{"product_id":"cuisine-and-culture-isbn-9780470403716","title":"Cuisine and Culture","description":"\u003ci\u003eCuisine and Culture\u003c\/i\u003e 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. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.  Antipasto\/Antojitos\/Amuse-Bouches: Food for Thought viii  \u003cp\u003eAcknowledgments xii\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFIRST COURSE:\u003cbr\u003e From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePrehistory 1\u003c\/p\u003e \u003cp\u003eThe Ancient Agricultural Revolution 5\u003c\/p\u003e \u003cp\u003eThe Fertile Crescent 9\u003c\/p\u003e \u003cp\u003eEgypt: The Nile River 13\u003c\/p\u003e \u003cp\u003eChina: The Yellow (Huang He) River 18\u003c\/p\u003e \u003cp\u003eIndia: The Indus River 21\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECOND COURSE:\u003cbr\u003e Grain, Grape, Olive: The Ancient Mediterranean 25\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Mediterranean Sea 25\u003c\/p\u003e \u003cp\u003eGreece 26\u003c\/p\u003e \u003cp\u003eRome 38\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTHIRD COURSE:\u003cbr\u003e Crazy Bread, Coff ee, and Courtly Manners: Christendom and Islam in the Middle Ages, 500–1453 58\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChristendom: Western Europe, 500–1000 59\u003c\/p\u003e \u003cp\u003eByzantium: The Eastern Roman Empire 65\u003c\/p\u003e \u003cp\u003eThe Muslim Empire 67\u003c\/p\u003e \u003cp\u003eChristendom: The Late Middle Ages in Europe 74\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFOURTH COURSE:\u003cbr\u003e New World Food: Potato, Corn, Chile, Chocolate 89\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Search for Spices 89\u003c\/p\u003e \u003cp\u003eThe American Empires 92\u003c\/p\u003e \u003cp\u003eSouth America: The Inca Empire 93\u003c\/p\u003e \u003cp\u003eCentral America: Vanilla 101\u003c\/p\u003e \u003cp\u003eCentral America: Maya Mystery 103\u003c\/p\u003e \u003cp\u003eCentral America: The Aztec Empire 107\u003c\/p\u003e \u003cp\u003eNorth America: Cahokia 116\u003c\/p\u003e \u003cp\u003eColumbus Sets Sail for the Americas: 1492 116\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFIFTH COURSE:\u003cbr\u003e Food Goes Global: The Columbian Exchange 119\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Age of Exploration 119\u003c\/p\u003e \u003cp\u003eThe Columbian Exchange 120\u003c\/p\u003e \u003cp\u003eOld World to New 121\u003c\/p\u003e \u003cp\u003eNew World to Old 136\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSIXTH COURSE:\u003cbr\u003e America from Colony to Country: Sacred Cod, Black Rice, Maple Moon, 1588–1850 151\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Mercantile System 151\u003c\/p\u003e \u003cp\u003eColonial America 152\u003c\/p\u003e \u003cp\u003eA New People and a New Cuisine 167\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSEVENTH COURSE:\u003cbr\u003e \u003ci\u003eHutsepot\u003c\/i\u003e, Stove Potatoes, and \u003ci\u003eHaute Cuisine\u003c\/i\u003e: Seventeenthto Eighteenth-Century Dutch, Russian, and French Cuisine 182\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Scientific Revolution 182\u003c\/p\u003e \u003cp\u003eThe Golden Age of the Netherlands 183\u003c\/p\u003e \u003cp\u003eThe Russian Bear 189\u003c\/p\u003e \u003cp\u003eFrance: \u003ci\u003eHaute\u003c\/i\u003e and \u003ci\u003eNouvelle\u003c\/i\u003e Cuisine 195\u003c\/p\u003e \u003cp\u003eThe French Revolution: \"Let Them Eat Cake\" 203\u003c\/p\u003e \u003cp\u003eThe Napoleonic Era: 1799–1815 207\u003c\/p\u003e \u003cp\u003eNapoleon's Aftermath 215\u003c\/p\u003e \u003cp\u003e\u003cb\u003eEIGHTH COURSE:\u003cbr\u003e Cattle, Coca-Cola, Cholera: The United States and Europe, 1850–1900 217\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe American South 217\u003c\/p\u003e \u003cp\u003eThe American Civil War: 1850–1865 220\u003c\/p\u003e \u003cp\u003eReconstruction: 1865–1877 223\u003c\/p\u003e \u003cp\u003eThe West: Railroad and Indian Wars, 1860s–1886 225\u003c\/p\u003e \u003cp\u003eThe Gilded Age 231\u003c\/p\u003e \u003cp\u003eNineteenth-Century Health Food Movements 240\u003c\/p\u003e \u003cp\u003eEurope: Nutrition, Sanitation, Evolution 244\u003c\/p\u003e \u003cp\u003e\u003cb\u003eNINTH COURSE:\u003cbr\u003e Africa and Asia: Native vs. Colonial Cuisine 258\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFood Patterns 258\u003c\/p\u003e \u003cp\u003eAfrica: Shea Butter, Kola Nuts, Monkey Bread 258\u003c\/p\u003e \u003cp\u003eIndia: Not Just Curry and Chutney 266\u003c\/p\u003e \u003cp\u003eChina: Tea and Opium 274\u003c\/p\u003e \u003cp\u003eKorea: Kimchee and \u003ci\u003ePulgogi\u003c\/i\u003e 282\u003c\/p\u003e \u003cp\u003eVietnam: Spring Rolls and Pâté 283\u003c\/p\u003e \u003cp\u003eIndonesia: The Spice Islands 283\u003c\/p\u003e \u003cp\u003eThe Philippines: Chinese-Spanish Fusion 285\u003c\/p\u003e \u003cp\u003eThailand (Siam): Lemongrass and Jasmine Rice 285\u003c\/p\u003e \u003cp\u003eJapan: Tempura and Umami 287\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTENTH COURSE:\u003cbr\u003e The Purity Crusade, Cuisine \u003ci\u003eClassique\u003c\/i\u003e, and Prohibition: 1900–1929 in Europe and the United States 295\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe New Immigrants and the Melting Pot 295\u003c\/p\u003e \u003cp\u003eProgressives and the Purity Crusade 300\u003c\/p\u003e \u003cp\u003eEscoffi er and Ritz: Cuisine \u003ci\u003eClassique\u003c\/i\u003e and the Grand Hotels 309\u003c\/p\u003e \u003cp\u003eWorld War I and the Russian Revolution 316\u003c\/p\u003e \u003cp\u003eThe Roaring Twenties in the United States 323\u003c\/p\u003e \u003cp\u003e\u003cb\u003eELEVENTH COURSE:\u003cbr\u003e Soup Kitchens, Spam, and TV Dinners: The Depression, World War II, and the Cold War 334\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Depression and the New Deal 334\u003c\/p\u003e \u003cp\u003eWorld War II 343\u003c\/p\u003e \u003cp\u003eThe Cold War 352\u003c\/p\u003e \u003cp\u003eThe Fast-Food Fifties 354\u003c\/p\u003e \u003cp\u003eThe Sixties: Revolutions in Color 359\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTWELFTH COURSE:\u003cbr\u003e Agribusiness vs. Organic: The 1970s into the Third Millennium 364\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Seventies: Food Revolutions 364\u003c\/p\u003e \u003cp\u003eThe Eighties: Political and Restaurant Revolutions 367\u003c\/p\u003e \u003cp\u003eThe Nineties: The Celebrity Chef 373\u003c\/p\u003e \u003cp\u003eThe New Millennium and the Future of Food 381\u003c\/p\u003e \u003cp\u003eAppendix A: French Pronunciation 404\u003c\/p\u003e \u003cp\u003eAppendix B: Italian Pronunciation 405\u003c\/p\u003e \u003cp\u003eAppendix C: Major Wars and Battles 406\u003c\/p\u003e \u003cp\u003eAppendix D: Selected Cookbook and Food Books Chronology 408\u003c\/p\u003e \u003cp\u003eNotes 411\u003c\/p\u003e \u003cp\u003eSelected Bibliography 424\u003c\/p\u003e \u003cp\u003eIndex 431\u003c\/p\u003e  \u003cp\u003e\"This revised and expanded edition of Civitello's book is a splendid cornucopia of foody facts.\" (\u003cem\u003eGuardian,\u003c\/em\u003e April 2011)  \u003cb\u003eLINDA CIVITELLO\u003c\/b\u003e holds an MA in History from UCLA and a BA in English from Vassar. She has taught food history at Le Cordon Bleu and Art Institutes culinary schools, and has recorded an audio tour on food and art for the Getty Museum in Los Angeles. The first edition of \u003ci\u003eCuisine and Culture\u003c\/i\u003e won the 2003 Gourmand World Cookbook Award for Best Culinary History Book in English, United States.  \u003cb\u003eA fascinating look at how history and culture shape our diets\u003c\/b\u003e  \u003c\/p\u003e\u003cp\u003eWhy did Americans once believe Italian food was very bad for you? When was sugar a medicine prescribed by doctors? What do Hawaiian sweet bread, Japanese tempura, and Indian vindaloo have in common? How did the Aztecs use tamales in religious festivals? And what's on the menu at a 700-seat McDonald's in Beijing? Cuisine and Culture, Third Edition answers these questions and many more with an informative and witty exploration of the many ways food, culture, and history intersect and influence each other.\u003c\/p\u003e \u003cp\u003eFrom prehistory and the discovery of fire to modern cuisines and celebrity chefs, this book uses a global, multicultural approach to explain how major historical events have affected and defined culinary traditions in different societies around the world. This indispensable new Third Edition is more comprehensive and insightful than ever, featuring:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eNew cuisines and cultures—including Norwegian, Ethiopian, Canadian, and Mayan\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eMore detailed coverage of Japanese, ancient Greek and Roman, and regional Indian and African cuisines\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eNew content on modern food technology and food marketing\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eFrench and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eEnlightening Holiday Histories, Food Fables, Food Chronologies, and historical recipes and menus\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eA thorough examination of the way history, culture, politics, wars, and religion determine how and what we eat, \u003ci\u003eCuisine and Culture\u003c\/i\u003e, Third Edition is an essential guide for students, historians, and food lovers.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989011087589,"sku":"NP9780470403716","price":78.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470403716.jpg?v=1761782422","url":"https:\/\/k12savings.com\/products\/cuisine-and-culture-isbn-9780470403716","provider":"K12savings","version":"1.0","type":"link"}