Cuisine and culture : a history of food & people / Linda Civitello.

Format:

Book

Author/Creator:

Civitello, Linda.

Language:

English

Subjects (All):

Food--History.

Food.

History.

Food--Social aspects.

Physical Description:

xvii, 364 pages : illustrations ; 23 cm

Other Title:

Cuisine & culture

Place of Publication:

Hoboken, N.J. : Wiley, [2004]

Summary:

Throughout history food has played an important role in the development of a country's culture. This accessible, appealing book examines the relationship between food and history, from prehistoric times to the 21st century.

Contents:

Antipasto/Antojitos/Amuse-Bouches xi

Course 1 From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India

Prehistory 1

The Agricultural Revolution 6

The Fertile Crescent: The Tigris and Euphrates Rivers 8

Egypt: The Nile River 12

China: The Yellow (Huang He) River 17

India: The Indus River 20

Course 2 The Goddess of Grain and the God of the Grape: Ancient Greece and Imperial Rome

Greece 25

Rome 34

Course 3 Crazy Bread and Courtly Manners: The Middle Ages, 500-1300

Christendom: The Early Middle Ages in Europe 53

The Muslim Empire 58

The Byzantine Empire and Russia 63

Christendom: The Late Middle Ages in Europe 64

Culture Clash: The Crusades 66

Course 4 Tea, Chocolate, and the Printing Press: Asia, the Americas, and the First Cookbook, 1300-1500

Asia 79

Europe 86

The American Empires 94

Columbus Sets Sail for the Americas: 1492 102

Course 5 The Columbian Exchange: The 16th Century

Old World to New 107

New World to Old 120

Course 6 Thanksgiving, Hutsepot, and Haute Cuisine: 17th-Century America, the Netherlands, Russia, France

Colonial America 127

The Golden Age of the Netherlands 137

The Russian Bear 143

France 145

Course 7 Election Cake and "Let Them Eat Cake": The American and French Revolutions

America: From Colony to Country 153

The French Revolution: "Let Them Eat Cake" 161

The Napoleonic Era: 1799-1815 167

Course 8 From Coyotes to Coca-Cola: The 19th Century in America

"Go West, Young Man!" 179

The Civil War and Reconstruction-1850-1877 183

The West: The Railroad and the Indian Wars-1860s-1886 190

The Gilded Age 196

The 19th-Century Health Food Movement 206

Course 9 Sanitation, Nutrition, Migration: The 19th Century in Europe, Asia, and Africa

Diseases and Germs 211

The British Empire 214

Colonial Cuisine 218

Europe 226

Italy: Unified Country, Regional Cusine 228

Course 10 The Purity Crusade, Cuisine Classique, Communal Food, and Prohibition: The Early 20th Century in the United States, Europe, and Russia

The New Immigrants and the Melting Pot 233

Progressives and the Purity Crusade 236

Dining de Luxe in the Belle Epoque 242

World War I and the Russian Revolution 251

The Roaring Twenties in the United States 260

Course 11 Soup Kitchens, C-Rations, and TV Dinners: The Depression, World War II, and the Cold War

The Great Depression and the New Deal 269

World War II 276

Post-World War II and the Cold War 285

The Fast-Food Fifties 288

Course 12 Revolutions in Cuisines and Cultures: The 1960s Through the Next Millennium

The Sixties: The Civil Rights Revolutions 293

The Seventies: The Food Revolution 296

The Eighties: The Restaurant Revolution 299

The Nineties: The Rise of the Celebrity Chef 303

The Next Millennium 308

Appendix A French Pronunciation 319

Appendix B Italian Pronunciation 321

Appendix C Cookbook and Food Books Chronology 323

Recipes, Menus, and Ingredients

Garum or Liquamen 41

Wassail 72

Chicha

Corn Beer 98

Pavo in Mole Poblano 110

Feijoada 115

Buona Forchetta's Anadama Bread 135

Flip 137

Hutsepot, the Dutch Dish 141

The Sixteen-Course Citrus Dinner 152

Pennsylvania Dutch Eggs Pickled in Beet Juice 154

Election Cake Comparison 161

King Cake

the Cake with a Baby Inside 170

Vassar College Menus, 1860s 200

Atwood & Bacon Restaurant Menu, 1826 204

The Original Formula for Coca-Cola 209

Claire Criscuolo's Squash Blossom Pancakes 241

Chicken Kiev 255

Los Angeles County Annual Barbecue 270

Civilian Conservation Corps Menus 272

The War Cake 281

S'mores 305

Banana Boats 305

George Delgado's Lady Libertini Martini 313

Joy Martin's Salmon Carpaccio 316

Food Fables and Culinary Puzzles

Confucius and the Fortune Cookie 19

The Death of Buddha 23

The Ancient Greek Way to Drink and Not Get Drunk 30

Who Was Apicius? 42

"Feed a Cold, Starve a Fever" 56

Imam Bayaldi

"The Holy Man Fainted" 61

Where Coffee Comes From 62

The Poison Taster 75

Marco Polo and Pasta 77

Where the Tea Leaf Comes From 81

The Corn-Maize Confusion 97

Native American Cannibalism 99

Where Salt and Chile Peppers Come From 102

Mole Myths 109

Sqanto and Fish Fertilizer 130

Catherine de Medici

Did She or Didn't She? 146

Where the Croissant Comes From 149

The Napoleon 173

The Origin of Chop Suey 225

American Soldiers and World War II Food 287

The French Paradox 308

Holiday History

Passover 17

Chinese New Year 18

Easter 48

Ramadan 58

Thanksgiving 131

Bastille Day 165

Mardi Gras and Carnevale 169

Christmas 188

Juneteenth 189

Cinco de Mayo (May Fifth) 191

Valentine's Day, February 14th 203

St. Patrick's Day, March 17th 217

San Gennaro in New York's Little Italy, September 12-22 234

Polish Fest 236

Mother's Day 239.

Notes:

Includes bibliographical references (pages 341-353) and index.

ISBN:

0471202800

OCLC:

51266164