- 448 pages
- English
- PDF
- Available on iOS & Android
About this book
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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Information
Table of contents
- Cover
- Title Page
- Copyright
- Contents
- Antipasto/Antojitos/Amuse-Bouches: Food for Thought
- Acknowledgments
- First Course: From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India
- Second Course: Grain, Grape, Olive: The Ancient Mediterranean
- Third Course: Crazy Bread, Coffee, and Courtly Manners: Christendom and Islam in the Middle Ages, 500–1453
- Fourth Course: New World Food: Potato, Corn, Chile, Chocolate
- Fifth Course: Food Goes Global: The Columbian Exchange
- Sixth Course: America from Colony to Country: Sacred Cod, Black Rice, Maple Moon, 1588–1850
- Seventh Course: Hutsepot, Stove Potatoes, and Haute Cuisine: Seventeenth- to Eighteenth-Century Dutch, Russian, and French Cuisine
- Eighth Course: Cattle, Coca-Cola, Cholera: The United States and Europe, 1850–1900
- Ninth Course: Africa and Asia: Native vs. Colonial Cuisine
- Tenth Course: The Purity Crusade, Cuisine Classique, and Prohibition: 1900–1929 in Europe and the United States
- Eleventh Course: Soup Kitchens, Spam, and TV Dinners: The Depression, World War II, and the Cold War
- Twelfth Course: Agribusiness vs. Organic: The 1970s into the Third Millennium
- Appendix A: French Pronunciation
- Appendix B: Italian Pronunciation
- Appendix C: Major Wars and Battles
- Appendix D: Selected Cookbook and Food Books Chronology
- Notes
- Selected Bibliography
- Index