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Product Description
Review
‘This revised and expanded edition of Civitello's book is a splendid cornucopia of foody facts.' (Guardian, April 2011).
Product Description
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition
Why 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, entertaining, 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.
Why 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, entertaining, 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.
Inside This Book
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Most helpful customer reviews
3.0 out of 5 stars
A SHORT HISTORY OF FOOD,
By
This review is from: Cuisine and Culture: A History of Food and People (Paperback)
This is an interesting book about food in history and how it relates to certain cultures. The author describes the march of cuisine from prehistoric times to the present - a big canvas to cover without getting too generalized. Linda Civitello accomplishes much of what she sets out to describe in an entertaining and informative manner.There is much to learn here about food origins, revolutionary chefs, the first cook books and restaurants, imported plants, and how recipes adapt and change. We learn about Careme, Escoffier, and Ferdinand Point; the great French chefs who changed cuisine. And the non chefs who made good cooking assesable to the home kitchen like Julia Child and Martha Stewart. The book is a little too slanted towards American culture and connections sometimes between food and politics is often stretched too thin. At times the book reads more like a review of the high points of political change in the USA. What actually does segregation in the South got to do with food? However, this is a good book for readers who cook or enjoy food because it often reveals unique details about ingredients we often take for granted on our shelves, such as salt or sugar. Overall, a book to enjoy and learn from.
5.0 out of 5 stars
Vice President - Pro*Act Specialties,
By Gwen K. Gulliksen (USA) - See all my reviews
This review is from: Cuisine and Culture: A History of Food & People (Paperback)
What I most love about this book is the wonderfully witty tone in which it is written. I found myself chuckling throughout. It encapusulates history very well making me excited to read more. Civetello has a fresh style and brings exciting new research to the table so that even well schooled chefs will be surprised. Linda's book is proof that the beauty of the food profession is that there is alwyas something new to learn!Great reference list!
5.0 out of 5 stars
The best food history book out today!!!!!,
By A Customer
This review is from: Cuisine and Culture: A History of Food & People (Paperback)
I am a chef, nutrtionist and food media personality, and I found this book to be excellent! Ms. Civitello describes with great accuracy and wit, the history of food,and how it effects the way we eat today. I highly recommend this for food pros as well as those just interested in history.
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