[Ebook PDF] Food and Culture, 7th Edition

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[Ebook PDF] Food and Culture, 7th Edition

ISBN-13: 978-1305628052
ISBN-10: 1305628055

Author: Pamela Goyan Kittler (Author), Kathryn P. Sucher (Author), Marcia Nelms (Author)

FOOD AND CULTURE 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.

PREFACE
The population of the United States is increasingly heterogeneous, moving toward a plurality of ethnic, religious, and regional groups. Each of these groups has traditional food habits that differ—slightly
or significantly—from the so-called typical American majority diet. Effective nutrition counseling, education, and food service require that these variations be acknowl – edged and understood within the context of
culture. It is our goal to provide dietitians, nutritionists, and food service profession – als with the broad overview needed to avoid ethnocentric assumptions and the nutrition specifics helpful in working with each group discussed. We have attempted to combine the conceptual with the technical in a way that is useful to other health professionals as well.
We would like to draw attention specifi – cally to the area of nutrition counseling: “In nutrition counseling, where many thera – peutic interventions are on a personal level, sensitivity to the strong influence of culture on an individual’s food intake, attitudes, and behaviors is especially imperative. . . . Multicultural competence is not a luxury or a spe – cialty but a requirement for every registered dietitian” (Curry, 2000, pp. 1, 142). A model (Harris-Davis & Haughton, 2000) recom -mended for multicultural nutrition compe-tencies specifically lists the following:
1. Understand food selection, preparation, and storage with a cultural context.
2. Have knowledge of cultural eating patterns and family traditions such as core foods, traditional celebrations, and fasting.
3. Familiarize self with relevant research and latest findings regarding food practices and nutrition-related health problems of various ethnic and racial groups.
4. Possess specific knowledge of cultural values, health beliefs, and nutrition practices of particular groups served, including culturally different clients.
This book offers information fundamental to these competencies.
How the Book Is Organized
The first four chapters form an introduction to the study of food and culture. Chapter 1 discusses methods for understanding food habits within the context of culture, chang – ing demographics, and the ways in which ethnicity may affect nutrition and health sta -tus. Chapter 2 focuses on the role of diet in traditional health beliefs. Some intercultural communication strategies are suggested in Chapter 3, and Chapter 4 outlines the major Eastern and Western religions and reviews their dietary practices in detail.
Chapters 5 through 14 profile North American ethnic groups and their cuisines. We have chosen breadth over depth, discussing groups with significant populations in the United States, as well as smaller, more recent immigrant groups who have had an impact on the health care system. Other groups with low numbers of immigrants but notable influences on American cooking are briefly mentioned.
Groups are considered in the approximate order of their arrival in North America. Each chapter begins with a history of the group in the United States and current demographics.
Worldview (outlook on life) is then examined, including religion, family structure, and traditional health practices. This background information illuminates the cultural context from which ethnic foods and food habits emerge and evolve. The next section of each chapter outlines the traditional diet, including ingredients, some common dishes, meal patterns, special occasions, the role of food in the society, and therapeutic uses of food. The final section explains the contemporary diet of the group, such as adaptations made by the group after arrival in the United States and influences of the group on the American diet.
Reported nutritional status is reviewed, and general counseling guidelines are provided.
One or more cultural food group tables are found in each of the ethnic group chapters. The emphasis is on ingredients common to the populations of the region. Important variations within regions and unique food habits are listed in the “Comments” column of the table. Known adaptations in the United States are also noted. The tables are intended as references for the reader; they do not replace either the chapter.
content or an in-depth interview with a client. Chapter 15 considers the regional American fare of the Northeast, the Midwest, the South, and the West. Each section includes an examination of the foods common in the region and general nutritional status. Canadian regional fare is also briefly considered. This chapter brings the study of cultural nutrition full circle, discussing the significant influences of different ethnic and religious groups on North American fare.