Back to skip links

Additional product details

eText: 
ISBN-10 0133458008ISBN-13 9780133458008
Print: 
ISBN-10 0-13-345798-2ISBN-13 978-0-13-345798-8
Author(s): Margaret McWilliams
Publisher: Prentice Hall
Copyright year: © 2015 Pages: 504
Description

For courses in cultural foods (food and culture) and general education courses in cultural diversity.

Discover the evolution of food.

Food Around the World: A Cultural Perspective, 4e is a unique and fascinating text examining the geography, history, economic, religious, and cultural factors influencing food consumption and availability. Appropriate for all students especially those in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations and cuisines. Chapters explore how and why different regions developed their unique cuisines and include recipes from each region. Vivid maps and photographs bring global cultures and foods to life as students travel through each chapter. Extensive learning tools help students master material and make the text an instructor-friendly resource.

Three Ways to Study
with eTextbooks!

  • Read online from your computer or mobile device.
  • Read offline on select browsers and devices when the internet won't be available.
  • Print pages to fit your needs.

CourseSmart eTextbooks let you study the best way – your way.