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, Second Edition presents an engaging, informative, and
witty narrative of the interactions among history, culture, and
food.

From prehistory and the earliest societies around the Tigris and
Euphrates Rivers to today's celebrity chefs, Cuisine and Culture,
Second Edition 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. Fully revised and updated, this Second Edition
offers new and expanded features and coverage, including:

* New Crossing Cultures sections providing brief sketches of foods
and food customs moving between cultures
* More holiday histories, food fables, and food chronologies
* Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman,
and Austro-Hungarian empires
* Greater coverage of the scientific genetic modification of food,
from Mendel in the 19th century to the contemporary GM vs. organic
food debate
* Speculation on the future of food
* And much more!

Complete with sample recipes and menus, as well as revealing
photographs and illustrations, Cuisine and Culture, Second Edition
is the essential survey history for students of food history.

Download File Size:9.75 MB

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