The Food and Culture Around the World Handbook
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The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations have been printed in initial caps or all caps. Library of Congress Cataloging-in-Publication Data Brittin, Helen C. The Food and culture around the world handbook/Helen C. Brittin. p. cm. Includes bibliographical references and index. ISBN-13: 978-0-13-507481-7 (alk. paper) ISBN-10: 0-13-507481-9 (alk. paper) 1. Diet––Handbooks, manuals, etc. 2. Food habits––Handbooks, manuals, etc. 3. Cookery––Handbooks, manuals, etc. I. Title. TX353.B6985 2011 394.1––dc22 10 9 8 7 6 5 4 3 2 1 ISBN 10: 0-13-507481-9 ISBN 13: 978-0-13-507481-7 PREFACE Culture, a pattern or design for living, allows individuals in social groups to live together in relative harmony through shared values, beliefs, and practices. The variety of social groups in the world and diversity of the environmental contexts in which they live lead to great intergroup variation in val- ues, beliefs, and practices that arise in an attempt to meet the basic needs of existence, including food and nutrition. Similarly, individuals have many different life experiences that contribute to intragroup variation in the degree of adherence to norms in their culture. Members of a society often have different interpretations of the same situation because of factors such as age, income, educa- tion level, and religion. Food and nutrition professionals, as well as persons from all walks of life, need quick access to information to interact effectively with individuals from different cultural groups. This is espe- cially important now in the United States because recent population changes have resulted in an increasingly culturally diverse society. This pocket guide is a resource containing basic cultural and geographic information about cultural groups throughout the world. It is intended to provide a snapshot of the cultural diversity that exists and that we must understand to fulfill our dual roles as citizens and providers of competent education and care, including food service. The author encour- ages the reader to use the book as an introduction to the diversity of factors that affect values, beliefs, and practices related to food and nutrition. The reader can use the book as an initial step- ping stone to multicultural competence in providing food and nutrition education and care to a cul- turally diverse population and to gain a better understanding of ones self. The purpose of this guide is to help focus attention on the potential variations a culturally di- verse client or student may, or may not, exhibit. One needs to be aware of the cultural factors such as availability of food, income, and religion which might influence a person’s food practices and preferences in order to address them in nutrition assessment, education, and care. The facts must not be converted into stereotypes by the user. Use this guide to start increasing your awareness and understanding of potential similarities and differences. Then build on this information with an indi- vidualized cultural assessment. This book is also about food of countries throughout the world. Included is information on influences on food, usual foods listed in food groups, seasonings, typical dishes, national dish if there is one, special occasion foods, beverages, meals and service, and street food and snacks. This information is included for each country if it is available. The information on food is designed to be used with the information on culture in this book. The book is designed to be a convenient, brief reader and reference on food and culture of all the countries of the world. As of mid-2009, there are 195 nations in the world. The book profiles the culture and food of the 195 countries, in alphabetical order. Certain regions and territories that are not independent nations can be found in the entry for the governing nation. The book will be use- ful to people who are already interested in food and it may spark an interest in food of people throughout the world to others who read it. iii This page intentionally left blank THE AUTHOR Helen C. Brittin, PhD, RD, LD, FADA, CFCS, Professor Emeritus of Food and Nutrition at Texas Tech University, created the course on cultural aspects of food at Texas Tech University and taught thou- sands of students in the course. She is a Registered Dietitian, Licensed Dietitian, Fellow of the American Dietetic Association, and is Certified in Family and Consumer Sciences. An active researcher, she has more than 100 presentations and publications, including a classic textbook. Her research is on meat, sensory evaluation, wine, iron in food, and cultural aspects of food. Active in teaching, research, and service, she has served as President of the Texas Dietetic Association and received university, state, and national awards including the Texas Dietetic Association 2000 Distinguished Dietitian Award. She was recognized by Florida State University with a Centennial Award in 2005. In addition to degrees from Florida State University and Texas Tech University, she has taken graduate courses in cultural aspects of food at New York University and Washington State University. She also did a Mini Development Leave at the University of California, Davis. Dr. Brittin has served as a Professor at the University of Tennessee, Knoxville, and Middle East Technical University in Ankara, Turkey. She has served as the International Federation for Home Economics Research Committee chairperson and was instrumental in increasing research presentations at IFHE World Congresses. She has traveled to numerous countries throughout the world in her research, teaching, and service. Dr. Brittin’s avid and longtime interest in people and their food has culminated in this book. v This page intentionally left blank ACKNOWLEDGMENT The following sources were especially helpful in the preparation of this manuscript and deserve special recognition for their contributions. These sources are cited for demographic, economic, and geographical data. Time Almanac 2009. Chicago, IL: Encyclopedia Britannica, Inc., 2009. The World Almanac and Book of Facts 2009. Pleasantville, NY: World Almanac Books, 2009. vii This page intentionally left blank CONTENTS Countries A Afghanistan . .1 Albania . .3 Algeria . .5 Andorra . .6 Angola . .7 Antigua and Barbuda . .9 Argentina . .10 Armenia . .12 Australia . .14 Austria . .16 Azerbaijan . .18 B Bahamas . .20 Bahrain . .21 Bangladesh . .23 Barbados . .24 Belarus . .26 Belgium . .27 Belize . .29 Benin . .30 Bhutan . .32 Bolivia . .33 Bosnia and Herzegovina . .35 Botswana . .37 Brazil . .38 Brunei . .40 Bulgaria . .42 Burkina Faso . .44 Burma (see Myanmar) . .45 Burundi . .45 C Cambodia . .47 Cameroon . .49 Canada . .50 ix x Contents Cape Verde . .52 Central African Republic . .54 Chad . .55 Chile . .57 China . .59 Colombia . .62 Comoros . .64 Congo (formerly Zaire) . .65 Congo Republic . .67 Costa Rica . .68 Côte D’Ivoire . .70 Croatia . .71 Cuba . .73 Cyprus . .75 Czech Republic . .77 D Denmark . .79 Djibouti . .81 Dominica . .82 Dominican Republic . .83 E East Timor (see Timor-Leste) . .86 Ecuador . ..