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Food and Culture, by Pamela Goyan Kittler, Kathryn P. Sucher, Marcia Nelms
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FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans.
- Sales Rank: #42353 in Books
- Brand: Cengage Learning
- Published on: 2011-08-22
- Fabric type: plastic/paper cover
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 8.00" w x 1.00" l, 2.15 pounds
- Binding: Paperback
- 560 pages
- Used Book in Good Condition
About the Author
Pamela Goyan Kittler has an MS in Nutritional Science from San Jose State University with an emphasis in nutrition education and currently works as a cultural nutritionist. She is the author of three undergraduate textbooks, has published numerous articles in professional journals and newsletters, and frequently presents lectures and workshops on topics of food and culture.
Dr. Sucher received her bachelor's and master's degrees from the University of California and her ScD from Boston University Medical Center in Nutritional Science. She recently retired from San Jose State University, where she taught medical nutrition therapy and was the dietetic internship director for 20 years. in addition to her research interest in nutrition therapy, she is also a recognized authority on how diet, health, and disease are affected by culture/ethnicity and religion. Dr. Sucher has published newsletters, numerous articles, and textbooks on this subject. She is also the coauthor of Nutrition Therapy and Pathophysiology, 3e (Cengage Learning 2016) and Food and Culture, 6e (Cengage Learning 2012).
Marcia Nahikian Nelms is currently a professor of clinical health and rehabilitation sciences and director of the dietetic internship in the Division of Medical Dietetics-College of Medicine at Ohio State University and a registered dietician. She has practiced as a dietician and public health nutritionist for over 25 years. Her clinical expertise centers on the development and practice of evidence-based nutrition therapy for a variety of conditions including diabetes, gastrointestinal diseases, and hematology-oncology for both pediatric and adult populations, as well as the development of alternative teaching environments for students receiving their clinical training. She is the lead author of Nutrition Therapy and Pathophysiology (2016) and Medical Nutrition Therapy: A Case Study Approach (2014), both published by Cengage Learning. In addition, she has contributed to the Academy of Nutrition and Dietetics Nutrition Care Manual sections on gastrointestinal disorders and is the author of numerous peer-reviewed journal articles and chapters for other texts. Dr. Nahikian Nelms has received the Governor's Award for Outstanding Teaching for the State of Missouri, the award for Outstanding Dietetic Educator in Missouri and Ohio, and the PRIDE award from Southeast Missouri State University in recognition of her teaching.
Most helpful customer reviews
0 of 0 people found the following review helpful.
I rented the kindle e-book and selected the date which ...
By Amazon Customer
I rented the kindle e-book and selected the date which I wanted the rental to end August 5th (which was the last day of my class). Everything went smoothly but today July 13th three weeks before class ends suddenly my rental was expired. Wtf. Weird. So I went back onto amazon to rent it again and now it wont let me select my own return date and instead it is saying the rental has to be until October and will cost me another $36.00. So basically I selected the date my class ended for the rental expiration date and suddenly it changed. And now it has to be rented until October just so that they can rack up the price....shady..
0 of 0 people found the following review helpful.
Five Stars
By Dean M. Frunzi
Easy to follow instructions and great pictures. This book is for everyone from beginner to expert.
2 of 2 people found the following review helpful.
Appropriately updated
By George F. Simons
Food and Culture is intended as a textbook for the formation
and development of dietitians and nutritionists, food service
professionals and other health professionals who must deal
with the plethora of ethnic groups and their cultures found in
healthcare systems and the delivery of healthcare services.
The reviewer has owned several editions of this book and
watched it grow in cultural reach and depth, as well as in its
ability to satisfy both the needs for understanding of how
peoples relate to their diet. It is also a satisfying excursion for
the curious interculturalist and nonprofessional reader into
the variety, history and meaning of foodstuffs, their
preparation and their role in the cultural discourse of each
ethnic group.
The book has improved in each edition in its layout and graphics. The
volume I have a hand is described as an “international edition,” aimed at students and faculty
outside of the United States and Canada. However, the focus and framework are still very much
North American, organized around the wide variety of ethnic populations distributed there. On
the other hand, these populations do represent just about every corner of the earth, enabling
the book to provide background, information, and insight into the meaning and use of food
among peoples of the world and enabling it to be of service with some few cautions beyond the
North American context of its origin.
Critical to the original purpose of the book, of course, is helping the professional user enhance
his or her understanding as to how the dietary preferences and habits of members of diverse
groups may be problematic, neutral or helpful to certain health conditions. Insight is provided,
but mostly in the form of suggested further inquiry, given that patients may differ widely in
their food behaviors, personal health conditions and genetic endowment. Given specific
discussions of the potential relationship of food to health or pathology, the book is still never so
laden with medical terminology as to provide an obstacle to the average reader.
