Almost universally, “dinner” is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a multi-course formal meal. What do the specifics of how a meal is eaten—by hand instead of with utensils, for example—say about a specific culture? This fascinating one-volume reference guide examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits.
Some 50 countries are covered in chapters focusing on present-day meal habits in Europe, Asia, the Middle East, Africa, and North and South America. The commentary covers everything about the meal, such as the time, the cooking and preparation, shopping for ingredients, the clean-up process, gender-based participation roles, conversation or other social interactions, and etiquette—just about everything that happens at the table. The book is ideal for classroom teaching and learning, as the entries and photos are conducive to teaching students about other cultures, directly supporting the National Geography Standards. Students will be able to make informed comparisons between their own lives and the various cultural experiences described in the book.
- Provides intimate insights into a broad range of international food habits, thereby affording readers a glimpse into the daily lives of people around the world and offering immense opportunities for cross cultural comparisons
- Compares cooking methods, gender roles regarding food and meals, and the places of children or extended relatives at meal time
- Underscores how food culture is universally and intrinsically related to ethnicity, family, and meal-time tradition
- Presents a combination of reference narrative, photographs, and recipes that make this a one-stop reference source ideal for students learning about other cultures