University of Massachusetts Amherst

It's MORE Than A Meal


Culture & Foods

sources of information on culture and food

The descriptions of cultural foods provided in this section are based on information from the following sources:

  • U.S. Department of Agriculture, Midwest Region. What’s in a Meal? A Resource Manual for Providing Nutritious Meals in the Child and Adult Food Care Program. Fourth Edition, 2003. Reproduced by the National Food Service Management Institute. (The original source for cultural foods in this manual was Foods Around the World, Dairy Council of Wisconsin.)
  • Pamela Goyan Kittler and Kathryn P. Sucher. Cultural Foods: Traditions and Trends. 2000: Wadsworth/Thomson Learning, Belmont CA.
  • Pamela Goyan Kittler and Kathryn P. Sucher. Food and Culture in America: A Nutrition Handbook, Second Edition. 1998: West/Wadsworth, an International Thomson Publishing Company.
  • Joan and David Peterson. Eat Smart in Brazil. 1995: Ginkgo Press, Inc., Madison WI.
  • Southeast Michigan Dietetic Association, website (website information was most recently accessed on 2/21/06).

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Developed for the Massachusetts Department of Education Child and Adult Care Food Program by the University of Massachusetts Extension Nutrition Education Program. Permission is hereby granted by the Massachusetts Department of Education to copy any or all parts of this document for non-commercial educational purposes. The Massachusetts Department of Education, an Affirmative Action employer, is committed to ensuring that all of its programs and facilities are accessible to all members of the public. We do not discriminate on the basis of age, color, disability, national origin, race, religion, sex, or sexual orientation.