Cuisine & Culture 3rd

Cuisine and Culture, Third Edition presents a multi-cultural and multi-ethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. 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. Cuisine and Culture 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.