Cuisine and culture : a history of food and people (Record no. 1116)

MARC details
000 -LEADER
fixed length control field 02032nam a2200229Ia 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250730165129.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250728s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 978-08-471-74172-5
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number C 641.3 C49
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Civitello, Linda
245 #0 - TITLE STATEMENT
Title Cuisine and culture : a history of food and people
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hoboken
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. John Wiley & Sons
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Date of publication, distribution, etc. 2008
300 ## - PHYSICAL DESCRIPTION
Extent xxi, 410 p. ; ill.
300 ## - PHYSICAL DESCRIPTION
Other physical details Includes bibliographical and index
520 ## - SUMMARY, ETC.
Summary, etc. Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the 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, [this book] presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, [the book] presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, [it] offers new and expanded features and coverage, including: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures; More holiday histories, food fables, and food chronologies; Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires; Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate; Speculation on the future of food; And much more! Complete with sample recipes and menus, [this book] is the essential survey history for students of food history.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food habits- history
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food- history
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food- social aspects
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Total checkouts Full call number Barcode Date last seen Price effective from Koha item type
          PCC PCC CIRCULATION 07/30/2025   C 641.3 C49 1393 07/30/2025 07/30/2025 Book