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

Format:

Book

Author/Creator:

Civitello, Linda.

Language:

English

Subjects (All):

Food--History.

Food--Social aspects.

Food.

Genre:

History.

Physical Description:

xvii, 364 pages : illustrations ; 23 cm

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:

First Course: From raw to cooked: prehistory, Mesopotamia, Egypt, China, India

Second Course: The goddess of grain and the god of the grape: ancient Greece and imperial Rome

Third Course: Crazy bread and courtly manners: the middle ages, 500-1300

Fourth Course: Tea, chocolate, and the printing press: Asia, the Americas, and the first cookbook, 1300-1500

Fifth Course: The Columbian exchange: the 16th century

Sixth Course: Thanksgiving, hutsepot, and haute cuisine: 17th-century America, the Netherlands, Russia, France

Seventh Course: Election cake and "let them eat cake": the American and French revolutions

Eighth Course: From coyotes to coca-cola: the 19th century in America

Ninth Course: Sanitation, nutrition, migration: the 19th century in Europe, Asia, and Africa

Tenth Course: The purity crusade, cuisine, classique, communal food, and prohibition: the early 20th century in the United States, Europe, and Russia

Eleventh Course: Soup kitchens, c-rations, and TV dinners: the Depression, World War II, and the Cold War

Twelfth Course: Revolutions in cuisines and cultures: the 1960s through the next millennium

Recipes, menus, and ingredients

Food fables and culinary puzzles

Holiday history.

Notes:

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

Local Notes:

HSP Historic Culinary Arts Collection.

Other Format:

Online version: Civitello, Linda. Cuisine and culture.

ISBN:

0471202800

9780471202806

OCLC:

51266164

Online:

Contributor biographical information

Publisher description