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.

This book is part of a book series called Food Around the World .

There are 504 pages in this book. This book was published 2014 by Pearson Education (US) .

This book has the following chapters:

PART I-INFLUENCES ON FOOD AROUND THE WORLD

Chapter 1 Introduction

Chapter 2 Cultural Parameters

Chapter 3 Religions

PART II-EUROPE: EARLY ROOTS OF OUR AMERICAN CUISINE

Chapter 4 British Isles

Chapter 5 Scandinavia

Chapter 6 Central Europe

Chapter 7 Eastern Europe

Chapter 8 Italy

Chapter 9 France

PART III-ENRICHED BY THE MEDITERRANEAN SPHERE

Chapter 10 The Iberian Peninsula

Chapter 11 Greece and the Middle East

Chapter 12 North Africa

PART IV-HERITAGE FROM SUB-SAHARAN AFRICA

Chapter 13 West Africa

Chapter 14 East and Southern Africa

PART V-FOOD TREASURES FROM THE ORIENT AND THE PACIFIC

Chapter 15 India and Its Neighbors

Chapter 16 Southeast Asia and Its Islands

Chapter 17 China

Chapter 18 Korea

Chapter 19 Japan

Chapter 20 Australia and New Zealand

PART VI-AMERICAN FLAVORS

Chapter 21 South America

Chapter 22 The Caribbean

Chapter 23 Central America and Mexico

Chapter 24 Canada

Chapter 25 United States