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Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food.
From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including:
From Rawto Cooked: PREHISTORY, MESOPOTAMIA, EGYPT, CHINA, INDIA.
THE ANCIENT AGRICULTURAL REVOLUTION.
THE FERTILE CRESCENT: THE TIGRIS AND EUPHRATES RIVERS.
EGYPT: THE NILE RIVER.
CHINA: THE YELLOW (HUANG HE) RIVER.
INDIA: THE INDUS RIVER.
Grain, Grape, Olive: ANCIENT GREECE AND IMPERIAL ROME.
THE MEDITERRANEAN SEA.
THE ROMAN EMPIRE.
Crazy Bread, Coffee, and Courtly Manners: CHRISTENDOM, ISLAM, AND BYZANTIUM IN THE MIDDLE AGES, 500–1300.
CHRISTENDOM: THE EARLY MIDDLE AGES IN WESTERN EUROPE.
THE MUSLIM EMPIRE: BAGHDAD.
THE EASTERN ROMAN EMPIRE: BYZANTIUM.
CULTURE CLASH: THE CRUSADES.
CHRISTENDOM: THE LATE MIDDLE AGES IN EUROPE.
Tea, Chocolate, and the First Cookbook: MEDIEVAL ASIA, THE AMERICAS, AND RENAISSANCE EUROPE TO 1500.
THE AMERICAN EMPIRES.
COLUMBUS SETS SAIL FOR THE AMERICAS: 1492.
The Columbian Exchange and the Protestant Reformation: SUGAR AND VICE IN THE SIXTEENTH CENTURY.
OLD WORLD TO NEW.
NEW WORLD TO OLD.
Thanksgiving, Hutspot, and Haute Cuisine: SEVENTEENTH-CENTURY AMERICA, THE NETHERLANDS, RUSSIA, FRANCE.
THE SCIENTIFIC REVOLUTION.
THE GOLDEN AGE OF THE NETHERLANDS.
THE RUSSIAN BEAR.
Election Cake and "Let Them Eat Cake": THE AMERICAN AND FRENCH REVOLUTIONS—THE EIGHTEENTH CENTURY AND THE ENLIGHTENMENT.
AMERICA: FROM COLONY TO COUNTRY.
THE FRENCH REVOLUTION: "LET THEM EAT CAKE."
THE NAPOLEONIC ERA: 1799–1815.
From Coyotes to Coca-Cola: THE NINETEENTH CENTURY IN AMERICA.
"GO WEST, YOUNG MAN!"
THE CIVIL WAR—1850–1865.
THE WEST: THE RAILROAD AND THE INDIAN WARS—1860s–1886.
THE GILDED AGE.
NINETEENTH-CENTURY HEALTH FOOD MOVEMENTS.
Sanitation, Nutrition, Colonization: THE NINETEENTH CENTURY IN EUROPE, ASIA, AND AFRICA.
GERMS AND GENES.
THE BRITISH EMPIRE.
AFRICA ENSLAVED: WORKING FOR PEANUTS.
INIDA: "THE JEWEL IN THE CROWN."
CHINA: TEA AND OPIUM.
ITALY: UNIFIED COUNTRY, REGIONAL CUISINE.
The Purity Crusade, Cuisine Classique, and Communal Food: THE EARLY TWENTIETH CENTURY IN EUROPE AND THE UNITED STATES.
THE NEW IMMIGRANTS AND THE MELTING POT.
PROGRESSIVES AND THE PURITY CRUSADE.
DINING DE LUXE IN THE BELLE EPOQUE.
WORLD WAR I AND THE RUSSIAN REVOLUTION.
Prohibition, Soup Kitchens, Spam, and TV Dinners: THE ROARING TWENTIES, THE DEPRESSION, WORLD WAR II, AND THE COLD WAR.
THE ROARING TWENTIES IN THE UNITED STATES.
THE GREAT DEPRESSION AND THE NEW DEAL.
WORLD WAR II.
POST-WORLD WAR II AND THE COLD WAR.
THE FAST-FOOD FIFTIES.
Revolutions in Cuisines and Cultures: FROM "BON APPÉTIT" TO "BAM!" THE 1960S INTO THE NEW MILLENNIUM.
THE SIXTIES: REVOLUTIONS IN COLOR.
THE SEVENTIES: FOOD REVOLUTIONS.
THE EIGHTIES: POLITICAL AND RESTAURANT REVOLUTIONS.
THE NINETIES: THE RISE OF THE CELEBRITY CHEF.
THE NEW MILLENNIUM AND THE FUTURE OF FOOD.
APPENDIX A: FRENCH PRONUNCIATION.
APPENDIX B: ITALIAN PRONUNCIATION.
APPENDIX C: MAJOR WARS AND BATTLES (NOT ANCIENT).
APPENDIX D: SELECTED COOKBOOK AND FOOD BOOKS CHRONOLOGY.
Posted April 28, 2008
I am a Chef/Instructor at a culinary school in Southern California. We use Cuisine and Culture for our food history class. This book reveals the author's true passion for food, and serves as the perfect complement to our World Civilization course. Not a dry textbook but an absorbing piece of literature, full of fascinating side-notes, dispels many urban legends, and provides historically accurate recipes that our students then make and bring into class. I especially like the time she spends on the 20th century, and her conjectures on the future of food. Definitely for anyone who loves food!
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Posted April 19, 2008
This book is full of inaccuracy. I do not know where she got all her information but it made me ask why was this book ever made it to the bookshelves. My school use this book for my Food and History and Evolution, and I say they need to change it.
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