For courses in Cultural Aspects of Food.   This book provides specific information on the food and culture of each of the 195 countries in the world. Designed to be consistent and concise, it uses an outline format that details the cultural factors related to food ( such as geography, ethnic group, religions and education) and the food itself ( such as typical dishes, special occasion foods, meals and service and street food and snacks). Its goal is to help students develop multicultural competence and cultural sensitivity so they are more equipped to provide adequate food service, nutrition e ducation, and health care to an increasingly diverse population.   This handbook makes a great companion for the NEW edition of Food Around the World:  A Cultural Perspective, 3e by Margaret McWilliams.