The evolution of American food culture is examined from a historical, contemporary, economic, political and scientific survey of ethnic groups in America, including Native Americans, European Americans, African Americans, Asian Americans, and Latinos. Immigration, enculturation, acculturation, religion, food availability, food preference, food behavior, food preparation, food beliefs and food-related gender roles are considered. These factors are compared and contrasted across the ethnic groups and regions in America. The impact of "Americanization" on ethnic cuisines and impact of ethnic cuisines on the American economy are explored. Current research on the health- and nutrition-related implications of ethnic groups' food choices/practices is reviewed. Engendering cultural sensitivity and competency is at the core of this course.
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