Food and Culture [Paperback]

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

Book Description

ISBN-10: 0534561128 | ISBN-13: 978-0534561123 | Publication Date: July 8, 2003 | Edition: 4

FOOD AND CULTURE provides 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. Authors Pamela Goyan Kittler and Katherine P. Sucher 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, Greeks, Middle Easterners, Asian Indians, and regional Americans.

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.

Dr. Sucher received her Sc.D. from Boston University Medical Center in Nutritional Science. She has held several positions in industry before coming to San Jose State University. She is a recognized authority on how diet, health, and disease are affected by culture/ethnicity and religion. Other research interests include medical nutrition therapy. Dr. Sucher has published newsletters, numerous articles, and textbooks on this subject. She is also the co-author of the best-selling text FOOD AND CULTURE, Third Edition (Thomson Wadsworth, 2004).

Product Details

• Paperback: 560 pages
• Publisher: Brooks Cole; 4 edition (July 8, 2003)
• Language: English
• ISBN-10: 0534561128
• ISBN-13: 978-0534561123
• Product Dimensions: 10 x 8 x 0.8 inches
• Shipping Weight: 2.3 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #162,013 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars Look no Further!, April 5, 2008

By 

Caroline H. Fee "Associate Director, Health P... (San Jose, CA) - See all my reviews
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This review is from: Food and Culture (Paperback)

If you are looking for a resource on food and culture look no further! Food and Culture by Pamela Goyan Kittler and Kathryn P. Sucher sets the gold standard.

The book contains excellent background information beginning with an overview of how food and culture relate to each other, followed by chapters on traditional health beliefs and practices, food and religion, and intercultural communication.

Following these rich and fascinating foundation chapters, the book devotes separate chapters to specific cultural groups. In each of these chapters, the specific group's history in the US. and their worldview (including religion and family) are presented. Also included are each cultural group's common foods and ingredients, typical meal patterns, and foods served on festive occasions. Additionally, the meaning of what culturally specific foods mean to the group and therapeutic beliefs and practices surrounding their consumption are included. Each chapter ends with how the group has adapted its food habits in the US and the clinical implications for dietitians and other healthcare workers who work with members of the group.

Increasing cultural competence is the cornerstone of this extraordinary book. Thus, it is much more than a cultural nutrition textbook. Anyone who works with culturally diverse groups will find the book as an invaluable resource, including nurses, physicians, dietitians, nutritionists, public health professionals, food service professionals, health educators, teachers, and diversity trainers. In fact, Food and Culture is a fascinating read for the general public interested in why different groups eat different foods.

11 of 14 people found the following review helpful:

4.0 out of 5 stars Yum to both tastes and territories, January 17, 2005

By 

George F. Simons "at diversophy.com" (Mandelieu Napoule, Cote d'Azur, France) - See all my reviews
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This review is from: Food and Culture (Paperback)

Many discussions of cultural difference gnaw on intangibles. Communication styles, values, equity, political correctness and globalization strategies may be cut up to be analyzed or chewed with passion, but often remain abstract, easy to deny, hard to concretize and forever shifting. Not so food. "You eat what you are," exclaim the authors of Food and Culture. The visible variety of the table gives a rich taste of the history, habits and behaviors of people, and often provide handles for grasping the less concrete aspects of culture.

Kittler, a nutrition consultant, and Sucher, a professor of Food Science, have ostensibly written a textbook for health and food service professionals. Food and Culture, however, reaches far beyond ingredients and dishes on the table in diverse US households, cafeterias, restaurants and hospitals. Food in almost every instance transcends simple nourishment. It has inevitably interpersonal, aesthetic, social, religious, demographic and even political implications. Food is the staff of life in the fullest sense of the word, whether it be anchored in bread, rice, tortillas or taro root. It deserves more attention from interculturalists and diversity trainers in general than it usually gets.

The diversity of diet found among the various groups in the USA is the meat of this book. However, starting with Native Americans and moving through the waves of immigration, this means just about everybody in the world. The authors distill this breadth and complexity by a clear focus on health, broadly understood as physical, psychological and social. They describe how the diverse US population, both by ethnicity and region, express their traditional culinary preferences as well as lift the lid on what is being cooked up in the stew pot of assimilation. In all this they never lose sight of how the health care practitioner like a good maitre d' can competently interpret, assist and advise.

The book opens with an overview of how food and culture relate to each other and to traditional health beliefs and practices. Kittler and Sucher recognize that counselors, educators and healthcare professionals need interpersonal cultural competence, and provide them with a high-caloric chapter on intercultural communication, geared to their specific needs and activities. While many diversity initiatives avoid the treacle of religion, it is an essential ingredient for digesting the topic of eating habits. Food and Culture contains not only an introductory chapter on Food and Religion, but returns to the theme whenever discussing a specific group requires it.

Kittler and Sucher have a set menu for serving up each cultural group. They ready the table with its history in the US. As an aperitif, they describe its "worldview," in particular the institutions of religion and family. The entree is a buffet of the group's common foods and ingredients, laid out to show how meals are composed and served daily, as well as on festive occasions. This is followed by a main dish, the story of what various foods mean to the group and how therapeutic beliefs and practices surround their consumption. Finally, there is a digestive look at how the group has adapted its food habits in the USA and the practical implications for dieticians and healthcare workers dealing with members of the group.

Offering "international food days" in company cafeterias by featuring various cultures or highlighting them in catering events have often been pooh-poohed as "diversity lite" or at best, icing on the cake. Certainly this need not be the case if one were to enrich such events with an educational surround drawn from insights provided by Goyan and Sucher. In any event, this book has a place in every corporate diversity library and trainer's bookshelf. Its contents should be used to provide educational nutrients as well as spice to diversity programs and presentations.

Finally, despite its systemic organization and somewhat reference-book appearance-almost 500 pages of text, charts and images-this new edition of Food and Culture is simply a good read. I was able to finish this review only because there were no recipes included. Otherwise I would still be cooking!

3 of 3 people found the following review helpful:

5.0 out of 5 stars Food and Culture, June 30, 2008

By 

Deborah Ellingsworth - See all my reviews
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This review is from: Food and Culture (Paperback)

I purchased this book for a class I am taking called Multicultural Food Habits. I am very much enjoying the textbook. The theories, etc. are written in such a way that it makes the reading very interesting. I highly recommend it. Also, for people who do travel globally, it is a great resource for foods from various cultures, with an extensive glossary.