TY  - BOOK
AU  - Civitello,Linda
TI  - Cuisine and culture: a history of food & people 
SN  - 0471202800
AV  - TX353 .C565 2004
U1  - 641.3009 21
PY  - 2004///]
CY  - Hoboken, N.J.
PB  - Wiley
KW  - Food
KW  - History
KW  - Social aspects
N1  - 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
N2  - "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
ER  -