Cuisine and Culture
John Wiley & Sons Inc (Verlag)
978-0-471-20280-6 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
This is an illuminating account of how history shapes our diets. Throughout history, food has played a critical and defining part in individual cultures and the overall development of civilization. "Cuisine and Culture" presents an engaging, informative, and amazing story of the interaction among history, culture, and food that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Covering prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, "Cuisine and Culture" is a multicultural and multiethnic approach to food and history, providing enlightening answers to many such questions as: How did the French establish a notable reputation in world cuisine? Where does American cuisine have its roots? How has food been used to control populations and as a weapon during war? How did the Romans come to believe cinnamon grew in swamps guarded by giant killer bats? Why did some restaurants print their own money?
Complete with sample recipes and menus, as well as revealing photographs and illustrations, "Cuisine and Culture" is an important resource for people interested in food history.
LINDA CIVITELLO has an M.A. in History from U.C.L.A. and has taught food history in California.
Antipasto/Antojitos/Amuse--Bouches. A Note About Reading Histoy. Acknowledgments. From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India. The Goddess of Grain and the God of the Grape: Ancient Greece and Imperial Rome. Crazy Bread and Courtly Manners: The Middle Ages, 500--1300. Tea, Chocolate, and the Printing Press: Asia, The Americas, and the First Cookbook, 1300--1500. The Columbian Exchange: The 16th Century. Thanksgiving, Hutsepot, and Haute Cuisine: 17th Century America, the Netherlands, Russia, France. From Election Cake to "Let Them Eat Cake": The American and French Revolutions. From Coyotes to Coca--Cola: The 19th Century in America. Sanitation, Nutrition, Migration: The 19th Century in Europe, Asia, and Africa. The Purity Crusade, Cuisine Classique, Communal Food, and Prohibition: The Early 20th Century in the United States, Europe, and Russia. Soup Kitchens, C--Rations, and TV Dinners: The Depression, World War I I, and the Cold War. Revolutions in Cuisines and Cultures: The 1960s Through the Next Millennium. Appendix A. French Pronunciation. Appendix B. Italian Pronunciation. Appendix C. Cookbook and Food Books Chronology. Notes. Bibliography. Index.
| Erscheint lt. Verlag | 28.8.2003 |
|---|---|
| Zusatzinfo | Illustrations |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 154 x 229 mm |
| Gewicht | 482 g |
| Einbandart | Paperback |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| Sozialwissenschaften ► Ethnologie | |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 0-471-20280-0 / 0471202800 |
| ISBN-13 | 978-0-471-20280-6 / 9780471202806 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
