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Cuisine and Culture: A History of Food and People


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.

About the Author
LINDA CIVITELLO has a B.A. from Vassar College and an M.A. in history from UCLA. She has taught food history in California and written extensively for television. The previous edition of Cuisine and Culture won the 2003 Gourmand World Cookbook Award for Best Culinary History Book.

432 pages.

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Tags: Cuisine, Culture, People, history, History