TY  - BOOK
AU  - McWilliams,Margaret
AU  - Heller,Holly
TI  - Food around the world: a cultural perspective 
SN  - 0130944564 (hbk.)
U1  - 641.3 
PY  - 2003///
CY  - Upper Saddle River, N.J.
PB  - Prentice Hall
KW  - Food
N1  - Preface. - Acknowledgment. - Pt. one. Influences on food around the world. Ch. 1. Food origins and history. Ch. 2. Cultural landscapes. Ch. 3. Religions. -  Pt. two. Europe : roots of our American cuisine. Ch. 4. British isles. Ch. 5. Scandinavia. Ch. 6. Central Europe. Ch. 7. Eastern Europe. Ch. 8. Italy. Ch. 9. France. - Pt. three. Enriched by the Mediterranean sphere. Ch. 10. The Iberian peninsula. Ch. 11. Greece, Turkey, and the levant. Ch. 12. North Africa. - Pt. four. Heritage from sub-Saharan Africa. Ch. 13. West Africa. Ch. 14. East and South Africa. - Pt. five. Food treasures fro the Orient and the Pacific. Ch. 15. India and its neighbors. Ch. 16. Southeast Asia and its islands. Ch. 17. China. Ch. 18. Korea. Ch. 19. Japan. - Pt. six. Latin American flavors. Ch. 20. South America. Ch. 21. The Caribbean. Ch. 22. Central America and Mexico. - Pt. seven. America's food scene today. Ch. 23. Who is eating what? Ch. 24. Diet counseling in our cultural millieu. - Glossary. - Recipe index. - Subject index
ER  -