This updated Eighth Edition of market-leading FOOD AND CULTURE provides current information on the health, culture, food and nutrition habits of the most common ethnic and racial groups living in the United States. Supporting human diversity and inclusivity, the book provides an accessible lens to see connection and helps students, 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 helps readers 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.
