Cuisine and Culture A History of Food and People

ISBN-10: 0470403713
ISBN-13: 9780470403716
Edition: 3rd 2011
Authors: Linda Civitello
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Description: An illuminating account of how history shapes our diets-now in a new revised and updated Third EditionWhy did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence  More...

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Book details

List price: $109.99
Edition: 3rd
Copyright year: 2011
Publisher: John Wiley & Sons, Limited
Publication date: 3/24/2011
Binding: Paperback
Pages: 448
Size: 6.25" wide x 9.25" long x 1.00" tall
Weight: 1.298
Language: English

An illuminating account of how history shapes our diets-now in a new revised and updated Third EditionWhy 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, fun, 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 fascinating photographs and illustrations, Cuisine and Culture is the essential survey for students of food history.

Antipasto/Antojitos/Amuse-Bouches: Food for Thought
Acknowledgments
From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India
Prehistory
The Ancient Agricultural Revolution
The Fertile Crescent
Egypt: The Nile River
China: The Yellow (Huang He) River
India: The Indus River
Grain, Grape, Olive: The Ancient Mediterranean
The Mediterranean Sea
Greece
Rome
Crazy Bread, Coffee, and Courtly Manners: Christendom and Islam in the Middle Ages, 500-1453
Christendom: Western Europe, 500-1000
Byzantium: The Eastern Roman Empire
The Muslim Empire
Christendom: The Late Middle Ages in Europe
New World Food: Potato, Corn, Chile, Chocolate
The Search for Spices
The American Empires
South America: The Inca Empire
Central America: Vanilla
Central America: Maya Mystery
Central America: The Aztec Empire
North America: Cahokia
Columbus Sets Sail for the Americas: 1492
Food Goes Global: The Columbian Exchange
The Age of Exploration
The Columbian Exchange
Old World to New
New World to Old
America from Colony to Country: Sacred Cod, Black Rice, Maple Moon, 1588-1850
The Mercantile System
Colonial America
A New People and a New Cuisine
Hutsepot, Stove Potatoes, and Haute Cuisine: Seventeenth-to Eighteenth-Century Dutch, Russian, and French Cuisine
The Scientific Revolution
The Golden Age of the Netherlands
The Russian Bear
France: Haute and Nouvelle Cuisine
The French Revolution: �Let Them Eat Cake�
The Napoleonic Era: 1799-1815
Napoleon's Aftermath
Cattle, Coca-Cola, Cholera: The United States and Europe, 1850-1900
The American South
The American Civil War: 1850-1865
Reconstruction: 1865-1877
The West: Railroad and Indian Wars, 1860s-1886
The Gilded Age
Nineteenth-Century Health Food Movements
Europe: Nutrition, Sanitation, Evolution
Africa and Asia: Native vs. Colonial Cuisine
Food Patterns
Africa: Shea Butter, Kola Nuts, Monkey Bread
India: Not Just Curry and Chutney
China: Tea and Opium
Korea: Kimchee and Pulgogi
Vietnam: Spring Rolls and P�t�
Indonesia: The Spice Islands
The Philippines: Chinese-Spanish Fusion
Thailand (Siam): Lemongrass and Jasmine Rice
Japan: Tempura and Umami
The Purity Crusade, Cuisine Classique, and Prohibition: 1900-1929 in Europe and the United States
The New Immigrants and the Melting Pot
Progressives and the Purity Crusade
Escoffier and Ritz: Cuisine Classique and the Grand Hotels
World War I and the Russian Revolution
The Roaring Twenties in the United States
Soup Kitchens, Spam, and TV Dinners: The Depression, World War II, and the Cold War
The Depression and the New Deal
World War II
The Cold War
The Fast-Food Fifties
The Sixties: Revolutions in Color
Agribusiness vs. Organic: The 1970s into the Third Millennium
The Seventies: Food Revolutions
The Eighties: Political and Restaurant Revolutions
The Nineties: The Celebrity Chef
The New Millennium and the Future of Food
French Pronunciation
Italian Pronunciation
Major Wars and Battles
Selected Cookbook and Food Books Chronology
Notes
Selected Bibliography
Index
Recipes, Menus, and Ingredients
Ingredients: Egyptian Ful Madames
Recipe: Cato's Herbed Olives
Recipe: Cato's Must Cakes
Recipe: Garum or Liquamen
Recipe: Raisin Wine
Ingredients: Blancmange Comparison
Recipe: Wassail
Recipe: Chicha-Corn Beer
Ingredients: Pavo in Mole Poblano
Ingredients: Feijoada
Ingredients: Portuguese/Hawaiian Sweet Bread (P�o Doce)
