Cuisine and Culture: A History of Food and People / Edition 2

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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: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures, More holiday histories, food fables, and food chronologies, Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires, Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate, Speculation on the future of food, And much more! Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.

About the Author:
Linda Civitello has taught food history in California

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Product Details

  • ISBN-13: 9780471741725
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 3/9/2007
  • Edition description: REV
  • Edition number: 2
  • Pages: 432
  • Product dimensions: 6.00 (w) x 8.90 (h) x 0.90 (d)

Meet the Author

LINDA CIVITELLO holds an MA in History from UCLA and a BA in English from Vassar. She has taught food history at Le Cordon Bleu and Art Institutes culinary schools, and has recorded an audio tour on food and art for the Getty Museum in Los Angeles. The first edition of Cuisine and Culture won the 2003 Gourmand World Cookbook Award for Best Culinary History Book in English, United States.

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Table of Contents

A Note About Reading History
First Course From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India
Second Course The Goddess of Grain and the God of the Grape: Ancient Greece and Imperial Rome
Third Course Crazy Bread and Courtly Manners: The Middle Ages, 500-1300
Fourth Course Tea, Chocolate, and the Printing Press: Asia, the Americas, and the First Cookbook, 1300-1500
Fifth Course The Columbian Exchange: The 16th Century
Sixth Course Thanksgiving, Hutsepot, and Haute Cuisine: 17th-Century America, the Netherlands, Russia, France
Seventh Course Election Cake and "Let Them Eat Cake": The American and French Revolutions
Eighth Course From Coyotes to Coca-Cola: The 19th Century in America
Ninth Course Sanitation, Nutrition, Migration: The 19th Century in Europe, Asia, and Africa
Tenth Course The Purity Crusade, Cuisine Classique, Communal Food, and Prohibition: The Early 20th Century in the United States, Europe, and Russia
Eleventh Course Soup Kitchens, C-Rations, and TV Dinners: The Depression, World War II, and the Cold War
Twelfth Course Revolutions in Cuisines and Cultures: The 1960s Through the Next Millenium
App. A French Pronunciation 319
App. B Italian Pronunciation 321
App. C Cookbook and Food Books Chronology 323
Notes 329
Bibliography 341
Index 355
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  • Anonymous

    Posted April 28, 2008

    None better, and I've read them all!

    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!

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted April 19, 2008

    Worse BOOK ever

    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.

    0 out of 2 people found this review helpful.

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