Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals
Jones & Bartlett Learning, Sep 23, 2009 - Cooking - 610 pages
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.
Overview of Religions
Zaheer Ali Kirmani PhD RD and Sari Edelstein PhD
Cajun and Creole
Far East Afghanistan Pakistan
Africa KatherineL Cason PhD RD Marta Eugenia
Constance BrownRiggs MSEd RD CDE CDN Jamaica
Ahlam Badreldin Ibrahim Al Shikieri
Bilad Al Sham Syria Lebanon
Arabian Peninsula Saudi Arabia Yemen
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Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and ...
No preview available - 2009