Cuisine and Culture: A History of Food and People
John Wiley & Sons, Incorporated, 2007 - 416
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: