Cuisine and Culture
A History of Food and People
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Beschreibung
An illuminating account of how history shapes our diets--nowin a new revised and updated Third Edition
Why did the ancient Romans believe cinnamon grew in swamps guardedby giant killer bats? How did African cultures imported by slaveryinfluence cooking in the American South? What does the 700-seatMcDonald's in Beijing serve in the age of globalization? With theanswers to these and many more such questions, Cuisine andCulture, Third Edition presents an engaging, entertaining, andinformative exploration of the interactions among history, culture,and food.
From prehistory and the earliest societies in the Fertile Crescentto today's celebrity chefs, Cuisine and Culture, ThirdEdition presents a multicultural and multiethnic approach tounderstanding how and why major historical events have affected anddefined the culinary traditions in different societies. Now revisedand updated, this Third Edition is more comprehensive andinsightful than ever before.
* Covers prehistory through the presentday--from the discovery of fire to the emergence of televisioncooking shows
* Explores how history, culture, politics,sociology, and religion have determined how and what people haveeaten through the ages
* Includes a sampling of recipes and menus fromdifferent historical periods and cultures
* Features French and Italian pronunciationguides, a chronology of food books and cookbooks of historicalimportance, and an extensive bibliography
* Includes all-new content on technology, foodmarketing, celebrity chefs and cooking television shows, andCanadian cuisine.
Complete with revealing historical photographs and illustrations,Cuisine and Culture is an essential introduction to foodhistory for students, history buffs, and food lovers.
Autor*in
Linda Civitello
Themen in »Cuisine and Culture«
Food Writing & Reference Hospitality Hotelgewerbe, Gastronomie u. Touristik Kochen /Geschichte Lebensmittel-Literatur u. -Nachschlagewerke