Rent 9780470403716 | Cuisine and Culture : A History of Food and People

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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, fun, and informative exploration of the interactions among history, culture, and... MORE 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 fascinating photographs and illustrations, Cuisine and Culture is the essential survey for students of food history.

Cuisine and Culture, Third Edition presents a multi-cultural and multi-ethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies.

A fascinating look at how history and culture shape our diets Why did Americans once believe Italian food was very bad for you? When was sugar a medicine prescribed by doctors? What do Hawaiian sweet bread, Japanese tempura, and Indian vindaloo have in common? How did the Aztecs use tamales in religious festivals? And whats on the menu at a 700-seat McDonalds in Beijing? Cuisine and Culture, Third Edition answers these questions and many more with an informative and witty exploration of the many ways food, culture, and history intersect and influence each other. From prehistory and the discovery of fire to modern cuisines and celebrity chefs, this book uses a global, multicultural approach to explain how major historical events have affected and defined culinary traditions in different societies around the world. This indispensable new Third Edition is more comprehensive and insightful than ever, featuring: New cuisines and cultures-including Norwegian, Ethiopian, Canadian, and Mayan More detailed coverage of Japanese, ancient Greek and Roman, and regional Indian and African cuisines New content on modern food technology and food marketing French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Enlightening Holiday Histories, Food Fables, Food Chronologies, and historical recipes and menus A thorough examination of the way history, culture, politics, wars, and religion determine how and what we eat, Cuisine and Culture, Third Edition is an essential guide for students, historians, and food lovers.

