Food, Cuisine, and Cultural Competency for Culinary, by Sari Edelstein

By Sari Edelstein

Nutrients, delicacies, and Cultural Competency for Culinary, Hospitality, and nutrients execs comprehensively covers targeted meals traditions as they observe to healthiness. The textual content explores the serious significance of cultural sensitivity and competency in brand new paintings atmosphere, addresses wellbeing and fitness literacy problems with varied shopper bases, and is helping readers establish shopper conversation strategies that allow pros to set up belief with consumers of ethnicity now not their very own. Written and peer reviewed through specialists within the tradition mentioned, every one bankruptcy during this groundbreaking textual content covers a different sector or tradition and discusses some of the contexts that give a contribution to meals and future health: existence, consuming styles, ethnic meals, menu making plans, conversation (verbal and non-verbal), and extra. This booklet is in step with the yank Dietetic organization s Cultural Competence Strategic Plan.

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Extra resources for Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals

Example text

P r ohibi t ion o f Mi x ing Milk a nd Me a t “Thou shalt not seeth the kid in its mother’s milk” appears three times in the Torah (see Table 3-1) and has been interpreted as a complete separation of milk and meat. In the Talmud, this injunction was extended to poultry, but not to fish. , 2003a). Regenstein et al. (2003a) used the example of not owning a cheeseburger business, but more subtle examples can be found: A pet food cannot contain milk and meat because feeding a pet is considered a benefit.

It is unlikely that this argument contributed to the development of the dietary laws. It is interesting to speculate on the “why” of the dietary laws; however, the reality is that the only reason to follow most dietary laws is that they were given as commandments. Blood is the single exception: It was prohibited three times in the Hebrew Bible (see Table 3-1). Ancients saw blood as a substance that might transmit the qualities of the dead to the living. Some tribes drank the blood of a slain hero so that his courage could fill their own bodies, and some used blood of their totem in the hope of being strengthened.

Included among these commandments are the Jewish dietary laws (Kashrut). Prior to the end of the 19th century all Jews followed Kashrut. At that time the Conservative and Reform movements in Judaism arose in Germany and spread to other parts of the world. Early leaders in the Reform movement argued that, because of the destruction of the second Temple (70 CE), there was no longer a reason to observe Kashrut—the laws were no longer relevant because they were instituted in connection with the Temple sacrificial system.

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