FOOD AND CULTURE, International Edition is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most
common ethnic and racial groups living in the United States. It is 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. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans,
Europeans, Africans, 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.
