Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals
Jones & Bartlett Learning, 2011 - 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 Association’s Cultural Competence Strategic Plan.
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I wrote this in amazon after purchasing and reading some of the text:
I admire the effort put forth this text. I like the historical and geographical information related to each country/food. However, my complaints are the exclusion of key cultures that are high presence in the U.S., lack of proofreading (errors in Spain section), and potential lack of review by people of the culture discussed. Let me reference some of these errors. 1) p209 "Welcome to the land of flamenco, bullfighting, and soccer!" This is highly stereotypical: a large population of Spanish do not identify with any of these. 2) p215 "Cafe con leche is a popular drink" False. Un cortadito is, it IS coffee with milk BUT it is not the same because they also have on the menu "cafe con leche." 3) 216-17 Spelling errors. Jamone should be Jamon, Helageria should be heladeria. 4) p217 Poor translation. Buen provecho does not mean good meal, it means enjoy your meal as well as the translation of torrijas-it says they are french toast. Wrong. Made differently. These are just errors that I identified because I lived in Spain. I can only imagine what's being "fed" to the reader of the other cultures I do not have experience with. Sadly, I need to use this text with HIGH caution for other cultures I am unfamiliar with based on the stereotypes and lack of depth/proofreading. I am an advocate for having people indigenous to a community to be involved in the creation of a text, specific culture"philes" will not always capture the accuracy of a culture. Furthermore I found expressions in the text to be more of an opinion than a fact. It felt like a group project that was published in a nice format, but not enough time to proofread and include more cultures. They wanted to achieve so much but put a halt-hence leaving out needed information. Maybe they can focus on one region at a time to yield more thoughtful work and credibility.
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