Recipe: Bolognese Torte
Recipe: Pie with Live Birds
Recipe: Hopping (or Hoppin') John
Recipe: Flip
Ingredients: Pennsylvania Dutch Eggs
Ingredients: Election Cake Comparison
Ingredients: King Cake
Recipe: Hutsepot, the Dutch Dish
Menu: The 16-Course Citrus Dinner
Recipe: Spartan Broth
Ingredients: Niter Kibe-Ethiopian Spiced Butter
Ingredients: Pork Vindaloo
Recipe: Kedgeree
Ingredients: Tom Yung Kung-Thai Hot and Sour Shrimp Soup
Ingredients: Mamuang Kao Nieo-Mango with Sticky Rice
Ingredients: Bigos-Polish Stew
Recipe: Squash Blossom Pancakes
Ingredients: Chicken Kiev
Recipe: Los Angeles County BBQ
Menu: Civilian Conservation Corps
Recipe: The War Cake
Ingredients: Chef Tang's Saigon Roll
Recipe: S'mores
Recipe: Lady Libertini Martini
Recipe: Salmon Carpaccio
Food Fables
Where Winter Comes From
How to Drink and Not Get Drunk
Who Was Apicius?
�Feed a Cold, Starve a Fever�
Imam Bayaldi, Holy Man Fainted
Where Coffee Comes From
The Poison Taster
Marco Polo and Pasta
Mole Myths
Spices and Rotten Meat
Caterina de' Medici
Squanto and Fish Fertilizer
Where the Cocktail Comes From
Where the Croissant Comes From
Napoleon and Wellington
Rig� Jancsi (Gypsy Johnny)
Where the Tea Leaf Comes From
The Origin of Chop Suey
Spaghetti and Meatballs
American Soldiers and WWII Food
Crossing Cultures
New Year Celebrations
Sandwiches
African Spices
Curry
Filled Dumplings
Sriracha
Culinary Confusion
Death of Buddha
Tuna
Corn and Maize
Barbecue
Cobbler, Slump, Grunt
Ice Cream and Gelato
Yam and Sweet Potato
Curry
Chutney
The French Paradox
Holiday Histories
Kispu
Passover
Chinese New Year
Easter
Ramadan
Halloween, October 31
Maple Moon
Thanksgiving
Election Day
Mardi Gras and Carnevale
St. Lucia's Day, December 13
Bastille Day, July 14
Christmas, December 25
Juneteenth, June 19
Cinco de Mayo, May 5
Testicle Festivals
Valentine's Day, February 14
Columbus Day, October 12
St. Patrick's Day, March 17
Oktoberfest
Yam Festival
Mishani
Selametan
Thai Royal Plowing Ceremony
Japanese Tea Ceremony
San Gennaro
Polish Fest
Mother's Day
St. Urho's Day, March 16
Charts/Boxes
Drunkenness Scale
Symposium-Convivium Comparison
A Day in the Life: Roman Empire
A Day in the Life: Middle Ages
The Great Chain of Being/Four Humors
Latin-English Words
Aztec-Modern Food Words
Chile Pepper Heat Scale
Europe, Africa, Asia to Americas
Americas to Europe, Africa, Asia
World Population in Millions
Polish and Italian Food Words
Food Price Comparison, 1850-2010
Midwestern Farm Family Duties
Early Unions
Early Soft Drinks
Japanese Basic Foods
Food Adulteration
The Kitchen Brigade
K-Rations
UCLA Top 10 Healthy Beverages
Top U.S. Supermarkets
North American Food Sales
Chronologies
Prehistoric Human Achievements
The Ancient Agricultural Revolution
Olive
Wine-Ancient
Coffee
Famines and Ergotism Epidemics
Potato
Vanilla
Explorations
Epidemics in Central America, 1520-1595
Sugar
European Porcelain (China)
Tea
Rice
Ice Cream and Yogurt-United States
Depression Innovation
Genetic Mutations/Engineering
Illustrations and Maps
Sphinx and Pyramid, Egypt
The Parthenon in Athens, Greece
Pompeii, Ovens
Pompeii, Amphorae
The Colosseum in Rome, Italy
Notre Dame-Our Lady-Paris, France
Map, Western Hemisphere, 1572
Machu Picchu
The European View of Africa, 1650
Slaves Packed on a Ship
The Caribbean in 1656
Hogs Curing in the South
Colonial Kitchen
Cooking in Colonial America
Paul Revere's Kitchen
Map of North America, 1755
Thomas Jefferson's Kitchen at Monticello
Oceania, early 1600s
Lusekatter Bun Designs
Chuck Wagon
Silver-Plated Ware
Atwood & Bacon Menu, 1826
Delmonico Money
�Absolutely No Shocks� Mixer Ad
Ad for Hoff's Malt Extract
Pasta Drying in the Streets of Naples
The Taj Mahal, India
Great Buddha, Japan, 1252
Hand-Cranked Bread Machine Ad
McDougall Kitchen Cabinets, 1905
Cooking Utensils at the Time of Escoffier
Beef, American Cuts, 1920
Beef, French Cuts, 1920
Patriotism as Marketing Tool
Chocolate Faberg� Egg Sculpture
�Liquid Profits�
Commercial Ice-Cream Freezers
Women in a Tortilla Factory
The Evolution of Betty Crocker
Barware and Tableware, 1933
The Gingerbread Mansion Inn
A Poultry Market in Vietnam
Menu of Pig Parts
The Asian Diet Pyramid
The Vegetarian Diet Pyramid
The Mediterranean Diet Pyramid
The Latin American Diet Pyramid
The U.S. Food Pyramid

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