Food, cuisine, and cultural competency for culinary, hospitality, and nutrition professionals / 
edited by Sari Edelstein. 
 - xxv, 610 pages :  illustrations, maps ;  27 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Overview of religions. Christianity -- Islam -- Judaism -- Seventh-Day Adventist. North America. Alaska -- Cajun and Creole -- Central Mexico --Chinese American -- French Canadian -- Southeastern United States. Europe. Great Britain -- The Netherlands -- France -- Greece -- Hungary -- Ireland -- Italy -- Spain -- Sweden. Asia. Afghanistan -- Cambodia -- Far East (Afghanistan, Pakistan, China, and Bangladesh) --India (Southern region) -- Nepal -- Japan -- Korea -- Russia -- Vietnam. Africa. Algeria -- Botswana -- Ethiopia -- Kenya (Western) -- Nigeria -- Rwanda -- Sudan -- West Africa (Ghana, Sierra Leone, and Liberia). Central America and the Caribbean. Costa Rica -- Haiti -- Guatemala -- Jamaica. South America. Brazil -- Argentina -- Peru. Oceania. Australia. Indonesia -- Philippines. Middle East. Arabian Peninsula (Saudi Arabia, Yemen, Oman, the United Arab Emirates, Qatar, Bahrain, and Kuwait) -- Assyrian region (Syria, Turkey, Iran, and Iraq) -- Turkey -- Bilad Al Sham (Syria, Lebanon, Jordan, and Palestine) -- Lebanon -- Persia (Iran). 
<br/><br/><label>ISBN: </label>0763759651 9780763759650 
<br/><br/><label>LCCN: </label>2009044578 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Diet.<br/>Food habits.<br/>Cooking.
<br/><br/><label>LC Class. No.: </label>TX357  / .F637 2011 
<br/><br/><label>Dewey Class. No.: </label>641.5