This book provides information on the health, culture, and food and nutritional habits of most ethnic and racial groups living in the United States. It is designed to help students, chefs and others in the food service industry, and health professionals work effectively with members of different ethnic and religious groups in a culturally sensitive manner. It may be used in a course that fulfills a multicultural requirement for a general education student.
Table of Contents
1. Food and Culture.
2. Food and Religion.
3. Native Americans.
8. Southeast Asians and Pacific Islanders.
9. The People of Greece and the Middle East.
10. Asian Indians.
11. Regional Americans.
12. Intercultural Communication in the Foodservice Workplace.
Glossary of Ethnic Ingredients/ Bibliography/ Appendixes/ Index.