Skip to main content

Cuisine and Culture: A History of Food and People, 2nd Edition

Cuisine and Culture: A History of Food and People, 2nd Edition

Linda Civitello

ISBN: 978-0-470-09694-9

Apr 2007

416 pages

Select type: E-Book

$31.00

Description

What did people eat in the Middle Ages, and why and how did that affect cuisine and culture in later years? How did French cuisine become dominant? Where did American cuisine come from? How has food been used to control populations? What is the origin of specific cooking techniques? Throughout history, food has played (and continues to play) an important role in the development of a country's culture. Cuisine and Culture: A History of Food and People, Second Edition examines the relationship between food and history from prehistoric times to the 21st century.
ANTIPASTO/ANTOJITOS/AMUSE-BOUCHES: FOOD FOR THOUGHT.

ACKNOWLEDGMENTS.

First Course.

From Rawto Cooked: PREHISTORY, MESOPOTAMIA, EGYPT, CHINA, INDIA.

PREHISTORY.

THE ANCIENT AGRICULTURAL REVOLUTION.

THE FERTILE CRESCENT: THE TIGRIS AND EUPHRATES RIVERS.

EGYPT: THE NILE RIVER.

CHINA: THE YELLOW (HUANG HE) RIVER.

INDIA: THE INDUS RIVER.

Second Course.

Grain, Grape, Olive: ANCIENT GREECE AND IMPERIAL ROME.

THE MEDITERRANEAN SEA.

GREECE.

THE ROMAN EMPIRE.

Third Course.

Crazy Bread, Coffee, and Courtly Manners: CHRISTENDOM, ISLAM, AND BYZANTIUM IN THE MIDDLE AGES, 500–1300.

CHRISTENDOM: THE EARLY MIDDLE AGES IN WESTERN EUROPE.

THE MUSLIM EMPIRE: BAGHDAD.

THE EASTERN ROMAN EMPIRE: BYZANTIUM.

CULTURE CLASH: THE CRUSADES.

CHRISTENDOM: THE LATE MIDDLE AGES IN EUROPE.

Fourth Course.

Tea, Chocolate, and the First Cookbook: MEDIEVAL ASIA, THE AMERICAS, AND RENAISSANCE EUROPE TO 1500.

ASIA.

EUROPE.

THE AMERICAN EMPIRES.

COLUMBUS SETS SAIL FOR THE AMERICAS: 1492.

Fifth Course.

The Columbian Exchange and the Protestant Reformation: SUGAR AND VICE IN THE SIXTEENTH CENTURY.

OLD WORLD TO NEW.

NEW WORLD TO OLD.

JAPAN.

EUROPE.

Sixth Course.

Thanksgiving, Hutspot, and Haute Cuisine: SEVENTEENTH-CENTURY AMERICA, THE NETHERLANDS, RUSSIA, FRANCE.

COLONIAL AMERICA.

THE SCIENTIFIC REVOLUTION.

THE GOLDEN AGE OF THE NETHERLANDS.

THE RUSSIAN BEAR.

FRANCE.

Seventh Course.

Election Cake and "Let Them Eat Cake": THE AMERICAN AND FRENCH
REVOLUTIONS—THE EIGHTEENTH CENTURY AND THE ENLIGHTENMENT.

THE ENLIGHTENMENT.

AMERICA: FROM COLONY TO COUNTRY.

THE FRENCH REVOLUTION: "LET THEM EAT CAKE."

THE NAPOLEONIC ERA: 1799–1815.

NAPOLEON’S AFTERMATH.

Eighth Course.

From Coyotes to Coca-Cola: THE NINETEENTH CENTURY IN AMERICA.

"GO WEST, YOUNG MAN!"

THE SOUTH.

THE CIVIL WAR—1850–1865.

RECONSTRUCTION—1865–1877.

THE WEST: THE RAILROAD AND THE INDIAN WARS—1860s–1886.

THE GILDED AGE.

NINETEENTH-CENTURY HEALTH FOOD MOVEMENTS.

Ninth Course.

Sanitation, Nutrition, Colonization: THE NINETEENTH CENTURY IN EUROPE, ASIA, AND AFRICA.

GERMS AND GENES.

THE BRITISH EMPIRE.

AFRICA ENSLAVED: WORKING FOR PEANUTS.

INIDA: "THE JEWEL IN THE CROWN."

CHINA: TEA AND OPIUM.

EASTERN EUROPE.

ITALY: UNIFIED COUNTRY, REGIONAL CUISINE.

Tenth Course.

The Purity Crusade, Cuisine Classique, and Communal Food: THE EARLY
TWENTIETH CENTURY IN EUROPE AND THE UNITED STATES.

THE NEW IMMIGRANTS AND THE MELTING POT.

PROGRESSIVES AND THE PURITY CRUSADE.

DINING DE LUXE IN THE BELLE EPOQUE.

WORLD WAR I AND THE RUSSIAN REVOLUTION.

Eleventh Course.

Prohibition, Soup Kitchens, Spam, and TV Dinners: THE ROARING TWENTIES, THE DEPRESSION, WORLD WAR II, AND THE COLD WAR.

THE ROARING TWENTIES IN THE UNITED STATES.

THE GREAT DEPRESSION AND THE NEW DEAL.

WORLD WAR II.

POST-WORLD WAR II AND THE COLD WAR.

THE FAST-FOOD FIFTIES.

Twelfth Course.

Revolutions in Cuisines and Cultures: FROM "BON APPÉTIT" TO "BAM!" THE 1960S INTO THE NEW MILLENNIUM.

THE SIXTIES: REVOLUTIONS IN COLOR.

THE SEVENTIES: FOOD REVOLUTIONS.

THE EIGHTIES: POLITICAL AND RESTAURANT REVOLUTIONS.

THE NINETIES: THE RISE OF THE CELEBRITY CHEF.

THE NEW MILLENNIUM AND THE FUTURE OF FOOD.

APPENDIX A: FRENCH PRONUNCIATION.

APPENDIX B: ITALIAN PRONUNCIATION.

APPENDIX C: MAJOR WARS AND BATTLES (NOT ANCIENT).

APPENDIX D: SELECTED COOKBOOK AND FOOD BOOKS CHRONOLOGY.

NOTES.

SELECTED BIBLIOGRAPHY.

INDEX.

  • A new feature, Crossing Cultures, gives thumbnail sketches of foods and customs across cultures
  • Additional holiday histories (Selametan, Halloween/Dia del los Muertos, etc.), food fables (for example, Spices and Rotten Meat) and food chronologies (wine, tea, etc.), recipes/ingredients, kitchen technology, and more cuisines and cultures, especially of Asia
  • Empires have been added: Byzantine, Portuguese, Turkish/Ottoman, Austro-Hungarian
  • New coverage of ancient Mesopotomia, the Vikings, as well as Scandinavian countries and their festivals
  • Globalization is addressed through various examples
  • A new section deals with the genetic modification vs. organic debate, and speculation on the future of food
  • Additional information on Polish-Americans and new information on Greek-Americans, as well as more about food adulteration and the origins of the Food and Drug Administration
  • Covers the period from Prehistoric days to the present
  • Ties history, culture, and food together, explaining historical events and how that affected what people ate and why they ate it
  • Historical aspects are interspersed with cultural and culinary anecdotes that add “flavor”
  • Contains a sampling of recipes and menus throughout history
  • Written by a food historian
  • Extensive appendices includes French pronunciation, Italian pronunciation, and a cookbook and food books chronology