This book is written for students, instructors, professionals, chefs, gourmet enthusiasts, and laymen who want to know more about the food culture and culinary arts of a particular country. Students and faculty of foodservice systems, hotel & restaurant and institutional management, nutrition and dietetics, tourism and hospitality education, food technology, and home economics, who need to be aware of cultural diversity in their jobs or businesses may find it especially useful in their work. It may be of use also to sociologists, anthropologists, psychologists, historians, ecologists, and economists who deal with people's food culture in their professional practice. |
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