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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:

* 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.

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By Professor Noguera
This review is from: Cuisine and Culture: A History of Food and People (Paperback)
A basic introduction to any person interested in the history of food from Prehistory to the 20th century. Specially useful for high school courses or College’s freshman courses if accompanied by other reading materials. It has recipes, maps, pictures, tables, myths, and interesting stories. The book is well written and is fun to read.

Amazing synthesis of history and food for scholors and food lovers alike
By mlfood
This review is from: Cuisine and Culture: A History of Food and People (Paperback)
I use this book as a text to introduce the history and cultural dimensions of food. I have also purchased it as a gift for my friends who are history buffs and food lovers. It is concise and packed full of humor, content, recipes, charts and tables to support what is known and what is yet to be discovered. Hats off to Civitello for a wonderful compilation of information. I reviewed many books before selecting this one. It stands alone in presentation and blending of history and food.


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