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

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

by Linda Civitello
     
 

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ISBN-10: 0471741728

ISBN-13: 9780471741725

Pub. Date: 03/09/2007

Publisher: Wiley

An illuminating account of how history shapes our diets—now revised and updated

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

Overview

An illuminating account of how history shapes our diets—now revised and updated

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 presentsan 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:

  • 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.

Product Details

ISBN-13:
9780471741725
Publisher:
Wiley
Publication date:
03/09/2007
Edition description:
REV
Pages:
432
Product dimensions:
6.00(w) x 8.90(h) x 0.90(d)

Table of Contents


Antipasto/Antojitos/Amuse-Bouches: Food for Thought     xiii
Acknowledgments     xx
First Course: From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India     1
Prehistory     1
The Ancient Agricultural Revolution     5
The Fertile Crescent: The Tigris and Euphrates Rivers     10
Egypt: The Nile River     13
China: The Yellow (Huang He) River     18
India: The Indus River     22
Second Course: Grain, Grape, Olive: Ancient Greece and Imperial Rome     25
The Mediterranean Sea     25
Greece     26
The Roman Empire     34
Third Course: Crazy Bread, Coffee, and Courtly Manners: Christendom, Isum, and Byzantium in the Middle Ages, 500-1300     53
Christendom: The Early Middle Ages in Western Europe     54
The Muslim Empire: Baghdad     60
The Eastern Roman Empire: Byzantium     65
Culture Clash: The Crusades     69
Christendom: The Late Middle Ages in Europe     70
Fourth Course: Tea, Chocolate, and the First Cookbook: Medieval Asia, The Americas, and Renaissance Europe to 1500     83
Asia     83
Europe     91
The American Empires     100
Columbus SetsSail for the Americas: 1492     109
Fifth Course: The Columbian Exchange and the Protestant Reformation: Sugar and Vice in the Sixteenth Century     111
Old World to New     111
New World to Old     128
Japan     134
Europe     136
Sixth Course: Thanksgiving, Hutspot, and Haute Cuisine: Seventeenth-Century America, The Netherlands, Russia, France     144
Colonial America     144
The Scientific Revolution     156
The Golden Age of the Netherlands     157
The Russian Bear     163
France     167
Seventh Course: Election Cake and "Let Them Eat Cake": The American and French Revolutions-The Eighteenth Century and the Enlightenment     173
The Enlightenment     173
America: From Colony to Country     175
The French Revolution: "Let Them Eat Cake"     187
The Napoleonic Era: 1799-1815     193
Napoleon's Aftermath     204
Eighth Course: From Coyotes to Coca-Cola: The Nineteenth Century in America     206
"Go West, Young Man!"     206
The South     210
The Civil War-1850-1865     213
Reconstruction-1865-1877     216
The West: The Railroad and the Indian Wars-1860s-1886      219
The Gilded Age     224
Nineteenth-Century Health Food Movements     235
Ninth Course: Sanitation, Nutrition, Colonization: The Nineteenth Century in Europe, Asia, and Africa     241
Germs and Genes     242
The British Empire     246
Africa Enslaved: Working for Peanuts     249
Inida: "The Jewel in the Crown"     254
China: Tea and Opium     255
Eastern Europe     260
Italy: Unified Country, Regional Cuisine     264
Tenth Course: The Purity Crusade, Cuisine Clossique, and Communal Food: The Early Twentieth Century in Europe and the United States     270
The New Immigrants and the Melting Pot     270
Progressives and the Purity Crusade     276
Dining De Luxe in the Belle Epoque     284
World War I and the Russian Revolution     292
Eleventh Course: Prohibition, Soup Kitchens, Spam, and TV Dinners: The Roaring Twenties, The Depression, World War II, and the Cold War     301
The Roaring Twenties in the United States     301
The Great Depression and the New Deal     310
World War II     318
Post-World War II and the Cold War     326
The Fast-Food Fifties     329
Twelfth Course: Revolutions in Cuisines and Cultures: From "Bon Appetit" to "Bam!" The 1960S into the New Millennium     335
The Sixties: Revolutions in Color     335
The Seventies: Food Revolutions     339
The Eighties: Political and Restaurant Revolutions     342
The Nineties: The Rise of the Celebrity Chef     349
The New Millennium and the Future of Food     356
French Pronunciation     370
Italian Pronunciation     371
Major Wars and Battles (Not Ancient)     372
Selected Cookbook and Food Books Chronology     374
Notes     382
Selected Bibliography     392
Index     401

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