Online Instructor's Manual - Couverture rigide

Karen, Friedman-Kester

Couverture rigide

ISBN 10 : 0131936417 ISBN 13 : 9780131936416

Editeur : Financial Times Prentice Hall, 2007

A propos du livre

Quatrième de couverture :

Food Around the World: A Cultural Perspective

Third Edition

 

Margaret McWilliams

 

Investigate what and how people eat as you explore the ways that geography and history have combined to shape the food patterns and cultures of countries and regions throughout the world. Examine how natural disasters, economics, and politics are contributing to food insecurity in many regions.

 

 Maps, photographs, and recipes bring this study alive to help build an appreciation of the world’s cuisines and open the doorway to a better understanding of the food ways of America’s increasingly diverse population.

 

Study aids include:

• More than 20 maps of regions and countries
• More than 200 color and 300 black-and-white photos
• Chapter objectives
• Definitions in the margins
• Glossary
• Many recipes representative of the countries and regions in each chapter
• Chapter summaries
• Various types of study questions
• Suggested web sites
• Bibliographies by country or region 

This beautiful and unique book is one that will earn a permanent spot in your personal library, where it can serve as a valuable reference for your culinary adventures, whether they be in your kitchen, your armchair, or while touring the globe.

Présentation de l'éditeur :

Food Around the World: A Cultural Perspective, 3e, examines the geographic, historical, cultural, religious, and economic influences that shape food availability and food consumption. Appropriate for students in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations and cuisines. Each region is captured using colorful photographs, maps and recipes that help readers sample the actual heritage.  This edition includes a new chapter on Australia and New Zealand, expanded maps and illustrations, new study aids and new recipes that reflect food and cultural patterns around the globe.

À propos de cette édition

• Éditeur: Financial Times Prentice Hall
• Date d'édition: 2007
• ISBN 10: 0131936417
• ISBN 13: 9780131936416
• Reliure: Relié