Food Around the World: A Cultural Perspective, 4th edition

PART I--INFLUENCES ON FOOD AROUND THE WORLD
Chapter 1 Introduction
Chapter 2 Cultural Parameters
Chapter 3 Religions

PART II--EUROPE: EARLY ROOTS OF OUR AMERICAN CUISINE
Chapter 4 British Isles
Chapter 5 Scandinavia
Chapter 6 Central Europe
Chapter 7 Eastern Europe
Chapter 8 Italy
Chapter 9 France

PART III--ENRICHED BY THE MEDITERRANEAN SPHERE
Chapter 10 The Iberian Peninsula
Chapter 11 Greece and the Middle East
Chapter 12 North Africa

PART IV--HERITAGE FROM SUB-SAHARAN AFRICA
Chapter 13 West Africa
Chapter 14 East and Southern Africa

PART V--FOOD TREASURES FROM THE ORIENT AND THE PACIFIC
Chapter 15 India and Its Neighbors
Chapter 16 Southeast Asia and Its Islands
Chapter 17 China
Chapter 18 Korea
Chapter 19 Japan
Chapter 20 Australia and New Zealand

PART VI--AMERICAN FLAVORS
Chapter 21 South America
Chapter 22 The Caribbean
Chapter 23 Central America and Mexico
Chapter 24 Canada
Chapter 25 United States