Cuisine and Culture: A History of Food and People
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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 presentsan 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 culturesMore holiday histories, food fables, and food chronologiesDiscussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empiresGreater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debateSpeculation on the future of foodAnd 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.
Antipasto/Antojitos/Amuse-BouchesA Note About Reading HistoryAcknowledgmentsFirst CourseFrom Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, IndiaSecond CourseThe Goddess of Grain and the God of the Grape: Ancient Greece and Imperial RomeThird CourseCrazy Bread and Courtly Manners: The Middle Ages, 500-1300Fourth CourseTea, Chocolate, and the Printing Press: Asia, the Americas, and the First Cookbook, 1300-1500Fifth CourseThe Columbian Exchange: The 16th CenturySixth CourseThanksgiving, Hutsepot, and Haute Cuisine: 17th-Century America, the Netherlands, Russia, FranceSeventh CourseElection Cake and "Let Them Eat Cake": The American and French RevolutionsEighth CourseFrom Coyotes to Coca-Cola: The 19th Century in AmericaNinth CourseSanitation, Nutrition, Migration: The 19th Century in Europe, Asia, and AfricaTenth CourseThe Purity Crusade, Cuisine Classique, Communal Food, and Prohibition: The Early 20th Century in the United States, Europe, and RussiaEleventh CourseSoup Kitchens, C-Rations, and TV Dinners: The Depression, World War II, and the Cold WarTwelfth CourseRevolutions in Cuisines and Cultures: The 1960s Through the Next MilleniumApp. AFrench Pronunciation319App. BItalian Pronunciation321App. CCookbook and Food Books Chronology323Notes329Bibliography341Index355
