000			02032nam a2200229Ia 4500
005			20250730165129.0
008			250728s9999 xx 000 0 und d
020			_a978-08-471-74172-5
082			_aC 641.3 C49
100			_aCivitello, Linda
245		0	_aCuisine and culture : a history of food and people
260			_aHoboken
260			_b John Wiley & Sons
260			_c2008
300			_axxi, 410 p. ; ill.
300			_bIncludes bibliographical and index
520			_aWhy 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			_aFood habits- history
650			_aFood- history
650			_aFood- social aspects
942			_2ddc _cBK
999			_c1116 _d1116