Antipasto/Antojitos/Amuse-Bouches: Food for Thought	p. viii
Acknowledgments	p. xii
From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India	p. 1
Prehistory	p. 1
The Ancient Agricultural Revolution	p. 5
The Fertile Crescent	p. 9
Egypt: The Nile River	p. 13
China: The Yellow (Huang He) River	p. 18
India: The Indus River	... MOREp. 21
Grain, Grape, Olive: The Ancient Mediterranean	p. 25
The Mediterranean Sea	p. 25
Greece	p. 26
Rome	p. 38
Crazy Bread, Coffee, and Courtly Manners: Christendom and Islam in the Middle Ages, 500-1453	p. 58
Christendom: Western Europe, 500-1000	p. 59
Byzantium: The Eastern Roman Empire	p. 65
The Muslim Empire	p. 67
Christendom: The Late Middle Ages in Europe	p. 74
New World Food: Potato, Corn, Chile, Chocolate	p. 89
The Search for Spices	p. 89
The American Empires	p. 92
South America: The Inca Empire	p. 93
Central America: Vanilla	p. 101
Central America: Maya Mystery	p. 103
Central America: The Aztec Empire	p. 107
North America: Cahokia	p. 116
Columbus Sets Sail for the Americas: 1492	p. 116
Food Goes Global: The Columbian Exchange	p. 119
The Age of Exploration	p. 119
The Columbian Exchange	p. 120
Old World to New	p. 121
New World to Old	p. 136
America from Colony to Country: Sacred Cod, Black Rice, Maple Moon, 1588-1850	p. 151
The Mercantile System	p. 151
Colonial America	p. 152
A New People and a New Cuisine	p. 167
Hutsepot, Stove Potatoes, and Haute Cuisine: Seventeenth-to Eighteenth-Century Dutch, Russian, and French Cuisine	p. 182
The Scientific Revolution	p. 182
The Golden Age of the Netherlands	p. 183
The Russian Bear	p. 189
France: Haute and Nouvelle Cuisine	p. 195
The French Revolution: �Let Them Eat Cake�	p. 203
The Napoleonic Era: 1799-1815	p. 207
Napoleon's Aftermath	p. 215
Cattle, Coca-Cola, Cholera: The United States and Europe, 1850-1900	p. 217
The American South	p. 217
The American Civil War: 1850-1865	p. 220
Reconstruction: 1865-1877	p. 223
The West: Railroad and Indian Wars, 1860s-1886	p. 225
The Gilded Age	p. 231
Nineteenth-Century Health Food Movements	p. 240
Europe: Nutrition, Sanitation, Evolution	p. 244
Africa and Asia: Native vs. Colonial Cuisine	p. 258
Food Patterns	p. 258
Africa: Shea Butter, Kola Nuts, Monkey Bread	p. 258
India: Not Just Curry and Chutney	p. 266
China: Tea and Opium	p. 274
Korea: Kimchee and Pulgogi	p. 282
Vietnam: Spring Rolls and P�t�	p. 283
Indonesia: The Spice Islands	p. 283
The Philippines: Chinese-Spanish Fusion	p. 285
Thailand (Siam): Lemongrass and Jasmine Rice	p. 285
Japan: Tempura and Umami	p. 287
The Purity Crusade, Cuisine Classique, and Prohibition: 1900-1929 in Europe and the United States	p. 295
The New Immigrants and the Melting Pot	p. 295
Progressives and the Purity Crusade	p. 300
Escoffier and Ritz: Cuisine Classique and the Grand Hotels	p. 309
World War I and the Russian Revolution	p. 316
The Roaring Twenties in the United States	p. 323
Soup Kitchens, Spam, and TV Dinners: The Depression, World War II, and the Cold War	p. 334
The Depression and the New Deal	p. 334
World War II	p. 343
The Cold War	p. 352
The Fast-Food Fifties	p. 354
The Sixties: Revolutions in Color	p. 359
Agribusiness vs. Organic: The 1970s into the Third Millennium	p. 364
The Seventies: Food Revolutions	p. 364
The Eighties: Political and Restaurant Revolutions	p. 367
The Nineties: The Celebrity Chef	p. 373
The New Millennium and the Future of Food	p. 381
French Pronunciation	p. 404
Italian Pronunciation	p. 405
Major Wars and Battles	p. 406
Selected Cookbook and Food Books Chronology	p. 408
Notes	p. 411
Selected Bibliography	p. 424
Index	p. 431
Recipes, Menus, and Ingredients
Ingredients: Egyptian Ful Madames	p. 13
Recipe: Cato's Herbed Olives	p. 46
Recipe: Cato's Must Cakes	p. 46
Recipe: Garum or Liquamen	p. 47
Recipe: Raisin Wine	p. 50
Ingredients: Blancmange Comparison	p. 81
Recipe: Wassail	p. 83
Recipe: Chicha-Corn Beer	p. 99
Ingredients: Pavo in Mole Poblano	p. 125
Ingredients: Feijoada	p. 129
Ingredients: Portuguese/Hawaiian Sweet Bread (P�o Doce)	p. 140
Recipe: Bolognese Torte	p. 143
Recipe: Pie with Live Birds	p. 150
Recipe: Hopping (or Hoppin') John	p. 154
Recipe: Flip	p. 161
Ingredients: Pennsylvania Dutch Eggs	p. 164
Ingredients: Election Cake Comparison	p. 173
Ingredients: King Cake	p. 176
Recipe: Hutsepot, the Dutch Dish	p. 185
Menu: The 16-Course Citrus Dinner	p. 199
Recipe: Spartan Broth	p. 214
Ingredients: Niter Kibe-Ethiopian Spiced Butter	p. 266
Ingredients: Pork Vindaloo	p. 268
Recipe: Kedgeree	p. 273
Ingredients: Tom Yung Kung-Thai Hot and Sour Shrimp Soup	p. 287
Ingredients: Mamuang Kao Nieo-Mango with Sticky Rice	p. 287
Ingredients: Bigos-Polish Stew	p. 300
Recipe: Squash Blossom Pancakes	p. 307
Ingredients: Chicken Kiev	p. 319
Recipe: Los Angeles County BBQ	p. 335
Menu: Civilian Conservation Corps	p. 336
Recipe: The War Cake	p. 349
Ingredients: Chef Tang's Saigon Roll	p. 371
Recipe: S'mores	p. 376
Recipe: Lady Libertini Martini	p. 386
Recipe: Salmon Carpaccio	p. 390
Food Fables
Where Winter Comes From	p. 28
