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Cultural Foods: Traditions and Trends
by Pamela Goyan Kittler and Kathryn P. Sucher
Available from Amazon
$78.95
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Features
Paperback: 552 pages
Publisher: Brooks Cole; 1 edition (July 13, 1999)
Language: English
ISBN-10: 0534573398
ISBN-13: 978-0534573393
Product Dimensions:
9.1 x 7.5 x 1.1 inches
Shipping Weight: 1.8 pounds ()
Book Description
This book provides information on the health, culture, and food and nutritional habits of most ethnic and racial groups living in the United States. It is designed to help students, chefs and others in the food service industry, and health professionals work effectively with members of different ethnic and religious groups in a culturally sensitive manner. It may be used in a course that fulfills a multicultural requirement for a general education student.
About the Author
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 Sc.D. from Boston University Medical Center in Nutritional Science. She has held several positions in industry before coming to San Jose State University. She is a recognized authority on how diet, health, and disease are affected by culture/ethnicity and religion. Other research interests include medical nutrition therapy. Dr. Sucher has published newsletters, numerous articles, and textbooks on this subject. She is also the co-author of the best-selling text FOOD AND CULTURE, Third Edition (Thomson Wadsworth, 2004).
Reader Reviews
While comprehensive, this is too broad, too general and very stereotypical. Each 'cultural' group represented in the United States has the same diet as their fellows, it seems. It can also be very bland: since coming to the U.S., X group's consumption of 'junk' food, milk, and such, has increased. There are also some serious mistakes. Scotch is the alcoholic drink while Scottish refers to the people. Yet, the authors insist on calling a particular people the "Scotch Irish" (a group not recognized in Europe). Should you want very general information, without consulting specialist sources, this might be adequate for your purposes, but if it is to be used in, say, a course introducing topics of food and culture, this is not the book to use.
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