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
     
 

ISBN-10: 0471202800

ISBN-13: 9780471202806

Pub. Date: 08/28/2003

Publisher: Wiley

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…  See more details below

Overview

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:
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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