Food Around the World examines the geographic, historical, cultural, religious, and economic influences that shape food availability and consumption in various cultures and countries around the world.

Features:

• Offers a broad understanding of cultural food patterns and fosters an appreciation for various regions and nations
• Includes photographs, maps and recipes which brings each region to life and help readers visualize and sample the actual heritage
• Features an increased focus on regional cuisines, margin definitions, three revised chapters and a continued emphasis on the influences that shape food patterns throughout the world

Contents

Influences on Food Around the World

• Cultural Parameters
• Religion

Europe: Roots of Our American Cuisine

• British Isles
• Scandinavia
• Central Europe
• Eastern Europe
• Italy
• France

Enriched by the Mediterranean Sphere

• The Iberian Peninsula
• Greece, Turkey, and the Levant
• North Africa

Heritage From Sub-Saharan Africa

• West Africa
• East and South Africa

Food Treasures From the Orient and the Pacific

• India and Its Neighbors
• Southeast Asia and Its Islands
• China
• Korea
• Japan

Latin American Flavors

• South America
• The Caribbean
• Central America and Mexico

America's Food Scene Today

• United States
• Diet Counseling in Our Cultural Milieu

Index

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