An additional feature to this latest addition is the regular appearance in its pages of “discussion
starters” intended to help learners reflect upon, digest, and apply the information they are
learning. These are of the nature of class assignments requiring students to take the
information they have been exposed to, digest and discuss it, and then explore how this might
be applied in the healthcare context in which they are or may be engaged. Despite the plethora
of information about various cultures, their food practices philosophies, etc., it would seem to
me that at least some of these discussions would run the risk of leading to ethnocentric
decision-making and stereotypes about various groups. In an age where the likely users of this
textbook will have ample access to the Internet, social networking, blogging, and the like, it
would seem appropriate from a pedagogical point of view to encourage activities beyond the
learning group, particularly if the learning group did not have live representatives of the culture
or cultures under discussion.
The wealth of material found in these pages, despite being well organized, is overwhelming,
making it not just a textbook, but a reference work, as well as a reader begging to be
serendipitously consulted out of curiosity. Using the meal as a metaphor for digesting the book,
I realize that it needs, at least for those for whom it is not a textbook, a disciplined approach, if
it is not to result in a massive crise de foie--the French term for the results of overindulgence. It
is easy to overindulge, since the language of the book is simple, direct and understandable.
Sample menus are given for the major cultures discussed. From my personal perspective as a
“foodie,” of course,” I am still disappointed not to find recipes for all of the items mentioned, or
a list of representative restaurants in my area, but that is obviously my own inappropriate
expectation. Besides, with the plethora of information about the uses and ingredients in the
environments from which the various ethnicities emerged, I can and you can Google the rest if
so tempted.
Chapter 3 is explicitly about intercultural communication. It makes the requisite genuflections
to the iceberg model, high and low context distinctions, and the Hofstedian dimensions. More
relevant is the discussion in this chapter touching on verbal and nonverbal communication,
proxemics, and the like, which raises caution and provides some scant advice to the healthcare
professional who will be dealing face-to-face with people of widely differing backgrounds.
Much more useful are the communication insights both explicit and implicit in the discussions
found under the rubric “Consulting” in the culture specific chapters of the book, where full
treatment is given to the ethnic groupings and individual ethnicities whose food habits are
discussed in detail. This consulting advice is certainly important for the health care professional,
since it is one thing to have a cognitive awareness of foodstuffs and their meaning and use
inside of a culture, but it is quite another effectively relate these issues in face-to-face
engagement to the health habits of the likely stressed individuals whom they serve, as well as
to their concerned families who will inevitably be involved in the care and nutrition of the
patients. Food and social behavior as well as social structure are intimately entwined. Relating
cannot simply be about diagnostics and information giving.
The authors do a fine job of distinguishing differences within cultures and degrees of
assimilation and acculturation to the US context in which the representatives of the various
ethnicities they discuss are found. In some cases this has to do with the actual date or era of
the immigrant groups arrival on US shores, remembering that there have been different waves
of immigration from various countries. These may involve different classes of people, different
age groups, and different regions. I personally witnessed differences and misunderstandings
among members of the Hungarian community in the Midwest, when the more rural and
working-class immigrants of the early 20th century and their descendants were joined by those,
largely urban professionals, who fled the country after the uprising against Communist rule in
1956. Values, lifestyle and diet all came into question.
Two of the major health risks characteristic of the USA and rapidly under exportation to ethnic
groups within the country and beyond, are obesity and addiction. The authors repeatedly note
that ethnic groups, particularly those who came from lower class are more impoverished
situations in their homeland, once they have successfully established themselves in North
America, and begun to benefit by the abundance of foodstuffs available to them, can easily fall
prey to the health hazards of obesity, simply from overindulgence in their accustomed diets.
Culture is shaped by environment; so too the culture of food. And so, change of environment is
unsettling. We might even surmise that part of the proclivity to obesity in the United States in
general may have to do with a certain culinary anomie in a population, which consists of
displaced native peoples and succeeding waves of immigrant groups in a nation further
characterized by high mobility. Despite near obsession in many places in the USA with eating
well and eating naturally, might we not expect that the upset of traditional patterns of
consumption plays some role in the individual's level of satisfaction and satiety, leading to
overeating and attempts to fill a void of taste, identity or other need in search of satisfaction?
The vastness of the North American land mass and its diverse landscapes and ecologies, not
surprisingly give rise to regional diets and cuisines and a need on the part of the authors to
discuss them. These may or may not be overlaid with the preferences of the ethnicities that
settled in these regions. Rather, we are likely to see a kind of hybridity of cuisine while each
area is still distinguishable from the others. These differences are also of importance to
nutritionists and dietitians and other healthcare workers, particularly given the mobility of US
Americans, which we have already noted.
In sum, Food and Culture is an excellent and necessary piece of work, appropriately updated, an
important item for corporate as well as academic diversity libraries.
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