Full Description
The newly updated edition of the essential guide to the rich history of food and its role in global cultures
Cuisine & Culture: A History of Food and People offers a sweeping exploration of how food has shaped and been shaped by human history. Covering everything from ancient diets to the modern food industry, this easily accessible book reveals the profound connections among food, culture, politics, religion, and historical events. With a multicultural and multiethnic approach, Linda Civitello's engaging narrative turns the study of food history into an enlightening journey that showcases how culinary traditions have evolved through exploration, wars, colonization, and technological advancements. This is not just a history book—it's a fascinating look at how what we eat defines who we are, no matter where we are.
The fourth edition delves into pressing contemporary issues such as sustainability, food justice, and the origins of our industrial diet. Expanded coverage of race, class, and gender in food history addresses cultural appropriation, while newly revised sections discuss African and Asian foodways, the evolution of agriculture, the rise of celebrity chefs, and the impact of modern staples such as chocolate, pizza, and processed foods on contemporary eating habits.
Combining historical scholarship, compelling anecdotes, and a generous helping of humor, Cuisine & Culture: A History of Food and People:
Examines the evolution of global food production and popular foods through the lens of history and technology
Offers insights from an expert food historian with years of experience teaching food history and culture courses
Integrates "Holiday History" and "Food Fables" sidebars along with a sampling of recipes and historical menus
Includes appendices of French and Italian pronunciation guides and an extensive chronology of food books and cookbooks of historical significance
A must-have resource for understanding the profound role of food in our world, Cuisine & Culture: A History of Food and People, Fourth Edition, is ideal for undergraduate courses in Food History, Food and Culture, and Culinary Studies. It is also a valuable reference for food historians, culinary professionals, and anyone intrigued by the connections among food, history, and culture.
Contents
Antipasto/Antojitos/Amuse-Bouches xxvii
About the Companion Website xxix
FIRST COURSE From Cooking to Cuisine: Mesopotamia, China, India, Egypt: Beer, Bread, Apples, Chicken 1
SECOND COURSE The Original Mediterranean Diets: Greece, Rome, Byzantium Grain, Grape, Olive 35
THIRD COURSE Christendom and the Islamic Empire: Crazy Bread, Coffee, Spices 67
FOURTH COURSE Spain and the American Empires: Corn, Potatoes, Tomatoes, Chili, Chocolate 103
FIFTH COURSE Food Goes Global: The Columbian Exchange New Spain and the African Diaspora Rice and Beans, Sugar and Slavery 139
SIXTH COURSE Renaissance, Reformation, Revolutions: Italy, Northern Europe, France: The Perfect Chef, Fish, Citrus, and Haute Cuisine 1474-1815 175
SEVENTH COURSE America from Colony to Country: Maple Moon, Thanksgiving, Black Celebrity Chefs, Buffalo 1492-1890 213
EIGHTH COURSE Europe and Asia: A Time of Empires: Technology, Tea, Rice 1815-1911 255
NINTH COURSE The American Processed Food Diet: Meat, Carbs, Sugar 1876-1906 301 The Gilded Age
TENTH COURSE Immigration, Revolution, Prohibition, Innovation: Tamales, Cuisine Classique, Pickles, Snack Food Europe and the United States 1900-1939 343
ELEVENTH COURSE K-Rations, Fast Food, Civil Rights, Celebrity Chefs: World War II to 2000 385
TWELFTH COURSE 21st Century Cuisines: California, Global Fusion, the New Nutrition, Food Justice 425
Appendix A: Palate Cleanser 461
Appendix B: French Pronunciation 463
Appendix C: Italian Pronunciation 465
Appendix D: Major Wars and Battles (Not Ancient) 467
Appendix E: Selected Cookbook and Food Books Chronology 469
Notes 475
Selected Bibliography 525
Index 535
