Cuisine and culture: a history of food and people
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Hoboken, N.J.
Wiley
2008
|
| Ausgabe: | 2. ed. |
| Schlagworte: | |
| Online-Zugang: | Table of contents only Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XXI, 410 S. Ill., Kt. |
| ISBN: | 9780471741725 0471741728 |
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| 245 | 1 | 0 | |a Cuisine and culture |b a history of food and people |c Linda Civitello |
| 250 | |a 2. ed. | ||
| 264 | 1 | |a Hoboken, N.J. |b Wiley |c 2008 | |
| 300 | |a XXI, 410 S. |b Ill., Kt. | ||
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| 500 | |a Includes bibliographical references and index | ||
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| 650 | 7 | |a Alimentation - Aspect social |2 ram | |
| 650 | 4 | |a Aliments - Aspect social | |
| 650 | 4 | |a Aliments - Histoire | |
| 650 | 7 | |a Cuisine - Aspect social |2 ram | |
| 650 | 7 | |a Cuisine - Histoire |2 ram | |
| 650 | 4 | |a Geschichte | |
| 650 | 4 | |a Gesellschaft | |
| 650 | 4 | |a Food |x History | |
| 650 | 4 | |a Food |x Social aspects | |
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Datensatz im Suchindex
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|---|---|
| adam_text | Contents
ANTIPASTO/ANTOJITOS/AMUSE-BOUCHES: FOOD FOR THOUGHT xiii
ACKNOWLEDGMENTS xx
From Raw to Cooked: PREHISTORY, ME50P0TAMIA, EGYPT, CHINA, INDIA 1
PREHISTORY 1
THE ANCIENT AGRICULTURAL REVOLUTION 5
THE FERT1LE CRESCENT: THE TIGRIS AND EUPHRATES RIVERS 10
EGYPT: THE NILE RIVER 13
CHINA: THE YELLOW (HUANG HE) RIVER 18
INDIA: THE INDUS RIVER 22
Grain, Grape, Olive: ANCIENT GREECE AND IMPERIAL ROME 25
THEMEDITERRANEANSEA 25
GREECE 26
THE ROMAN EMPIRE 34
Crazy Bread, Coffee, and Courtly Manners: CHRISTENDOM, ISLAM,
AND BYZANTIUM IN THE MIDDLE AGES, 500-1300 53
CHRISTENDOM: THE EARI.Y MIDDIf AGES IN WESTERN EUROPE 54
THE MUSLIM EMPIRE: BAGHDAD 60
THE EASTERN ROMAN EMPIRE: BYZANTIUM 65
CULTURE CLASH: THE CRUSADES 69
CHRISTENDOM: THE LATE MIDDLE AGES IN EUROPE 70
Tea, Chocolate, and the First Cookbook: MEDIEVAL ASIA, THE AMERICAS,
AND RENAISSANCE EUROPE TO 1500 83
ASIA 83
EUROPE 91
THE AMERICAN EMPIRES 100
COLUMBÜS SETS SAU. FOR THE AMERICAS: 1492 109
Vi CONTENTS
The Columbian Exchange and the Protestant Reformation:
SUGAR AND VICE IN THE SIXTEENTH CENTURY 111
OLD WORLD TO NEW 11t
NEW WORLD TOOLD 128
JAPAN 134
EUROPE 136
Thanksgiving, Hutspot, and Haute Cuisine: SEVENTEENTH-CENTURY AMERICA,
THE NETHERLANDS, RUSSIA, FRANCE 144
COLONIAL AMERICA 144
THE SCIENTIFIC REVOLUTION 156
THE GOLDEN AGEOF THE NETHERLANDS 157
THE RUSSIAN BEAR 163
FRANCE 167
Election Cake and Let Them Eat Cake11: THE AMERICAN AND FRENCH
REVOLUTIONS—THE EIGHTEENTH CENTURY AND THE ENLIGHTENMENT 173
THEENUGHTENMENT 173
AMEßfCA: FROM COLONY TO COUNTRY 175
THE FRENCH REVOLUTION: LET THEM EAT CAKE 187
THE NAPOLEONICERA: 1799-1815 193
NAPOLEON S AFTERMATH 204
From Coyotes to Coca-Cola: THE NINETEENTH CENTURY IN AMERICA 206
GO WEST, YOUNG MAN! 206
THE SOUTH 210
THE CML WAR—1850-1865 213
RECONSTRUCnON—1865-1877 216
THE WEST: THE RAILROAD AND THE INDIAN WARS—186 -1886 219
THEGILDEDAGE 224
NINETEENTH-CENTURY HEALTH FOOD MOVEMENTS 235
CONTENTS VH
