Cuisine and Culture A History of Food and People

ISBN-10: 0471741728

ISBN-13: 9780471741725

Edition: 2nd 2008 (Revised)

Authors: Linda Civitello

List price: $50.95
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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 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.
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Book details

List price: $50.95
Edition: 2nd
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/9/2007
Binding: Paperback
Pages: 432
Size: 6.00" wide x 9.00" long x 1.00" tall
Weight: 1.232
Language: English

Antipasto/Antojitos/Amuse-Bouches: Food for Thought
First Course: From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India
The Ancient Agricultural Revolution
The Fertile Crescent: The Tigris and Euphrates Rivers
Egypt: The Nile River
China: The Yellow (Huang He) River
India: The Indus River
Second Course: Grain, Grape, Olive: Ancient Greece and Imperial Rome
The Mediterranean Sea
The Roman Empire
Third Course: Crazy Bread, Coffee, and Courtly Manners: Christendom, Isum, and Byzantium in the Middle Ages, 500-1300
Christendom: The Early Middle Ages in Western Europe
The Muslim Empire: Baghdad
The Eastern Roman Empire: Byzantium
Culture Clash: The Crusades
Christendom: The Late Middle Ages in Europe
Fourth Course: Tea, Chocolate, and the First Cookbook: Medieval Asia, The Americas, and Renaissance Europe to 1500
The American Empires
Columbus Sets Sail for the Americas: 1492
Fifth Course: The Columbian Exchange and the Protestant Reformation: Sugar and Vice in the Sixteenth Century
Old World to New
New World to Old
Sixth Course: Thanksgiving, Hutspot, and Haute Cuisine: Seventeenth-Century America, The Netherlands, Russia, France
Colonial America
The Scientific Revolution
The Golden Age of the Netherlands
The Russian Bear
Seventh Course: Election Cake and "Let Them Eat Cake": The American and French Revolutions-The Eighteenth Century and the Enlightenment
The Enlightenment
America: From Colony to Country
The French Revolution: "Let Them Eat Cake"
The Napoleonic Era: 1799-1815
Napoleon's Aftermath
Eighth Course: From Coyotes to Coca-Cola: The Nineteenth Century in America
"Go West, Young Man!"
The South
The Civil War-1850-1865
The West: The Railroad and the Indian Wars-1860s-1886
The Gilded Age
Nineteenth-Century Health Food Movements
Ninth Course: Sanitation, Nutrition, Colonization: The Nineteenth Century in Europe, Asia, and Africa
Germs and Genes
The British Empire
Africa Enslaved: Working for Peanuts
Inida: "The Jewel in the Crown"
China: Tea and Opium
Eastern Europe
Italy: Unified Country, Regional Cuisine
Tenth Course: The Purity Crusade, Cuisine Clossique, and Communal Food: The Early Twentieth Century in Europe and the United States
The New Immigrants and the Melting Pot
Progressives and the Purity Crusade
Dining De Luxe in the Belle Epoque
World War I and the Russian Revolution
Eleventh Course: Prohibition, Soup Kitchens, Spam, and TV Dinners: The Roaring Twenties, The Depression, World War II, and the Cold War
The Roaring Twenties in the United States
The Great Depression and the New Deal
World War II
Post-World War II and the Cold War
The Fast-Food Fifties
Twelfth Course: Revolutions in Cuisines and Cultures: From "Bon Appetit" to "Bam!" The 1960S into the New Millennium
The Sixties: Revolutions in Color
The Seventies: Food Revolutions
The Eighties: Political and Restaurant Revolutions
The Nineties: The Rise of the Celebrity Chef
The New Millennium and the Future of Food
French Pronunciation
Italian Pronunciation
Major Wars and Battles (Not Ancient)
Selected Cookbook and Food Books Chronology
Selected Bibliography
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