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Cuisine and culture : a history of food and people

Author: Linda Civitello
Publisher: Hoboken, NJ : John Wiley, [2007]
Edition/Format:   eBook : Document : English : 2nd edView all editions and formats
Summary:
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,  Read more...
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Genre/Form: Electronic books
History
Additional Physical Format: Print version:
Civitello, Linda.
Cuisine and culture.
Hoboken, NJ : John Wiley, [2007]
(DLC) 2006018003
(OCoLC)70045850
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Linda Civitello
ISBN: 9780470096949 0470096942
OCLC Number: 165328855
Description: 1 online resource (xxi, 410 pages) : illustrations, maps
Contents: Cuisine and Culture: A History of Food and People, Second Edition; CONTENTS; Food for Thought; First Course: From Raw to Cooked; Second Course: Grain, Grape, Olive; Third Course: Crazy Bread, Coffee, and Courtly Manners; Fourth Course: Tea, Chocolate, and the First Cookbook; Fifth Course: The Columbian Exchange and the Protestant Reformation; Sixth Course: Thanksgiving, Hutspot, and Haute Cuisine; Seventh Course: Election Cake and "Let Them Eat Cake"; Eighth Course: From Coyotes to Coca-Cola; Ninth Course: Sanitation, Nutrition, Colonization.
Responsibility: Linda Civitello.
More information:

Abstract:

What did people eat in the Middle Ages, and why and how did that affect cuisine and culture in later years? Throughout history, food has played (and continues to play) an important role in the  Read more...

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