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An illuminating account of how history shapes our diets-now revised and updated Why 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, Cuisine and Culture, Second Edition 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, Cuisine and Culture, Second Edition 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, this Second Edition offers new and exp...
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Previews available in: English
Showing 3 featured editions. View all 12 editions?
Edition | Availability |
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1
Cuisine and culture: a history of food and people
2008, John Wiley & Sons
in English
- 2nd ed.
0471741728 9780471741725
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2
Cuisine and Culture: A History of Food and People
March 9, 2007, Wiley
in English
0471741728 9780471741725
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Libraries near you:
WorldCat
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3
Cuisine and culture: a history of food & people
2004, John Wiley & Sons, Wiley
in English
0471202800 9780471202806
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Book Details
Edition Notes
Includes bibliographical references (p. 341-353) and index
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- Created September 27, 2008
- 12 revisions
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March 8, 2023 | Edited by MARC Bot | import existing book |
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September 27, 2008 | Created by ImportBot | Imported from Miami University of Ohio MARC record |