Food Around the World: A Cultural Perspective, 3e, examines the geographic, historical, cultural, religious, and economic influences that shape food availability and food consumption. Appropriate for students in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations and cuisines. Each region is captured using colorful photographs, maps and recipes that help readers sample the actual heritage. This edition includes a new chapter on Australia and New Zealand, expanded maps and illustrations, new study aids and new recipes that reflect food and cultural patterns around the globe.

Table of Contents

PART ONE: INFLUENCES ON FOOD AROUND THE WORLD 1. Introduction 2. Cultural Parameters 3. Religions PART TWO: EUROPE: EARLY ROOTS OF OUR AMERICAN CUISINE 4. British Isles 5. Scandinavia 6. Central Europe 7. Eastern Europe 8. Italy 9. France PART THREE: ENRICHED BY THE MEDITERRANEAN SPHERE 10. The Iberian Peninsula 11. Greece and the Middle East 12. North Africa PART FOUR: HERITAGE FROM SUB-SAHARAN AFRICA 13. West Africa 14. East and Southern Africa PART FIVE: FOOD TREASURES FROM THE ORIENT AND THE PACIFIC 15. India and Its Neighbors 16. Southeast Asia and Its Islands 17. China 18. Korea 19. Japan 20. Australia and New Zealand PART SIX: AMERICAN FLAVORS 21. South America 22. The Caribbean 23. Central America and Mexico 24. United States GLOSSARY RECIPE INDEX SUBJECT INDEX