Food Around The World (Hardcover) by Heller, Holly
Hardcover; Published 7/24/2002; 389 Pages; ISBN 9780130944566
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For courses in cultural foods for dietetics / general education.
Appreciation and understanding of cultures around the world and techniques for effective communication are the challenging goals of this text. Food is featured prominently because of its universal appeal and the meaningful ways that geography, climate, economics, and religion have combined with history and culture to define the ingredients and food patterns unique to countries and regions around the world. Dietetics students need this knowledge as they prepare to counsel clients in our increasingly inter-cultural milieu. All students require a sound fundamental knowledge of the world's nations and the uniqueness of today's rich cultural patterns as they prepare to become citizens of the world.
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You'll see chicken in the supermarket labeled as broiler-fryer, roaster, or stewing. These terms describe the size, not necessarily concrete rules for their best cooking method. You can stew, fry, or roast any size of chicken, though big roaster chickens can be a little difficult to broil.