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by Kathryn P. Sucher,Pamela Goyan Kittler
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Medicine & Health Sciences
  • Author:
    Kathryn P. Sucher,Pamela Goyan Kittler
  • ISBN:
    0534573398
  • ISBN13:
    978-0534573393
  • Genre:
  • Publisher:
    Cengage Learning; 1 edition (July 13, 1999)
  • Pages:
    500 pages
  • Subcategory:
    Medicine & Health Sciences
  • Language:
  • FB2 format
    1401 kb
  • ePUB format
    1213 kb
  • DJVU format
    1496 kb
  • Rating:
    4.6
  • Votes:
    782
  • Formats:
    mobi txt lit lrf


Though initially written with food service professionals in mind, this is a book any foodie would devour

Cultural Foods: Traditions and Trends, by Pamela Goyan Kittler and Kathryn P. Sucher, Wadsworth/Thompson Learning, Belmont, California, is a remarkable achievement. Though initially written with food service professionals in mind, this is a book any foodie would devour. It starts with the food customs of individual countries and then looks at how arriving immigrants have adapted their usual ways of preparing foods to American ingredients and customs.

Pamela Goyan Kittler/Kathryn P. Sucher. All Documents from Cultural Foods: Traditions and Trends. Get started today for free. final exam 2011-06-30. chapter 1 2011-06-30.

Nearly all religious traditions adhere to their New Cultural Controversy boxes that own calendar of events based on solar or lunar explore current health, nutrition, social, months. These calendars frequently differ from the and environmental issues related to cultural Gregorian calendar used throughout most of the food habits. world in business and government.

See if your friends have read any of Kathryn P. Sucher's books. Cultural Foods: Traditions and Trends by. Pamela Goyan Kittler, Kathryn P. Kathryn P. Sucher’s Followers. None yet. Sucher’s books.

Pamela Goyan Kittler has an MS in Nutritional Science from San Jose State University with an emphasis in nutrition .

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. Sucher recently retired from San Jose State University, where she taught medical nutrition therapy and was the dietetic internship director for 20 years.

Pamela Goyan Kittler, Kathryn P. 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

Toronto: Knopf Goyan, Pamela Kittler and Kathryn P. Sucher (1999) Cultural Foods: Traditions and Trends. History and Trends, Nutritional Anthropology, 23(2): 1-16 Grigg, David B. (1984) An Introduction to Agricultural Geography.

Toronto: Knopf Goyan, Pamela Kittler and Kathryn P. Wadsworth Goyan, Pamela Kittler and Kathryn P. Sucher (1998) Food and Culture in America : A Nutrition Handbook. Mass Market Paperback Grew, Raymond ed (1999) Food in Global History. Griffith, M. R. (2001) Don’t Eat That: The Erotic’s of Abstinence in American Christianity. Grigg, David (1992) The Transformation of Agriculture in the West.

CULTURAL FOOD HABITS Food functions vary culturally, and each group creates categorizations reflective of their priorities. American models, especially the Basic Four Food Groups and, to a lesser extent, the Dietary Guidelines for Americans 2005, describe a culture whose members consume significant amounts of milk and milk products.

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups livin. More).

Cultural Foods: Traditions and Trends, by Pamela Goyan Kittler and Kathryn P. The authors, both nutritionists with a galloping interest in culture, have examined the many ethnic groups and cuisine traditions which comprise "what Americans ea. I was pleased to find that Native Americans, usually left out of such surveys, were included, along with Ugandans, Yemenese, Armenians, Basques and many, many others.

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.

Livina
This book has a lot of good information in it, I have learned about the different ways cultures prepare foods and what influenced the way they eat.
I wish there were more pictures and recipes in the book, but there is a lot of good reading.
I would recommend this to any culinary or nutrition student and those interested in learning about different cultures.
Voodoogore
bought as a gift they loved it great read
misery
My daughter needed this book for her college course. I was surprised that this book costs upwards of $90.00. There was no way I going to pay that. I was happy to find this book on the cheap. For a used book, it was in good condition when we received it.
Tantil
Cultural Foods: Traditions and Trends, by Pamela Goyan Kittler and Kathryn P. Sucher, Wadsworth/Thompson Learning, Belmont, California, is a remarkable achievement. The authors, both nutritionists with a galloping interest in culture, have examined the many ethnic groups and cuisine traditions which comprise "what Americans eat." I was pleased to find that Native Americans, usually left out of such surveys, were included, along with Ugandans, Yemenese, Armenians, Basques and many, many others. Though initially written with food service professionals in mind, this is a book any foodie would devour. It starts with the food customs of individual countries and then looks at how arriving immigrants have adapted their usual ways of preparing foods to American ingredients and customs. The authors examine regional American foodways and typical specialties and provide an ethnic foods glossary, a lengthy bibliography and a dense index which allows the reader to dip in and out of the book with ease. Even the margins are peppered with food lore tidbits.
Dogrel
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.
Querlaca
I bought this book as I am studying to become a Nutrition Assistant, one of the possible job requirements is to educate people of various ethnicities re: their food and possible changes. Some of the sections on the history of the country and people were fairly dense to read. Some of the focus on food was somewhat repetitive, although I did find a few surprises. This book will probably be more useful for me if I do start counseling people.
Fenritaur
The delivery time was quick and the book came in great condition, just like the ad said. Would definitely buy from this seller again. A++++