- Paperback: 448 pages
- Publisher: Wiley; 3 edition (March 29, 2011)
- Language: English
- ISBN-10: 0470403713
- ISBN-13: 978-0470403716
- Product Dimensions: 5.9 x 1 x 8.9 inches
- Shipping Weight: 1.1 pounds (View shipping rates and policies)
- Average Customer Review: 3.8 out of 5 stars See all reviews (23 customer reviews)
- Amazon Best Sellers Rank: #446,793 in Books (See Top 100 in Books)
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Cuisine and Culture: A History of Food and People 3rd Edition
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This revised and expanded edition of Civitello s book is a splendid cornucopia of foody facts. (Guardian, April 2011).
From the Back Cover
A fascinating look at how history and culture shape our diets
Why 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.
From 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:
New cuisines and cultures—including Norwegian, Ethiopian, Canadian, and Mayan
More detailed coverage of Japanese, ancient Greek and Roman, and regional Indian and African cuisines
New content on modern food technology and food marketing
French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography
Enlightening Holiday Histories, Food Fables, Food Chronologies, and historical recipes and menus
A thorough examination of the way history, culture, politics, wars, and religion determine how and what we eat, Cuisine and Culture, Third Edition is an essential guide for students, historians, and food lovers.
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Top Customer Reviews
She says that the earliest hominid were found in SPAIN, 12 million years ago. Where in the world did she come up with that date and Spain? The earliest fossil record of humans dates back 7 million years ago in Africa not Spain.
Her concept of stone sculptures is off by thousands of years.
She says that chiles and squash were cultivated in Mexico 8,000 years ago. According to findings at by the National Academy of Sciences, the earliest cultivation dates of chili is 6,500 years ago.
The lima bean is a native of Guatemala, it was traded in ancient cultures but not cultivated until later. Linda Civitello states that it was cultivated in Peru 8,000 years ago.
Medieval warm period 950 - 1300 but she neglects to state that the SMALL ICEAGE begins in the 14th century. That temperatures are so severe that crops fall all over Europe for 500 years.
She says that foods go Global in 1003 based on the Vikings; however, the food trade dates back thousands of years with hunters and gathers and the cultivation of wheat, barley, fava beans, chickpeas and vegetables and tubers. Early cultivation of numerous fruits came from Asia.
This non-factural data is continued throughout this book. As an archaeologist, I don't understand how she was able to get this book published let alone have schools allow her to teach false information. I purchased this book used and it was obvious that it was used in a school classroom because of the extensive underlining. Seeing the underlining of made-up facts that she would use on a quiz was horrifying. I feel sorry for all those students who took her class and future students who read her book.
Most Recent Customer Reviews
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