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Cuisine and culture : a history of food & people / Linda Civitello.

By: Material type: TextTextPublisher: Hoboken, N.J. : Wiley, [2004]Copyright date: ©2004Description: xvii, 364 pages : illustrations ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471202800
  • 9780471202806
Subject(s): DDC classification:
  • 641.3009 21
LOC classification:
  • TX353 .C565 2004
Contents:
First Course. From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India -- Second Course. The Goddess of Grain and the God of the Grape: Ancient Greece and Imperial Rome -- Third Course. Crazy Bread and Courtly Manners: The Middle Ages, 500-1300 -- Fourth Course. Tea, Chocolate, and the Printing Press: Asia, the Americas, and the First Cookbook, 1300-1500 -- Fifth Course. The Columbian Exchange: The 16th Century -- Sixth Course. Thanksgiving, Hutsepot, and Haute Cuisine: 17th-Century America, the Netherlands, Russia, France -- Seventh Course. Election Cake and "Let Them Eat Cake": The American and French Revolutions -- Eighth Course. From Coyotes to Coca-Cola: The 19th Century in America -- Ninth Course. Sanitation, Nutrition, Migration: The 19th Century in Europe, Asia, and Africa -- Tenth Course. The Purity Crusade, Cuisine Classique, Communal Food, and Prohibition: The Early 20th Century in the United States, Europe, and Russia -- Eleventh Course. Soup Kitchens, C-Rations, and TV Dinners: The Depression, World War II, and the Cold War -- Twelfth Course. Revolutions in Cuisines and Cultures: The 1960s Through the Next Millennium -- App. A. French Pronunciation -- App. B. Italian Pronunciation -- App. C. Cookbook and Food Books Chronology.
Summary: "Throughout history, food has played an important role in the development of a country's culture. This accessible, appealing book examines the relationship between food and history, from prehistoric times to the 21st century."--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.3009 CIV (Browse shelf(Opens below)) 1 Available A279182B

Includes bibliographical references (pages 341-353) and index.

First Course. From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India -- Second Course. The Goddess of Grain and the God of the Grape: Ancient Greece and Imperial Rome -- Third Course. Crazy Bread and Courtly Manners: The Middle Ages, 500-1300 -- Fourth Course. Tea, Chocolate, and the Printing Press: Asia, the Americas, and the First Cookbook, 1300-1500 -- Fifth Course. The Columbian Exchange: The 16th Century -- Sixth Course. Thanksgiving, Hutsepot, and Haute Cuisine: 17th-Century America, the Netherlands, Russia, France -- Seventh Course. Election Cake and "Let Them Eat Cake": The American and French Revolutions -- Eighth Course. From Coyotes to Coca-Cola: The 19th Century in America -- Ninth Course. Sanitation, Nutrition, Migration: The 19th Century in Europe, Asia, and Africa -- Tenth Course. The Purity Crusade, Cuisine Classique, Communal Food, and Prohibition: The Early 20th Century in the United States, Europe, and Russia -- Eleventh Course. Soup Kitchens, C-Rations, and TV Dinners: The Depression, World War II, and the Cold War -- Twelfth Course. Revolutions in Cuisines and Cultures: The 1960s Through the Next Millennium -- App. A. French Pronunciation -- App. B. Italian Pronunciation -- App. C. Cookbook and Food Books Chronology.

"Throughout history, food has played an important role in the development of a country's culture. This accessible, appealing book examines the relationship between food and history, from prehistoric times to the 21st century."--Publisher description.

Machine converted from AACR2 source record.

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