Cuisine and Culture : A History of Food and People

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  • Edition: 3rd
  • Format: Paperback
  • Copyright: 2011-03-29
  • Publisher: Wiley

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An illuminating account of how history shapes our diets-now in a new revised and updated Third EditionWhy did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did 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, Third Edition presents an engaging, fun, and informative exploration of the interactions among history, culture, and food.From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day-from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine.Complete with fascinating photographs and illustrations, Cuisine and Culture is the essential survey for students of food history.

Author Biography

Linda Civitello 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 Cuisine and Culture won the 2003 Gourmand World Cookbook Award for Best Culinary History Book in English, United States.

Table of Contents

Antipasto/Antojitos/Amuse-Bouches: Food for Thoughtp. viii
Acknowledgmentsp. xii
From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, Indiap. 1
Prehistoryp. 1
The Ancient Agricultural Revolutionp. 5
The Fertile Crescentp. 9
Egypt: The Nile Riverp. 13
China: The Yellow (Huang He) Riverp. 18
India: The Indus Riverp. 21
Grain, Grape, Olive: The Ancient Mediterraneanp. 25
The Mediterranean Seap. 25
Greecep. 26
Romep. 38
Crazy Bread, Coffee, and Courtly Manners: Christendom and Islam in the Middle Ages, 500-1453p. 58
Christendom: Western Europe, 500-1000p. 59
Byzantium: The Eastern Roman Empirep. 65
The Muslim Empirep. 67
Christendom: The Late Middle Ages in Europep. 74
New World Food: Potato, Corn, Chile, Chocolatep. 89
The Search for Spicesp. 89
The American Empiresp. 92
South America: The Inca Empirep. 93
Central America: Vanillap. 101
Central America: Maya Mysteryp. 103
Central America: The Aztec Empirep. 107
North America: Cahokiap. 116
Columbus Sets Sail for the Americas: 1492p. 116
Food Goes Global: The Columbian Exchangep. 119
The Age of Explorationp. 119
The Columbian Exchangep. 120
Old World to Newp. 121
New World to Oldp. 136
America from Colony to Country: Sacred Cod, Black Rice, Maple Moon, 1588-1850p. 151
The Mercantile Systemp. 151
Colonial Americap. 152
A New People and a New Cuisinep. 167
Hutsepot, Stove Potatoes, and Haute Cuisine: Seventeenth-to Eighteenth-Century Dutch, Russian, and French Cuisinep. 182
The Scientific Revolutionp. 182
The Golden Age of the Netherlandsp. 183
The Russian Bearp. 189
France: Haute and Nouvelle Cuisinep. 195
The French Revolution: ˘Let Them Eat Cake÷p. 203
The Napoleonic Era: 1799-1815p. 207
Napoleon's Aftermathp. 215
Cattle, Coca-Cola, Cholera: The United States and Europe, 1850-1900p. 217
The American Southp. 217
The American Civil War: 1850-1865p. 220
Reconstruction: 1865-1877p. 223
The West: Railroad and Indian Wars, 1860s-1886p. 225
The Gilded Agep. 231
Nineteenth-Century Health Food Movementsp. 240
Europe: Nutrition, Sanitation, Evolutionp. 244
Africa and Asia: Native vs. Colonial Cuisinep. 258
Food Patternsp. 258
Africa: Shea Butter, Kola Nuts, Monkey Breadp. 258
India: Not Just Curry and Chutneyp. 266
China: Tea and Opiump. 274
Korea: Kimchee and Pulgogip. 282
Vietnam: Spring Rolls and PÔtÚp. 283
Indonesia: The Spice Islandsp. 283
The Philippines: Chinese-Spanish Fusionp. 285