How to Drink and Not Get Drunk	p. 32
Who Was Apicius?	p. 48
�Feed a Cold, Starve a Fever�	p. 62
Imam Bayaldi, Holy Man Fainted	p. 70
Where Coffee Comes From	p. 71
The Poison Taster	p. 80
Marco Polo and Pasta	p. 84
Mole Myths	p. 124
Spices and Rotten Meat	p. 141
Caterina de' Medici	p. 146
Squanto and Fish Fertilizer	p. 155
Where the Cocktail Comes From	p. 169
Where the Croissant Comes From	p. 197
Napoleon and Wellington	p. 215
Rig� Jancsi (Gypsy Johnny)	p. 250
Where the Tea Leaf Comes From	p. 275
The Origin of Chop Suey	p. 281
Spaghetti and Meatballs	p. 296
American Soldiers and WWII Food	p. 353
Crossing Cultures
New Year Celebrations	p. 20
Sandwiches	p. 166
African Spices	p. 263
Curry	p. 271
Filled Dumplings	p. 279
Sriracha	p. 402
Culinary Confusion
Death of Buddha	p. 23
Tuna	p. 35
Corn and Maize	p. 99
Barbecue	p. 128
Cobbler, Slump, Grunt	p. 160
Ice Cream and Gelato	p. 254
Yam and Sweet Potato	p. 259
Curry	p. 267
Chutney	p. 273
The French Paradox	p. 380
Holiday Histories
Kispu	p. 12
Passover	p. 17
Chinese New Year	p. 19
Easter	p. 55
Ramadan	p. 68
Halloween, October 31	p. 79
Maple Moon	p. 156
Thanksgiving	p. 157
Election Day	p. 173
Mardi Gras and Carnevale	p. 176
St. Lucia's Day, December 13	p. 190
Bastille Day, July 14	p. 206
Christmas, December 25	p. 223
Juneteenth, June 19	p. 224
Cinco de Mayo, May 5	p. 225
Testicle Festivals	p. 234
Valentine's Day, February 14	p. 238
Columbus Day, October 12	p. 240
St. Patrick's Day, March 17	p. 246
Oktoberfest	p. 248
Yam Festival	p. 259
Mishani	p. 270
Selametan	p. 284
Thai Royal Plowing Ceremony	p. 286
Japanese Tea Ceremony	p. 290
San Gennaro	p. 297
Polish Fest	p. 300
Mother's Day	p. 306
St. Urho's Day, March 16	p. 355
Charts/Boxes
Drunkenness Scale	p. 30
Symposium-Convivium Comparison	p. 44
A Day in the Life: Roman Empire	p. 53
A Day in the Life: Middle Ages	p. 60
The Great Chain of Being/Four Humors	p. 61
Latin-English Words	p. 63
Aztec-Modern Food Words	p. 113
Chile Pepper Heat Scale	p. 115
Europe, Africa, Asia to Americas	p. 123
Americas to Europe, Africa, Asia	p. 137
World Population in Millions	p. 138
Polish and Italian Food Words	p. 147
Food Price Comparison, 1850-2010	p. 180
Midwestern Farm Family Duties	p. 228
Early Unions	p. 231
Early Soft Drinks	p. 242
Japanese Basic Foods	p. 293
Food Adulteration	p. 302
The Kitchen Brigade	p. 310
K-Rations	p. 346
UCLA Top 10 Healthy Beverages	p. 394
Top U.S. Supermarkets	p. 398
North American Food Sales	p. 399
Chronologies
Prehistoric Human Achievements	p. 4
The Ancient Agricultural Revolution	p. 7
Olive	p. 34
Wine-Ancient	p. 42
Coffee	p. 72
Famines and Ergotism Epidemics	p. 86
Potato	p. 97
Vanilla	p. 102
Explorations	p. 120
Epidemics in Central America, 1520-1595	p. 122
Sugar	p. 131
European Porcelain (China)	p. 202
Tea	p. 276
Rice	p. 277
Ice Cream and Yogurt-United States	p. 328
Depression Innovation	p. 341
Genetic Mutations/Engineering	p. 377
Illustrations and Maps
Sphinx and Pyramid, Egypt	p. 15
The Parthenon in Athens, Greece	p. 36
Pompeii, Ovens	p. 48
Pompeii, Amphorae	p. 49
The Colosseum in Rome, Italy	p. 53
Notre Dame-Our Lady-Paris, France	p. 75
Map, Western Hemisphere, 1572	p. 92
Machu Picchu	p. 95
The European View of Africa, 1650	p. 133
Slaves Packed on a Ship	p. 133
The Caribbean in 1656	p. 136
Hogs Curing in the South	p. 158
Colonial Kitchen	p. 160
Cooking in Colonial America	p. 162
Paul Revere's Kitchen	p. 163
Map of North America, 1755	p. 167
Thomas Jefferson's Kitchen at Monticello	p. 174
Oceania, early 1600s	p. 187
Lusekatter Bun Designs	p. 190
Chuck Wagon	p. 230
Silver-Plated Ware	p. 232
Atwood & Bacon Menu, 1826	p. 233
Delmonico Money	p. 234
�Absolutely No Shocks� Mixer Ad	p. 239
Ad for Hoff's Malt Extract	p. 244
Pasta Drying in the Streets of Naples	p. 252
The Taj Mahal, India	p. 272
Great Buddha, Japan, 1252	p. 288
Hand-Cranked Bread Machine Ad	p. 305
McDougall Kitchen Cabinets, 1905	p. 306
Cooking Utensils at the Time of Escoffier	p. 311
Beef, American Cuts, 1920	p. 312
Beef, French Cuts, 1920	p. 313
Patriotism as Marketing Tool	p. 317
Chocolate Faberg� Egg Sculpture	p. 321
�Liquid Profits�	p. 324
Commercial Ice-Cream Freezers	p. 327
Women in a Tortilla Factory	p. 329
The Evolution of Betty Crocker	p. 330
Barware and Tableware, 1933	p. 338
The Gingerbread Mansion Inn	p. 367
A Poultry Market in Vietnam	p. 370
Menu of Pig Parts	p. 372
The Asian Diet Pyramid	p. 382
The Vegetarian Diet Pyramid	p. 383
The Mediterranean Diet Pyramid	p. 383
The Latin American Diet Pyramid	p. 384
The U.S. Food Pyramid	p. 384
Table of Contents provided by Ingram. All Rights Reserved.

Linda Civitello holds an MA in History from UCLA and a BA in English from Vassar. She has taught food history at Le Cordon Bleu and Art Institutes culinary schools, and has recorded an audio tour on food and art for the Getty Museum in Los Angeles. The first edition of Cuisine and Culture won the 2003 Gourmand World Cookbook Award for Best Culinary History Book in English, United States.

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