Cuisine and culture : a history of food & people /
Linda Civitello.
- xvii, 364 pages : illustrations ; 23 cm
Includes bibliographical references (pages 341-353) and index.
From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India -- The Goddess of Grain and the God of the Grape: Ancient Greece and Imperial Rome -- Crazy Bread and Courtly Manners: The Middle Ages, 500-1300 -- Tea, Chocolate, and the Printing Press: Asia, the Americas, and the First Cookbook, 1300-1500 -- The Columbian Exchange: The 16th Century -- Thanksgiving, Hutsepot, and Haute Cuisine: 17th-Century America, the Netherlands, Russia, France -- Election Cake and "Let Them Eat Cake": The American and French Revolutions -- From Coyotes to Coca-Cola: The 19th Century in America -- Sanitation, Nutrition, Migration: The 19th Century in Europe, Asia, and Africa -- The Purity Crusade, Cuisine Classique, Communal Food, and Prohibition: The Early 20th Century in the United States, Europe, and Russia -- Soup Kitchens, C-Rations, and TV Dinners: The Depression, World War II, and the Cold War -- Revolutions in Cuisines and Cultures: The 1960s Through the Next Millennium -- French Pronunciation -- Italian Pronunciation -- Cookbook and Food Books Chronology. First Course. Second Course. Third Course. Fourth Course. Fifth Course. Sixth Course. Seventh Course. Eighth Course. Ninth Course. Tenth Course. Eleventh Course. Twelfth Course. App. A. App. B. App. C.
"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.