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Cuisine and culture : a history of food & people /
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.
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, N.J. :
Wiley,
©2004.
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| Subjects: | |
| Online Access: | Table of contents Contributor biographical information Publisher description Table of contents |
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| 100 | 1 | |a Civitello, Linda. | |
| 245 | 1 | 0 | |a Cuisine and culture : |b a history of food & people / |c Linda Civitello. |
| 260 | |a Hoboken, N.J. : |b Wiley, |c ©2004. | ||
| 300 | |a xvii, 364 pages : |b illustrations ; |c 23 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references (pages 341-353) and index. | ||
| 505 | 0 | |a 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 -- Recipes, menus, and ingredients -- Food fables and culinary puzzles -- Holiday history. | |
| 520 | |a 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. | ||
| 541 | 0 | |c Gift; |a Joseph M. Carlin; |d 1-14-2021 | |
| 590 | |a HSP Historic Culinary Arts Collection. | ||
| 650 | 0 | |a Food |x History. | |
| 650 | 0 | |a Food |x Social aspects. | |
| 650 | 6 | |a Aliments |x Histoire. | |
| 650 | 6 | |a Aliments |x Aspect social. | |
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| 650 | 7 | |a Food |x Social aspects. |2 fast |0 (OCoLC)fst00930613 | |
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| 650 | 7 | |a Cuisine (Art culinaire) |2 rasuqam | |
| 650 | 7 | |a Culture. |2 rasuqam | |
| 650 | 7 | |a Recette culinaire. |2 rasuqam | |
| 650 | 7 | |a Histoire. |2 rasuqam | |
| 655 | 7 | |a History. |2 fast |0 (OCoLC)fst01411628 | |
| 776 | 0 | 8 | |i Online version: |a Civitello, Linda. |t Cuisine and culture. |d Hoboken, N.J. : Wiley, ©2004 |w (OCoLC)988874973 |
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| 856 | 4 | 2 | |3 Publisher description |u http://catdir.loc.gov/catdir/description/wiley037/2002155889.html |
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