Cuisine and Culture: A History of Food and People / Edition 1

Cuisine and Culture: A History of Food and People / Edition 1

by Linda Civitello
     
 

The author provides a broad overview of the role of food in human history, characterizing the work as an "appetizer" for understanding the historical, political, social, economic, anthropological, and linguistic contexts of what we eat. From the emergence of settled agriculture to the rise of the celebrity chef in the 1990s, she samples events and trends across the… See more details below

Overview

The author provides a broad overview of the role of food in human history, characterizing the work as an "appetizer" for understanding the historical, political, social, economic, anthropological, and linguistic contexts of what we eat. From the emergence of settled agriculture to the rise of the celebrity chef in the 1990s, she samples events and trends across the ages, focusing on such topics as the dietary regulations of religion, the role of food in trade, and the role of food in revolutions. She also offers numerous observations on less expansive topics, such as the origins of certain holiday meals, the profession of the poison taster, and the origins of the fortune cookie. Annotation ©2004 Book News, Inc., Portland, OR

Product Details

ISBN-13:
9780471202806
Publisher:
Wiley
Publication date:
08/28/2003
Edition description:
Older Edition
Pages:
384
Product dimensions:
6.00(w) x 8.96(h) x 0.71(d)

Table of Contents

Antipasto/Antojitos/Amuse-Bouches
A Note About Reading History
Acknowledgments
First CourseFrom Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India
Second CourseThe Goddess of Grain and the God of the Grape: Ancient Greece and Imperial Rome
Third CourseCrazy Bread and Courtly Manners: The Middle Ages, 500-1300
Fourth CourseTea, Chocolate, and the Printing Press: Asia, the Americas, and the First Cookbook, 1300-1500
Fifth CourseThe Columbian Exchange: The 16th Century
Sixth CourseThanksgiving, Hutsepot, and Haute Cuisine: 17th-Century America, the Netherlands, Russia, France
Seventh CourseElection Cake and "Let Them Eat Cake": The American and French Revolutions
Eighth CourseFrom Coyotes to Coca-Cola: The 19th Century in America
Ninth CourseSanitation, Nutrition, Migration: The 19th Century in Europe, Asia, and Africa
Tenth CourseThe Purity Crusade, Cuisine Classique, Communal Food, and Prohibition: The Early 20th Century in the United States, Europe, and Russia
Eleventh CourseSoup Kitchens, C-Rations, and TV Dinners: The Depression, World War II, and the Cold War
Twelfth CourseRevolutions in Cuisines and Cultures: The 1960s Through the Next Millenium
App. AFrench Pronunciation319
App. BItalian Pronunciation321
App. CCookbook and Food Books Chronology323
Notes329
Bibliography341
Index355

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