Cuisine and Culture: A History of Food and People

Front Cover
John Wiley & Sons, Mar 29, 2011 - Cooking - 448 pages
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition

Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did 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, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.

From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before.
  • Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows
  • Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages
  • Includes a sampling of recipes and menus from different historical periods and cultures
  • Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography
  • Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine.
Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
 

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alaska became a state jan 3rd 1959 and Hawaii became a state on Aug 21st 1959 therefor Alaska 49th and Hawaii 50th. Ms Civitello has it xixdd up in 2nd edition page 332

Contents

Americas to Europe Africa Asia 137
4
BigosPolish Stew 300
28
Olive
34
Who Was Apicius?
48
Feed a Cold Starve a Fever
62
The Poison Taster
80
Mole Myths
124
Spices and Rotten Meat
141
Great Buddha Japan 1252
288
HandCranked Bread Machine Ad
305
Cooking Utensils at the Time
311
Liquid Profits
324
The Evolution of Betty Crocker
330
Barware and Tableware 1933
338
The Gingerbread Mansion Inn
367
The Asian Diet Pyramid
382

Squanto and Fish Fertilizer
155
iii
219
Chuck Wagon
230
Absolutely No Shocks Mixer Ad
239
Pasta Drying in the Streets of Naples
252
The Taj Mahal India
272
French Pronunciation
404
Notes
411
Selected Bibliography
424
Index
431
Copyright

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About the author (2011)

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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