Ethnic food: the use of Cajun cuisine as a model.

@article{BroussardMarin1989EthnicFT,
  title={Ethnic food: the use of Cajun cuisine as a model.},
  author={L Broussard-Marin and M T Hynak-Hankinson},
  journal={Journal of the American Dietetic Association},
  year={1989},
  volume={89 8},
  pages={1117-21}
}
Studies have shown that dietitians perceive a need for further education about ethnic food habits. Knowledge about the dietary habits of immigrants and ethnic groups is important for dietitians because those habits are frequently assimilated into the culinary traditions of America. The authors used Cajun cuisine as a model for studying a rapidly expanding form of ethnic food. The foods in Cajun cuisine are currently best-selling menu items, they challenge adaptation for modified diets, and they… CONTINUE READING