live la dolce vita, leisurely eating and drinking with friends and families, families are still important, and communities are close knit. The reality of Italian society is more complex, and this volume offers a balanced view of Italian culture and identity through its foodways.

Download or read book Food Culture in Mexico written by Janet Long-Solis and published by Bloomsbury Publishing USA. This book was released on 2005-01-30 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century—when the Spaniards introduced new foodstuffs, adding variety to the diet—and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.

Download or read book Food Culture in India written by Colleen Taylor Sen Ph.D. and published by Bloomsbury Publishing USA. This book was released on 2004-07-30 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: The extreme diversity of Indian food culture—including the dizzying array of ingredients and dishes—is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives. From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.

Download or read book Food Culture in the Near East Middle East and North Africa written by Peter Heine and published by Bloomsbury Publishing USA. This book was released on 2004-12-30 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters. This thorough overview provides huge insight into the lives of everyday people in the regions through their food culture. One chapter describes the major foodstuffs and how they are used. Another discusses gender roles and cooking, the use of cookbooks, and details the typical kitchen and its contents, from appliances to utensils. A chapter on typical meals shows the daily rituals of the various peoples. The Eating Out chapter provides a fascinating look at the workings and décor of small, traditional restaurants, the popularity of picnics, and more. Next, food in the context of religious holidays and life-cycle celebrations is discussed. Finally, traditional folk and modern beliefs about diet and health round out the coverage.

Download or read book Food Around the World written by Margaret McWilliams Ph.D., R.D., Professor Emeritus and published by Pearson Higher Ed. This book was released on 2014-01-14 with total page 573 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. 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.

Download or read book Routledge International Handbook of Food Studies written by Ken Albala and published by Routledge. This book was released on 2013-05-07 with total page 667 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies. This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities.

Download or read book Cuisine and Culture written by Linda Civitello and published by John Wiley & Sons. This book was released on 2011-03-29 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.