Cuisine and Culture – A History of Food and People 3e A history of food and people. 3rd edition

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.
* 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 revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

Cuisine and Culture presents a multicultural and multiethnic approach to exploring the historical events that have shaped the culinary traditions of societies worldwide. Civitello shows how history has influenced the diets of people all over the world--and how food and eating habits, simultaneously, have affected politics and history. The book explores food trends from prehistoric times all the way through the present day, including current issues such as genetically modified foods, sustainable agriculture, and the rise of celebrity chefs. The book is illustrated throughout with more than 50 photos, illustrations, and maps, and includes historical recipes from many different time periods and cultures.  With an engaging, lighthearted tone, Civitello provides an accessible, enjoyable look at this universally important subject.

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, 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. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.