Cuisine and Culture: A History of Food and People
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 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:
What people are saying - Write a review
I'll give it two stars since it could introduce a student of food history to fascinating topics to explore, but take everything in this book with a grain of salt. It is so chock full of errors, simplistic handling of complex subjects, and poorly researched assertions, it should not be considered a history book at all. I can hardly find a passage in this book that does not contain an error, or that simply creates confusion because of the author's flippant handling of the subject. The organization of the book makes little sense and serves little purpose.
asian and western history