Cultural Foods: Traditions and Trends [Paperback]

Pamela Goyan Kittler (Author), Kathryn P. Sucher (Author)

Book Description

ISBN-10: 0534573398 | ISBN-13: 978-0534573393 | Publication Date: July 13, 1999 | Edition: 1

This book provides information on the health, culture, and food and nutritional habits of most ethnic and racial groups living in the United States. It is designed to help students, chefs and others in the food service industry, and health professionals work effectively with members of different ethnic and religious groups in a culturally sensitive manner. It may be used in a course that fulfills a multicultural requirement for a general education student.

Editorial Reviews

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.

Product Details

• Paperback: 531 pages
• Publisher: Brooks Cole; 1 edition (July 13, 1999)
• Language: English
• ISBN-10: 0534573398
• ISBN-13: 978-0534573393
• Product Dimensions: 9.1 x 7.5 x 1.1 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #518,814 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful:

5.0 out of 5 stars A Remarkable Achievement, May 27, 2000

By A Customer

This review is from: Cultural Foods: Traditions and Trends (Paperback)

Cultural Foods: Traditions and Trends, by Pamela Goyan Kittler and Kathryn P. Sucher, Wadsworth/Thompson Learning, Belmont, California, is a remarkable achievement. The authors, both nutritionists with a galloping interest in culture, have examined the many ethnic groups and cuisine traditions which comprise "what Americans eat." I was pleased to find that Native Americans, usually left out of such surveys, were included, along with Ugandans, Yemenese, Armenians, Basques and many, many others. Though initially written with food service professionals in mind, this is a book any foodie would devour. It starts with the food customs of individual countries and then looks at how arriving immigrants have adapted their usual ways of preparing foods to American ingredients and customs. The authors examine regional American foodways and typical specialties and provide an ethnic foods glossary, a lengthy bibliography and a dense index which allows the reader to dip in and out of the book with ease. Even the margins are peppered with food lore tidbits.

4 of 5 people found the following review helpful:

2.0 out of 5 stars Fine for beginning foodies but not for educational purposes, February 13, 2005

By 

cultural commentator (B.C.) - See all my reviews

This review is from: Cultural Foods: Traditions and Trends (Paperback)

While comprehensive, this is too broad, too general and very stereotypical. Each 'cultural' group represented in the United States has the same diet as their fellows, it seems. It can also be very bland: since coming to the U.S., X group's consumption of 'junk' food, milk, and such, has increased.

There are also some serious mistakes. Scotch is the alcoholic drink while Scottish refers to the people. Yet, the authors insist on calling a particular people the "Scotch Irish" (a group not recognized in Europe).

Should you want very general information, without consulting specialist sources, this might be adequate for your purposes, but if it is to be used in, say, a course introducing topics of food and culture, this is not the book to use.

3.0 out of 5 stars good reference, January 10, 2007

By 

Lywen Chew (san francisco bay area, ca) - See all my reviews
(REAL NAME)   

This review is from: Cultural Foods: Traditions and Trends (Paperback)

I bought this book as I am studying to become a Nutrition Assistant, one of the possible job requirements is to educate people of various ethnicities re: their food and possible changes. Some of the sections on the history of the country and people were fairly dense to read. Some of the focus on food was somewhat repetitive, although I did find a few surprises. This book will probably be more useful for me if I do start counseling people.