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Food and culture / Pamela Goyan Kittler, Kathryn P. Sucher and Marcia Nahikian-Nelms.

By: Contributor(s): Material type: TextTextPublication details: Australia : Wadsworth Cengage Learning, c2011Edition: 6th Edition / International EditionDescription: xii, 546 pages : illustrations ; 25 cmISBN:
  • 9780538736220
Subject(s): LOC classification:
  • TX 357 .K58 2011
Contents:
Ch. 1. Food and Culture -- Ch. 2. Traditional Health Beliefs -- Ch. 3. Intercultural Communication -- Ch. 4. Food and Religion -- Ch. 5. Native Americans -- Ch. 6. Northern and Southern Europeans -- Ch. 7. Central Europeans, People of the Former Soviet Union, and Scandinavians -- Ch. 8. Africans -- Ch. 9. Mexicans and Central Americans -- Ch. 10. Caribbean Islanders and South Americans -- Ch. 11. East Asians -- Ch. 12. Southeast Asians and Pacific Islanders -- Ch. 13. People of the Balkans and the Middle East -- Ch. 14. South Asians -- Ch. 15. Regional Americans.
Summary: 'Food and Culture' is designed to help health professionals, chefs and others in the food service industry learn how to work effectively with members of different ethnic and religious groups in a culturally sensitive manner.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 357 .K58 2011 (Browse shelf(Opens below)) c.1 Available NULIB000001843

Includes index.

Ch. 1. Food and Culture -- Ch. 2. Traditional Health Beliefs -- Ch. 3. Intercultural Communication -- Ch. 4. Food and Religion -- Ch. 5. Native Americans -- Ch. 6. Northern and Southern Europeans -- Ch. 7. Central Europeans, People of the Former Soviet Union, and Scandinavians -- Ch. 8. Africans -- Ch. 9. Mexicans and Central Americans -- Ch. 10. Caribbean Islanders and South Americans -- Ch. 11. East Asians -- Ch. 12. Southeast Asians and Pacific Islanders -- Ch. 13. People of the Balkans and the Middle East -- Ch. 14. South Asians -- Ch. 15. Regional Americans.

'Food and Culture' is designed to help health professionals, chefs and others in the food service industry learn how to work effectively with members of different ethnic and religious groups in a culturally sensitive manner.

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