Thailand (Siam): Lemongrass and Jasmine Ricep. 285
Japan: Tempura and Umamip. 287
The Purity Crusade, Cuisine Classique, and Prohibition: 1900-1929 in Europe and the United Statesp. 295
The New Immigrants and the Melting Potp. 295
Progressives and the Purity Crusadep. 300
Escoffier and Ritz: Cuisine Classique and the Grand Hotelsp. 309
World War I and the Russian Revolutionp. 316
The Roaring Twenties in the United Statesp. 323
Soup Kitchens, Spam, and TV Dinners: The Depression, World War II, and the Cold Warp. 334
The Depression and the New Dealp. 334
World War IIp. 343
The Cold Warp. 352
The Fast-Food Fiftiesp. 354
The Sixties: Revolutions in Colorp. 359
Agribusiness vs. Organic: The 1970s into the Third Millenniump. 364
The Seventies: Food Revolutionsp. 364
The Eighties: Political and Restaurant Revolutionsp. 367
The Nineties: The Celebrity Chefp. 373
The New Millennium and the Future of Foodp. 381
French Pronunciationp. 404
Italian Pronunciationp. 405
Major Wars and Battlesp. 406
Selected Cookbook and Food Books Chronologyp. 408
Notesp. 411
Selected Bibliographyp. 424
Indexp. 431
Recipes, Menus, and Ingredients
Ingredients: Egyptian Ful Madamesp. 13
Recipe: Cato's Herbed Olivesp. 46
Recipe: Cato's Must Cakesp. 46
Recipe: Garum or Liquamenp. 47
Recipe: Raisin Winep. 50
Ingredients: Blancmange Comparisonp. 81
Recipe: Wassailp. 83
Recipe: Chicha-Corn Beerp. 99
Ingredients: Pavo in Mole Poblanop. 125
Ingredients: Feijoadap. 129
Ingredients: Portuguese/Hawaiian Sweet Bread (PŃo Doce)p. 140
Recipe: Bolognese Tortep. 143
Recipe: Pie with Live Birdsp. 150
Recipe: Hopping (or Hoppin') Johnp. 154
Recipe: Flipp. 161
Ingredients: Pennsylvania Dutch Eggsp. 164
Ingredients: Election Cake Comparisonp. 173
Ingredients: King Cakep. 176
Recipe: Hutsepot, the Dutch Dishp. 185
Menu: The 16-Course Citrus Dinnerp. 199
Recipe: Spartan Brothp. 214
Ingredients: Niter Kibe-Ethiopian Spiced Butterp. 266
Ingredients: Pork Vindaloop. 268
Recipe: Kedgereep. 273
Ingredients: Tom Yung Kung-Thai Hot and Sour Shrimp Soupp. 287
Ingredients: Mamuang Kao Nieo-Mango with Sticky Ricep. 287
Ingredients: Bigos-Polish Stewp. 300
Recipe: Squash Blossom Pancakesp. 307
Ingredients: Chicken Kievp. 319
Recipe: Los Angeles County BBQp. 335
Menu: Civilian Conservation Corpsp. 336
Recipe: The War Cakep. 349
Ingredients: Chef Tang's Saigon Rollp. 371
Recipe: S'moresp. 376
Recipe: Lady Libertini Martinip. 386
Recipe: Salmon Carpacciop. 390
Food Fables
Where Winter Comes Fromp. 28
How to Drink and Not Get Drunkp. 32
Who Was Apicius?p. 48
˘Feed a Cold, Starve a Fever÷p. 62
Imam Bayaldi, Holy Man Faintedp. 70
Where Coffee Comes Fromp. 71
The Poison Tasterp. 80
Marco Polo and Pastap. 84
Mole Mythsp. 124
Spices and Rotten Meatp. 141
Caterina de' Medicip. 146
Squanto and Fish Fertilizerp. 155
Where the Cocktail Comes Fromp. 169
Where the Croissant Comes Fromp. 197
Napoleon and Wellingtonp. 215
Rigˇ Jancsi (Gypsy Johnny)p. 250
Where the Tea Leaf Comes Fromp. 275
The Origin of Chop Sueyp. 281
Spaghetti and Meatballsp. 296
American Soldiers and WWII Foodp. 353
Crossing Cultures
New Year Celebrationsp. 20
Sandwichesp. 166
African Spicesp. 263
Curryp. 271
Filled Dumplingsp. 279
Srirachap. 402
Culinary Confusion
Death of Buddhap. 23
Tunap. 35
Corn and Maizep. 99
Barbecuep. 128
Cobbler, Slump, Gruntp. 160
Ice Cream and Gelatop. 254
Yam and Sweet Potatop. 259
Curryp. 267
Chutneyp. 273
The French Paradoxp. 380
Holiday Histories
Kispup. 12
Passoverp. 17
