Description
Cuisine and culture have been intricately intertwined throughout history, shaping the way people eat, cook, and gather together. In “Cuisine and Culture: A History of Food and People,” readers are taken on a culinary journey across the globe, exploring the diverse flavors, ingredients, and traditions that have influenced societies for centuries. This fascinating book delves into the fascinating relationship between food and culture.
Price: $78.95 - $40.84
(as of Mar 31, 2025 13:03:31 UTC – Details)
Cuisine and Culture: A History of Food and People is a must-read for anyone interested in exploring the fascinating relationship between food and society.
Exploring the Origins of Culinary Traditions
The book dives deep into the origins of culinary traditions, from ancient civilizations to modern-day cultures. It provides a comprehensive overview of how food has shaped societies throughout history.
Understanding Cultural Significance of Food
One of the key themes of Cuisine and Culture is understanding the cultural significance of food. The book delves into how food is not just a means of sustenance, but also a reflection of values, beliefs, and traditions.
Insight into Global Food Practices
Readers will gain insight into global food practices, from the farming techniques of ancient civilizations to the culinary traditions of different cultures around the world.
Exploring the Influence of Migration and Trade on Cuisine
Cuisine and Culture examines how migration and trade have influenced the development of culinary traditions. It explores how food has traveled across borders, blending flavors and techniques to create unique dishes.
Highlighting the Diversity of Food Cultures
The book celebrates the diversity of food cultures, showcasing the rich tapestry of flavors and ingredients that make up our global culinary landscape.
Encouraging Culinary Exploration
Cuisine and Culture encourages readers to step out of their culinary comfort zones and explore new flavors and dishes. It inspires curiosity and a sense of adventure in the kitchen.
Embracing Food as a Universal Language
Food is a universal language, and Cuisine and Culture highlights the power of food to bring people together. It transcends barriers of language and culture, uniting us in the shared experience of enjoying a meal.
Connecting Food to Identity
The book connects food to identity, illustrating how our food choices are a reflection of who we are and where we come from. It explores the role of food in shaping individual and collective identities.
Promoting a Deeper Appreciation for Food
Overall, Cuisine and Culture: A History of Food and People is a captivating read that promotes a deeper appreciation for the role of food in our lives. It offers a new perspective on the cultural significance of food and its impact on society.
In conclusion, Cuisine and Culture is a thought-provoking exploration of the history and influence of food on people and society. It is a valuable resource for food enthusiasts, historians, and anyone interested in the intersection of food and culture. Dive in and discover the rich and diverse world of culinary traditions with Cuisine and Culture: A History of Food and People.
Price: $78.95 - $40.84
(as of Mar 31, 2025 13:03:31 UTC – Details)
Product Description
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition
Why 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, entertaining, 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 revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
More to Explore From the book: Food Innovations During the Depression
Timeline
1929 Popcorn in movie theaters
1930 Howard Johnson’s—first restaurant franchise
1930 Ocean Spray Jellied and Whole Berry Cranberry Sauce
1930 Twinkies
1931 Joy of Cooking published
1931 General Mills markets Bisquick
1932 Frito’s Corn Chips
1933 Prohibition ends; soft drink manufacturers urge soda as mixers
1933 Miracle Whip dressing introduced at Chicago World’s Fair
1934 Ritz Crackers (Nabisco)
1934 Harry & David begin mail-order business for their pears
1934 Girl Scouts begin cookie sales
1934 Los Angeles Farmers Market opens at 3rd and Fairfax
1935 Alcoholics Anonymous founded
1936 Oscar Mayer Wienermobile rolled out
1936 John Tyson, truck driver, buys a chicken hatchery
1937 Pepperidge Farm begins; sells bread above market price
1937 Bama Pie Company incorporates; sells personal-size pies
1937 Toll House Cookies accidentally invented by Ruth Wakefield
1937 Parkay Margarine introduced
1937 Spam
1938 Lay’s Potato Chips
1939 Nestle makes Toll House Real Semi-Sweet Chocolate Morsels
More to Explore From the book: Food Fable–How to Drink and Not Get Drunk
The ancient Greeks loved wine and were always searching for ways to drink without getting drunk. Creative thinking led them to what they thought was the antidote to the downside of Diosnysus: drinking purple wine from a purple vessel made of semi-precious stone would cause the two purples to cancel each other out and negate whatever was in the wine that caused drunkenness. In Greek, the prefix “a” means “not,” methyein means drunk (from methy–wine), so the Greek word for “not drunk” became the name of the purple stone the vessel was made of–amethyst.
Publisher : Wiley; 3rd edition (March 29, 2011)
Language : English
Paperback : 448 pages
ISBN-10 : 0470403713
ISBN-13 : 978-0470403716
Item Weight : 1.33 pounds
Dimensions : 6 x 1.2 x 8.9 inches
Price: $78.95 - $40.84
(as of Mar 31, 2025 13:03:31 UTC – Details)
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