Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals

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Sari Edelstein
Jones & Bartlett Learning, Sep 23, 2009 - Cooking - 610 pages
1 Review
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Associationís Cultural Competence Strategic Plan.
  

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This book needs to get out of the stereotypes and the writer needs to go directly to Haiti and learn about the culture, the food the culinary history and eating habits of the people. This book does nothing more but replicate the stigmas and negativities that are portrayed on Haitians and therefore has no values to readers as it does not contain any real information about eating habits and food culture of Haitians. To say that Haitian dessert consist only of shaved ice with fruit syrup and lunch and the main meal(dinner) covers corn or sorghum porridge with the addition of fruits mango and pineapple is sheer ignorance. Dried fish is an example of the poverty there? Did the writer even read one historical book on gastronomy in the Latin and Caribbean countries? In Spain there are regions where they eat a lot of dried fish and salted cod does that mean that they are poor. Would it suffice to say that Haitian culinary techniques derives from that same culture and the Taino, French, African and other derivatives.
Research and factual accounts are the elements of a successful book. Haiti of course is poor but one thing that it does not lack is culture even in the culinary field. This type of encyclopedia of throwing in several countries together as a mixed salad without taken into accounts the wealth of their culture and realities are an insult to literature.
Alexandra Celestin
 

Contents

Overview of Religions
1
Zaheer Ali Kirmani PhD RD and Sari Edelstein PhD
7
CHAPTER
8
Judaism
13
CHAPTER 4
37
North America
46
Cajun and Creole
53
Central Mexico
65
Sweden
219
Asia
230
Cambodia
243
Far East Afghanistan Pakistan
257
CHAPTER 23
269
Nepal
285
Japan
293
Korea
305

CHAPTER 49
74
Chinese American
77
French Canadian
91
CHAPTER 10
99
CHAPTER 11
113
CHAPTER 12
123
CHAPTER 13
133
CHAPTER 14
145
CHAPTER 15
163
Ireland
181
CHAPTER 50
186
CHAPTER 17
189
CHAPTER 19
210
Russia
315
Africa KatherineL Cason PhD RD Marta Eugenia
423
Algeria 341
433
Botswana 351
439
Constance BrownRiggs MSEd RD CDE CDN Jamaica
451
Brazil
463
Argentina
471
Peru
485
Ahlam Badreldin Ibrahim Al Shikieri
494
Bilad Al Sham Syria Lebanon
571
Arabian Peninsula Saudi Arabia Yemen
591
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