English | 2015 | Original PDF | 50 MB | 573 Pages
by Margaret McWilliams
Discover the evolution of food.
Food Around the World: A Cultural Perspective, 4e
is a unique and fascinating text examining the geography, history,
economic, religious, and cultural factors influencing food consumption
and availability. Appropriate for all students, especially those in food
science, dietetics, and nutrition, it examines cultural food patterns
and fosters an appreciation for various regions, nations, and cuisines.
Chapters explore how and why different regions developed their unique
cuisines and include recipes from each region. Vivid maps and
photographs bring global cultures and foods to life as students travel
through each chapter. Extensive learning tools help students master
material and make the text an instructor-friendly resource.
Teaching and Learning Experience
This text provides a comprehensive and engaging cultural examination of food around the globe. It provides:
- Cultural insight through food: Chapters use food as an engaging avenue of insight into cultures around the world.
- Well-rounded understanding: Detailed chapters present topics with proper context and include effective learning tools.
- Opportunities to experience global cuisine: Students can create dishes from around the world, bringing topics from the text to life in the kitchen.
- Rich visuals to engage readers: Numerous maps, photos, and figures illustrate and support the text and engage visual learners.
ISBNs: B00HSTI55I, 0133457982, 0133493784, 0133457982, 0137612648, 9780133457988, 9780133493788, 9780147145734, 9780133458039, 9780133458008, 9780137612642, 978-0133457988, 978-0133493788, 978-0147145734, 978-0133458039, 978-0133458008, 978-0137612642
