Appreciation and understanding of cultures around the world and techniques for effective communication are the challenging goals of this text. Food is featured prominently because of its universal appeal and the meaningful ways that geography, climate, economics, and religion have combined with history and culture to define the ingredients and food patterns unique to countries and regions around the world. Dietetics students need this knowledge as they prepare to counsel clients in our increasingly inter-cultural milieu. All students require a sound fundamental knowledge of the world's nations and the uniqueness of today's rich cultural patterns as they prepare to become citizens of the world.

• 64 pages of full color and 200 black and white photographs—Found throughout the book.

  • Promote interest and understanding about foreign countries and their people.

• Maps of world continents and individual countries—Included to clarify the locations of countries and regions of the world.

  • Aid students in gaining understanding of the location and size of countries around the world.

• Chapter summaries.

  • Provide students with a useful review and study tool.

• Key terms in each chapter.

  • Facilitate study and promote vocabulary development.

• Study questions.

  • Promote integration and comparisons to enhance understanding.

• Recipes—Provide the chance for actual tasting experiences at home or in a class setting.

  • Offer students opportunities to experience foods from other cultures.

• Glossary—Featured at the end of the book.

  • Familiarizes students with numerous ingredients and foreign dishes.

I. INFLUENCES ON FOOD AROUND THE WORLD.

II. EUROPE—ROOTS OF OUR AMERICAN CUISINE.

III. ENRICHED BY THE MEDITERRANEAN SPHERE.

IV. HERITAGE FROM SUB-SAHARAN AFRICA.

V. FOOD TREASURES FROM THE ORIENT AND THE PACIFIC.

VI. LATIN AMERICAN FLAVORS.

VII. AMERICA'S FOOD SCENE TODAY.

Introduction to Foods  (Food Science)
Cultural Foods  (Food Science)
Tourism Geography  (Travel & Tourism)

Food Around the Word: A Cultural Perspective drags on the authors' extensive travels to shoo students how food preferences and eating habits provide a fascinating and very approachable avenue for promoting understanding among cultures. The text encourages students to visualize—and sample—the food heritage's of people from around the world through the use of:

• Maps
• Recipes
• Nearly 2(10 full-color photos with 200 more black & white photos

Chapters also feature learning aids that help students master the material. These include:

• Highlight boxes with special topics
• Key terms
• Chapter summaries
• Study questions
• Bibliographies

An extensive knowledge of cultural food preferences is particularly Y important for dietitians, nutritionists, and food technologists as they meet the challenge of helping people from different cultures achieve healthy and satisfying ethnic and American food patterns in this country.

Companion Website - McWilliams
McWilliams
©2003  |  Prentice Hall  |  Website  |  Live
ISBN-10: 0130950165  |  ISBN-13: 9780130950161
This online resource is available at no cost at http://www.prenhall.com/mcwilliams.
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For the Food Science Discipline

MasterCook 11
Pearson
©2011   |   Prentice Hall   |   CD-ROM Only   |   Instock
ISBN-10: 0132557800   |   ISBN-13: 9780132557801
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