Food and Culture

by Marcia Nelms, Kathryn P. Sucher, Pamela Goyan Kittler

Book Overview

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0538734973
• ISBN13: 9780538734974
• Release Date: August 2011
• Publisher: Wadsworth Publishing Company
• Length: 546 Pages
• Weight: 2.60 lbs.
• Dimensions: 0.9" x 7.9" x 9.9"

Customer Reviews

Good reference, broad application

I purchased this book for a course on determinants of food culture and food behavior. It's a good review of several cultures, and incorporates some basic historical details. However, it's by no means exhaustive. If you're looking for a good reference for several cultures, this is a great book, but if you want only information specific to one culture, I suggest exploring other options.

Food and Culture

I purchased this book for a class I am taking called Multicultural Food Habits. I am very much enjoying the textbook. The theories, etc. are written in such a way that it makes the reading very interesting. I highly recommend it. Also, for people who do travel globally, it is a great resource for foods from various cultures, with an extensive glossary.

Look no Further!

If you are looking for a resource on food and culture look no further! Food and Culture by Pamela Goyan Kittler and Kathryn P. Sucher sets the gold standard. The book contains excellent background information beginning with an overview of how food and culture relate to each other, followed by chapters on traditional health beliefs and practices, food and religion, and intercultural communication. Following these rich and fascinating foundation chapters, the book devotes separate chapters to specific cultural groups. In each of these chapters, the specific group's history in the US. and their worldview (including religion and family) are presented. Also included are each cultural group's common foods and ingredients, typical meal patterns, and foods served on festive occasions. Additionally, the meaning of what culturally specific foods mean to the group and therapeutic beliefs and practices surrounding their consumption are included. Each chapter ends with how the group has adapted its food habits in the US and the clinical implications for dietitians and other healthcare workers who work with members of the group. Increasing cultural competence is the cornerstone of this extraordinary book. Thus, it is much more than a cultural nutrition textbook. Anyone who works with culturally diverse groups will find the book as an invaluable resource, including nurses, physicians, dietitians, nutritionists, public health professionals, food service professionals, health educators, teachers, and diversity trainers. In fact, Food and Culture is a fascinating read for the general public interested in why different groups eat different foods.

Yum to both tastes and territories

Many discussions of cultural difference gnaw on intangibles. Communication styles, values, equity, political correctness and globalization strategies may be cut up to be analyzed or chewed with passion, but often remain abstract, easy to deny, hard to concretize and forever shifting. Not so food. "You eat what you are," exclaim the authors of Food and Culture. The visible variety of the table gives a rich taste of the history, habits and behaviors of people, and often provide handles for grasping the less concrete aspects of culture. Kittler, a nutrition consultant, and Sucher, a professor of Food Science, have ostensibly written a textbook for health and food service professionals. Food and Culture, however, reaches far beyond ingredients and dishes on the table in diverse US households, cafeterias, restaurants and hospitals. Food in almost every instance transcends simple nourishment. It has inevitably interpersonal, aesthetic, social, religious, demographic and even political implications. Food is the staff of life in the fullest sense of the word, whether it be anchored in bread, rice, tortillas or taro root. It deserves more attention from interculturalists and diversity trainers in general than it usually gets. The diversity of diet found among the various groups in the USA is the meat of this book. However, starting with Native Americans and moving through the waves of immigration, this means just about everybody in the world. The authors distill this breadth and complexity by a clear focus on health, broadly understood as physical, psychological and social. They describe how the diverse US population, both by ethnicity and region, express their traditional culinary preferences as well as lift the lid on what is being cooked up in the stew pot of assimilation. In all this they never lose sight of how the health care practitioner like a good maitre d' can competently interpret, assist and advise. The book opens with an overview of how food and culture relate to each other and to traditional health beliefs and practices. Kittler and Sucher recognize that counselors, educators and healthcare professionals need interpersonal cultural competence, and provide them with a high-caloric chapter on intercultural communication, geared to their specific needs and activities. While many diversity initiatives avoid the treacle of religion, it is an essential ingredient for digesting the topic of eating habits. Food and Culture contains not only an introductory chapter on Food and Religion, but returns to the theme whenever discussing a specific group requires it. Kittler and Sucher have a set menu for serving up each cultural group. They ready the table with its history in the US. As an aperitif, they describe its "worldview," in particular the institutions of religion and family. The entree is a buffet of the group's common foods and ingredients, laid out to show how meals are composed and served daily, as well as on festive occasions. This is foll

Use as text or read for fun!

This volume is readable, engaging and expertly researched. Yes $52 is a bit painful - but it truly is a unique piece.Do you want to know the current diet of a third generation Italian American? The nutritional problems specific to recent immigrants from Samoa? What genetic predispositions for riboflavin deficiencies exist among indigenous north american poulations? It's all here.The authors' use of bold headings, photos and catchy sidebars all contribute to an excellent primer on the cultural influences on nutrition in present-day US.