While comprehensive, this is too broad, too general and very stereotypical. Each 'cultural' group represented in the United States has the same diet as their fellows, it seems. It can also be very bland: since coming to the U.S., X group's consumption of 'junk' food, milk, and such, has increased.

There are also some serious mistakes. Scotch is the alcoholic drink while Scottish refers to the people. Yet, the authors insist on calling a particular people the "Scotch Irish" (a group not recognized in Europe).

Should you want very general information, without consulting specialist sources, this might be adequate for your purposes, but if it is to be used in, say, a course introducing topics of food and culture, this is not the book to use.

Cultural Foods: Traditions and Trends, by Pamela Goyan Kittler and Kathryn P. Sucher, Wadsworth/Thompson Learning, Belmont, California, is a remarkable achievement. The authors, both nutritionists with a galloping interest in culture, have examined the many ethnic groups and cuisine traditions which comprise "what Americans eat." I was pleased to find that Native Americans, usually left out of such surveys, were included, along with Ugandans, Yemenese, Armenians, Basques and many, many others. Though initially written with food service professionals in mind, this is a book any foodie would devour. It starts with the food customs of individual countries and then looks at how arriving immigrants have adapted their usual ways of preparing foods to American ingredients and customs. The authors examine regional American foodways and typical specialties and provide an ethnic foods glossary, a lengthy bibliography and a dense index which allows the reader to dip in and out of the book with ease. Even the margins are peppered with food lore tidbits.