For courses in Cultural Foods. Food Around the World: A Cultural Perspective, 2nd Edition examines the geographic, historical, cultural, religious, and economic influences that shape food availability and consumption in various cultures and countries around the world. Appropriate for students in food science, dietetics, and nutrition, it offers a broad understanding of cultural food patterns and fosters an appreciation for various regions and nations. Photographs, maps and recipes bring each region to life and help readers visualize and sample the actual heritage. This edition features an increased focus on regional cuisines, margin definitions, three revised chapters and a continued emphasis on the influences that shape food patterns throughout the world.McWilliams, Margaret is the author of 'Food Around the World A Cultural Perspective', published 2006 under ISBN 9780131936393 and ISBN 0131936395.