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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. A fascinating look at how history and culture shape our diets
Why did Americans once believe Italian food was very bad for you? When was sugar a medicine prescribed by doctors? What do Hawaiian sweet bread, Japanese tempura, and Indian vindaloo have in common? How did the Aztecs use tamales in religious festivals? And what's on the menu at a 700-seat McDonald's in Beijing? Cuisine and Culture, Third Edition answers these questions and many more with an informative and witty exploration of the many ways food, culture, and history intersect and influence each other.
From prehistory and the discovery of fire to modern cuisines and celebrity chefs, this book uses a global, multicultural approach to explain how major historical events have affected and defined culinary traditions in different societies around the world. This indispensable new Third Edition is more comprehensive and insightful than ever, featuring:
New cuisines and cultures-including Norwegian, Ethiopian, Canadian, and Mayan
More detailed coverage of Japanese, ancient Greek and Roman, and regional Indian and African cuisines
New content on modern food technology and food marketing
French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography
Enlightening Holiday Histories, Food Fables, Food Chronologies, and historical recipes and menus
A thorough examination of the way history, culture, politics, wars, and religion determine how and what we eat, Cuisine and Culture, Third Edition is an essential guide for students, historians, and food lovers.
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. A fascinating look at how history and culture shape our diets
Why did Americans once believe Italian food was very bad for you? When was sugar a medicine prescribed by doctors? What do Hawaiian sweet bread, Japanese tempura, and Indian vindaloo have in common? How did the Aztecs use tamales in religious festivals? And what's on the menu at a 700-seat McDonald's in Beijing? Cuisine and Culture, Third Edition answers these questions and many more with an informative and witty exploration of the many ways food, culture, and history intersect and influence each other.
From prehistory and the discovery of fire to modern cuisines and celebrity chefs, this book uses a global, multicultural approach to explain how major historical events have affected and defined culinary traditions in different societies around the world. This indispensable new Third Edition is more comprehensive and insightful than ever, featuring:
New cuisines and cultures-including Norwegian, Ethiopian, Canadian, and Mayan
More detailed coverage of Japanese, ancient Greek and Roman, and regional Indian and African cuisines
New content on modern food technology and food marketing
French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography
Enlightening Holiday Histories, Food Fables, Food Chronologies, and historical recipes and menus
A thorough examination of the way history, culture, politics, wars, and religion determine how and what we eat, Cuisine and Culture, Third Edition is an essential guide for students, historians, and food lovers.