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(More customer reviews)I am a Chef/Instructor at a culinary school in Southern California. We use Cuisine and Culture for our food history class. This book reveals the author's true passion for food, and serves as the perfect complement to our World Civilization course. Not a dry textbook but an absorbing piece of literature, full of fascinating side-notes, dispels many urban legends, and provides historically accurate recipes that our students then make and bring into class. I especially like the time she spends on the 20th century, and her conjectures on the future of food. Definitely for anyone who loves food!
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Cuisine and Culture: A History of Food and People (Wiley Desktop Editions)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, entertaining, and informative exploration of the interactions among history, culture, and 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 revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers. More to Explore From the book: Food Innovations During the Depression Timeline1929Popcorn in movie theaters1930Howard Johnson's-first restaurant franchise1930Ocean Spray Jellied and Whole Berry Cranberry Sauce1930Twinkies1931Joy of Cooking published1931General Mills markets Bisquick1932Frito's Corn Chips1933 Prohibition ends; soft drink manufacturers urge soda as mixers1933Miracle Whip dressing introduced at Chicago World's Fair1934Ritz Crackers (Nabisco) 1934Harry & David begin mail-order business for their pears1934Girl Scouts begin cookie sales1934Los Angeles Farmers Market opens at 3rd and Fairfax1935Alcoholics Anonymous founded1936Oscar Mayer Wienermobile rolled out1936John Tyson, truck driver, buys a chicken hatchery1937Pepperidge Farm begins; sells bread above market price1937Bama Pie Company incorporates; sells personal-size pies1937Toll House Cookies accidentally invented by Ruth Wakefield1937Parkay Margarine introduced1937 Spam1938 Lay's Potato Chips 1939Nestle makes Toll House Real Semi-Sweet Chocolate Morsels More to Explore From the book: Food Fable--How to Drink and Not Get Drunk The ancient Greeks loved wine and were always searching for ways to drink without getting drunk. Creative thinking led them to what they thought was the antidote to the downside of Diosnysus: drinking purple wine from a purple vessel made of semi-precious stone would cause the two purples to cancel each other out and negate whatever was in the wine that caused drunkenness. In Greek, the prefix 'a" means 'not," methyein means drunk (from methy--wine), so the Greek word for 'not drunk" became the name of the purple stone the vessel was made of--amethyst.
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