Chinese New Yearp. 19
Easterp. 55
Ramadanp. 68
Halloween, October 31p. 79
Maple Moonp. 156
Thanksgivingp. 157
Election Dayp. 173
Mardi Gras and Carnevalep. 176
St. Lucia's Day, December 13p. 190
Bastille Day, July 14p. 206
Christmas, December 25p. 223
Juneteenth, June 19p. 224
Cinco de Mayo, May 5p. 225
Testicle Festivalsp. 234
Valentine's Day, February 14p. 238
Columbus Day, October 12p. 240
St. Patrick's Day, March 17p. 246
Oktoberfestp. 248
Yam Festivalp. 259
Mishanip. 270
Selametanp. 284
Thai Royal Plowing Ceremonyp. 286
Japanese Tea Ceremonyp. 290
San Gennarop. 297
Polish Festp. 300
Mother's Dayp. 306
St. Urho's Day, March 16p. 355
Drunkenness Scalep. 30
Symposium-Convivium Comparisonp. 44
A Day in the Life: Roman Empirep. 53
A Day in the Life: Middle Agesp. 60
The Great Chain of Being/Four Humorsp. 61
Latin-English Wordsp. 63
Aztec-Modern Food Wordsp. 113
Chile Pepper Heat Scalep. 115
Europe, Africa, Asia to Americasp. 123
Americas to Europe, Africa, Asiap. 137
World Population in Millionsp. 138
Polish and Italian Food Wordsp. 147
Food Price Comparison, 1850-2010p. 180
Midwestern Farm Family Dutiesp. 228
Early Unionsp. 231
Early Soft Drinksp. 242
Japanese Basic Foodsp. 293
Food Adulterationp. 302
The Kitchen Brigadep. 310
K-Rationsp. 346
UCLA Top 10 Healthy Beveragesp. 394
Top U.S. Supermarketsp. 398
North American Food Salesp. 399
Prehistoric Human Achievementsp. 4
The Ancient Agricultural Revolutionp. 7
Olivep. 34
Wine-Ancientp. 42
Coffeep. 72
Famines and Ergotism Epidemicsp. 86
Potatop. 97
Vanillap. 102
Explorationsp. 120
Epidemics in Central America, 1520-1595p. 122
Sugarp. 131
European Porcelain (China)p. 202
Teap. 276
Ricep. 277
Ice Cream and Yogurt-United Statesp. 328
Depression Innovationp. 341
Genetic Mutations/Engineeringp. 377
Illustrations and Maps
Sphinx and Pyramid, Egyptp. 15
The Parthenon in Athens, Greecep. 36
Pompeii, Ovensp. 48
Pompeii, Amphoraep. 49
The Colosseum in Rome, Italyp. 53
Notre Dame-Our Lady-Paris, Francep. 75
Map, Western Hemisphere, 1572p. 92
Machu Picchup. 95
The European View of Africa, 1650p. 133
Slaves Packed on a Shipp. 133
The Caribbean in 1656p. 136
Hogs Curing in the Southp. 158
Colonial Kitchenp. 160
Cooking in Colonial Americap. 162
Paul Revere's Kitchenp. 163
Map of North America, 1755p. 167
Thomas Jefferson's Kitchen at Monticellop. 174
Oceania, early 1600sp. 187
Lusekatter Bun Designsp. 190
Chuck Wagonp. 230
Silver-Plated Warep. 232
Atwood & Bacon Menu, 1826p. 233
Delmonico Moneyp. 234
˘Absolutely No Shocks÷ Mixer Adp. 239
Ad for Hoff's Malt Extractp. 244
Pasta Drying in the Streets of Naplesp. 252
The Taj Mahal, Indiap. 272
Great Buddha, Japan, 1252p. 288
Hand-Cranked Bread Machine Adp. 305
McDougall Kitchen Cabinets, 1905p. 306
Cooking Utensils at the Time of Escoffierp. 311
Beef, American Cuts, 1920p. 312
Beef, French Cuts, 1920p. 313
Patriotism as Marketing Toolp. 317
Chocolate FabergÚ Egg Sculpturep. 321
˘Liquid Profits÷p. 324
Commercial Ice-Cream Freezersp. 327
Women in a Tortilla Factoryp. 329
The Evolution of Betty Crockerp. 330
Barware and Tableware, 1933p. 338
The Gingerbread Mansion Innp. 367
A Poultry Market in Vietnamp. 370
Menu of Pig Partsp. 372
The Asian Diet Pyramidp. 382
The Vegetarian Diet Pyramidp. 383
The Mediterranean Diet Pyramidp. 383
The Latin American Diet Pyramidp. 384
The U.S. Food Pyramidp. 384
Table of Contents provided by Ingram. All Rights Reserved.

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