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Providing current information on the health, culture, food and
nutrition habits of the most common ethnic and racial groups living
in the United States, FOOD AND CULTURE supports human diversity and
inclusivity and provides you with an accessible lens to see
connection. This market-leading text for cultural foods courses is
also 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. It also will help you develop a grounded perspective of the
diversity in the United States and enhances effective communication
across cultures in any field of work. The authors include
comprehensive coverage of key ethnic, religious and regional
groups, including Native Americans, Europeans, Africans, Black
Americans, 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.
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