Cuisine and Culture

The newly updated edition of the essential guide to the rich history of food and its role in global cultures Cuisine & Culture: A History of Food and People offers a sweeping exploration of how food has shaped and been shaped by human history. Covering everything from ancient diets to the modern food industry, this easily accessible book reveals the profound connections among food, culture, politics, religion, and historical events. With a multicultural and multiethnic approach, Linda Civitello’s engaging narrative turns the study of food history into an enlightening journey that showcases how culinary traditions have evolved through exploration, wars, colonization, and technological advancements. This is not just a history book—it’s a fascinating look at how what we eat defines who we are, no matter where we are. The fourth edition delves into pressing contemporary issues such as sustainability, food justice, and the origins of our industrial diet. Expanded coverage of race, class, and gender in food history addresses cultural appropriation, while newly revised sections discuss African and Asian foodways, the evolution of agriculture, the rise of celebrity chefs, and the impact of modern staples such as chocolate, pizza, and processed foods on contemporary eating habits. Combining historical scholarship, compelling anecdotes, and a generous helping of humor, Cuisine & Culture: A History of Food and People: Examines the evolution of global food production and popular foods through the lens of history and technology Offers insights from an expert food historian with years of experience teaching food history and culture courses Integrates “Holiday History” and “Food Fables” sidebars along with a sampling of recipes and historical menus Includes appendices of French and Italian pronunciation guides and an extensive chronology of food books and cookbooks of historical significance A must-have resource for understanding the profound role of food in our world, Cuisine & Culture: A History of Food and People, Fourth Edition, is ideal for undergraduate courses in Food History, Food and Culture, and Culinary Studies. It is also a valuable reference for food historians, culinary professionals, and anyone intrigued by the connections among food, history, and culture.

Antipasto/Antojitos/Amuse-Bouches xxvii About the Companion Website xxix First Course From Cooking to Cuisine: Mesopotamia, China, India, Egypt Beer, Bread, Apples, Chicken 1 Second Course The Original Mediterranean Diets: Greece, Rome, Byzantium Grain, Grape, Olive 35 Third Course Christendom and the Islamic Empire: Crazy Bread, Coffee, Spices 67 Fourth Course Spain and the American Empires: Corn, Potatoes, Tomatoes, Chili, Chocolate 103 Fifth Course Food Goes Global: The Columbian Exchange New Spain and the African Diaspora Rice and Beans, Sugar and Slavery 139 Sixth Course Renaissance, Reformation, Revolutions: Italy, Northern Europe, France The Perfect Chef, Fish, Citrus, and Haute Cuisine Seventh Course America from Colony to Country: Maple Moon, Thanksgiving, Black Celebrity Chefs, Buffalo Eighth Course Europe and Asia: A Time of Empires: Technology, Tea, Rice Ninth Course The American Processed Food Diet: Meat, Carbs, Sugar Tenth Course Immigration, Revolution, Prohibition, Innovation: Tamales, Cuisine Classique, Pickles, Snack Food Europe and the United States Eleventh Course K-Rations, Fast Food, Civil Rights, Celebrity Chefs: World War II to 2000 385 World War II 385 Twelfth Course 21st Century Cuisines: California, Global Fusion, the New Nutrition, Food Justice 425 Appendix A: Palate Cleanser 461 Appendix B: French Pronunciation 463 Appendix C: Italian Pronunciation 465 Appendix D: Major Wars and Battles (Not Ancient) 467 Appendix E: Selected Cookbook and Food Books Chronology 469 Notes 475 Selected Bibliography 525 Index 535