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Cognella Academic Publishing Good Taste: A Reader on Dietary Factors Affecting Global Cuisines

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Description

Good Taste offers a comprehensive exploration of how dietary factors shape culinary traditions across the world. Written by Mary S. Willis, a professor of nutrition and health sciences at the University of Nebraska Lincoln with over 40 years of international experience in Asia, Africa, and South America, this reader combines academic rigour with practical insights into global food systems. Drawing on her extensive research into refugee nutrition transitions, food security, and the relationship between diet and health outcomes, Willis presents an interdisciplinary approach to understanding cuisine through the lens of nutrition science and cultural anthropology. This book is essential for students, educators, and professionals seeking to understand the complex connections between dietary choices, cultural practices, and global health outcomes.

Key Features

Written by Mary S. Willis, a professor with advanced degrees in anthropology and over 40 years of international field experience across Asia, Africa, and South America.

Combines nutritional science with anthropological perspectives to examine how dietary factors influence cuisines and food traditions worldwide.

Draws on original research into food security, under-nutrition, and the health impacts of dietary transitions in refugee populations since 2000.

Suitable for nutrition students, health professionals, and anyone interested in the cultural and scientific aspects of global food systems and dietary practices.

Product Specifications

Format
paperback
Domain
Amazon UK
Release Date
30 June 2019
Listed Since
15 June 2019

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