Cuisine and culture : a history of food and people / Linda Civitello
- Civitello, Linda
- Hoboken, N.J. : John Wiley, 2007.
- 2nd ed.
- Physical Description:
- xxi, 410 pages : illustrations, maps ; 23 cm
- From raw to cooked: prehistory, Mesopotamia, Egypt, China, India -- Grain, grape, olive: ancient Greece and imperial Rome -- Crazy bread, coffee, and courtly manners: Christendom, Islam and Byzantium in the Middle Ages, 500-1300 -- Tea, chocolate, and the first cookbook: medieval Asia, the Americas, and Renaissance Europe to 1500 -- The Columbian exchange and the Protestant reformation: sugar and vice in the sixteenth century -- Thanksgiving, Hutspot, and Haute cuisine: seventeenth-century America, the Netherlands, Russia, France -- Election cake and "let them eat cake": the American and French revolutions--the eighteenth century and the enlightenment -- From coyotes to Coca-Cola: the nineteenth century in America -- Sanitation, nutrition, colonization: the nineteenth century in Europe, Asia, and Africa -- The purity crusade, cuisine classique, and communal food: the early twentieth century in Europe and the United States -- Prohibition, soup kitchens, spam, and TV dinners: the roaring twenties, the Depression, World War II, and the Cold War -- Revolutions in cuisines and cultures: from "bon appétit" to "bam!" the 1960s into the New Millennium -- Recipes, menus, and ingredients -- Food fables/culinary confusions/crossing cultures -- Holiday history -- Charts/boxes -- Chronologies -- Illustrations and maps.
- 9780471741725 (pbk.) and 0471741728 (pbk.)
- Bibliography Note:
- Includes bibliographical references and index.
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