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eBook Food and Nutrition: Customs and Culture 2E download

by Paul Fieldhouse

eBook Food and Nutrition: Customs and Culture 2E download ISBN: 0748737235
Author: Paul Fieldhouse
Publisher: Nelson Thornes Ltd; 2 edition (January 19, 1995)
Language: English
Pages: 253
ePub: 1371 kb
Fb2: 1580 kb
Rating: 4.5
Other formats: azw lrf docx mbr
Category: Reference
Subcategory: Encyclopedias and Subject Guides

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Food and Nutrition book.

Food and Nutrition: Customs and Culture 2E. by Paul Fieldhouse. Coauthors & Alternates. ISBN 9780748737239 (978-0-7487-3723-9) Softcover, Nelson Thornes Ltd, 1995. As someone who was trained in the clinical sdentific tradition it took.

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Et a. 1995, Dietary Patterns of Vietnamese in California, Journal of Nutrition Education, 27(2):63-68.

Food and Nutrition: Customs and culture. Cheltenham: Stanley Thornes (Publishers) Ltd. Fischler, Claude. Food, Self and Identity. Social Science Information 27:275-292. The effects of colonialism and neocolonialism on the gastronomic patterns of the third world. Et a. Iacovetta, Franca, 2000, "Recipes for Democracy/Gender, family, and the Making of Female Citizens in Cold War Canada" Canadian Woman Studies 20(8):12-21. Isajiw, W. Wsevolod, 1999. Tackling food security issues in indigenous communities in Canada: The Manitoba experience.

This book provides readers with an understanding of the rich world of food and faith. It contains more than 200 alphabetically arranged entries that describe the beliefs and customs of well-established major world religions and sects as well as those of smaller faith communities and new religious movements. The entries cover topics such as religious food rules, religious festivals and symbolic foods, and vegetarianism and veganism, as well as general themes such as rites of passage, social justice, hospitality, and compassion.

Whilst all people have to eat to live, what they eat is largely determined by their cultural influences. Through developing an appreciation of the central role that food plays in people's lives, professionals concerned with nutrition education may increase both the relevance and effectiveness of what they do. This long awaited second edition focuses on the social and biocultural uses of food in ancient and contemporary societies throughout the world. After an initial chapter which explores the concept of cultural shaping of food choice, subsequent chapters address food ideology, cuisine, social uses of food, and issues such as religion, ethics, myths, taboos, superstitions and mass feeding. The features include special topics about airline food, allopathic dietary systems and recipe repertoires, as well as the most up-to-date research and information in this field.