Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals - 9780763759650

This text for food and nutrition professionals and students overviews the dietary restrictions of 4 major religions and denominations, then offers sections on material on regional cuisines and cultures in eight regions and many countries around the world. Material on North America focuses on Alaska, Cajun and Creole, Central Mexico, and Chinese American culture. Each country chapter includes featured recipes, notes on pronunciation, and information on the culture's history, religious customs, nutritional traditions, and cooking methods. There is also material on food in traditional celebrations and medicinal treatments, as well as international commerce and health and nutrition challenges. To enhance communication and counseling by food and nutrition professionals, there is advice on cultural customs surrounding food, attitudes toward help seeking and authority, and expectations of family and relationships. Country chapters also include personal experiences from chapter authors. B&w photos are included in a two-color layout. A companion web site offers study guides, activities, quizzes, a test bank, a sample course syllabus, lecture slides with color photos, and additional recipes. Edelstein teaches nutrition at Simmons College. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)