Cuisine and CultureCuisine and Culture
a History of Food & People
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Book, 2004
Current format, Book, 2004, , Available .Book, 2004
Current format, Book, 2004, , Available . Offered in 0 more formatsThe author provides a broad overview of the role of food in human history, characterizing the work as an "appetizer" for understanding the historical, political, social, economic, anthropological, and linguistic contexts of what we eat. From the emergence of settled agriculture to the rise of the celebrity chef in the 1990s, she samples events and trends across the ages, focusing on such topics as the dietary regulations of religion, the role of food in trade, and the role of food in revolutions. She also offers numerous observations on less expansive topics, such as the origins of certain holiday meals, the profession of the poison taster, and the origins of the fortune cookie. Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)
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.
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.
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- Hoboken, N.J. : Wiley, c2004.
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