Food and Culture
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Imported Edition - Ships in 18-21 Days
Free Shipping in India on orders above Rs. 500
Providing current information on the health, culture, food and nutrition habits of the most common ethnic and racial groups living in the United States, FOOD AND CULTURE supports human diversity and inclusivity and provides you with an accessible lens to see connection. This market-leading text for cultural foods courses is also designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. It also will help you develop a grounded perspective of the diversity in the United States and enhances effective communication across cultures in any field of work. The authors include comprehensive coverage of key ethnic, religious and regional groups, including Native Americans, Europeans, Africans, Black Americans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, people of the Balkans, Middle Easterners, Asian Indians, and regional Americans.
Furstenau, Nina: - Nina Mukerjee Furstenau is a Fulbright Global Scholar with a research focus on heritage foods, food and identity and food history. She is retired from the Science and Agricultural Journalism program at the University of Missouri where she was director of food systems communication and where she received the Outstanding Writing Intensive Teaching Award for her courses in food and culture writing. Furstenau is the author of the award-wining book, BITING THROUGH THE SKIN: AN INDIAN KITCHEN IN AMERICA'S HEARTHLAND (MFK Fisher Book Award among other recognitions) about how food traditions pass through generations, across oceans and time; GREEN CHILI & OTHER IMPOSTERS, about food movements around the world especially under colonialism, and CHILIES CHHANA AND RASA, its counterpart in India; TASTY! MOZAMBIQUE, a low-literacy cookbook for small holder female farmers created to help reduce childhood stunting due to micronutrient deficiencies; and SAVOR MISSOURI: RIVER HILLS COUNTRY FOOD AND WINE, about the flavors of region and the people who create them. Furstenau is the director of the Food Program for Media for Change and leads food and culture international immersion travel. She began her journey in heritage foods and nutrition as a Peace Corps volunteer in North Africa and never looked back.
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