Sanitation, Nutrition, Colonization: THE NINETEENTH CENTURY IN EUROPE,
ASIA, AND AFRICA 241
GERMS AND GENES 242
THE BRITISH EMPIRE 246
AFRICA ENSUVED: WORKING FOR PEANUTS 249
MIM: THE JEWEL IN THE CROWN 254
CHINA: TEA AND OPIUM 255
EASTERN EUROPE 260
ITALY: UNIFIED COUNTRY, REGIONAL CUISINE 264
letäk O 3
(U4AA
The Purity Crusade, Cuisine Classique, and Communal Food: THE EARLY
TWENTIETH CENTURY IN EUROPE AND THE UNITED STATES 270
THE NEW IMMIGRANTSAND THE MELTINGPOT 270
PROGRESSIVES AND THE PURITY CRUSADE 276
DINING DE LUXE IN THE BELLE EPOQUE 284
WORLD WAR I AND THE RUSSIAN REVOLUTION 292
Prohibition, Soup Kitchens, Spam, and TV Dinners: THE ROARING TWENTIES,
THE DEPRESSION, WORLD WAR II, AND THE COLD WAR 301
THE ROARING TWENTIES IN THE UNITED STATES 301
THE GREAT DEPRESSION AND THE NEW DEAL 310
WORLD WAR II 318
POST-WORLD WAR II AND THE COLD WAR 326
THE FAST-FOOD FIFTIES 329
Revolutions in Cuisines and Cultures: FROM BON APPETIT TO BAM! THE
1960SINTO THE NEW MILLENNIUM 335
THE SIXT1ES: REVOLUTIONS IN COLOR 335
THE SEVENTIES: FOOD REVOLUTIONS 339
THE EIGHTIES: POUTKAL AND RESTAURANT REVOLUTIONS 342
THE NINETIES: THE RtSE OF THE CELEBRITY CHEF 349
THE NEW MILLENNIUM AND THE FUTUREOF FOOD 356
ViÜ CONTENTS
APPENDIX A: FRENCH PRONUNCIATION 370
APPENDIX B: ITALIAN PRONUNCIATION 371
APPENDIX C: MAJOR WARS AND BATTLES (NOT ANCIENT) 372
APPENDIX 0: SELECTED COOKBOOK AND FOOD BOOKS CHRONOLOGY 374
NOTES 382
SELECTED BIBLIOGRAPHY 392
INDEX 401
Egyptian Ful Medames 14
Garum or Liquamen 42
Wassail 80
Chicha—Com Beer 104
Pavo in Mole Poblano (Turkey in Sauce) 116
Feijoada 121
Portugiese / Hawaiian Sweet Bread {Päo Doce) 136
Pie with Live Birds 142
Hopping (or Hoppin ) John 146
Flip 156
Hutspot, the Dutch Dish 160
The Sixteen-Course Citrus Dinner 172
Pennsylvania Dutch Eggs Pickled in Beet Juice 176
Election Cake Comparison 187
King Cake—the Cake with a Baby Inside 200
Spartan Broth 203
Atwood Bacon restaurant menu, 1826 227
Um Yung Kung (Dom Yam Gung), Thai Ho» and Sour Shrimp Soup 258
Mamuang Kao Hieo, Mango with Sticky Rice 259
Bigos, Polish Hunter s Stew 275
Ciaire Criscuolo s Squash Blossom Pancakes 283
Chicken Kiev 295
Los Angeles County Annuaf Barbecue 311
Menu: Civilian Conservation Corps 313
The War Cake 323
Chef Kimmy Tang s Saigon Rolls 347
George Delgado s Lady Libertini Martini 360
Joy Martin s Salmon Carpaccio 364
CONTENTS
road raUe6.l Lstdutaif (^(
Crossing Cultures: New Year Celebrations 21
Food Fable: The Sacred Cow 24
Culinary Confusion: Tuna 27
Food Fable: The Ancient Greek Way to Drink and Not Get Drunk 30
Food Fable: Who Was Apicius? 43
Food Fable: Feed a Cold, Starve a Fever 57
Food Fable: Imam Bayaldi— The Holy Man Fainfed 63
Food Fable: Where Coffee Comes From 64
Food Fable: The Poison Taster 76
Food Fable: Marco Polo and Pasta 81
Food Fable: Where the Tea Leaf Comes From 84
Crossing Cultures: Filled Dumplings 89
Food Fable: Spices and Rotten Meat 95
Culinary Confusion: Com and Maize 104
Food Fable: Where Salt and Chile Peppers Come From 108
Food Fable: Mole Myths 115
Culinary Confusion: Barbecue 120
Food Fable: Catherine de Medici—Did She or Didn t She? 139
Food Fable: Squanto and Fish Fertilizer 147
Culinary Confusion: Cobbler, Slump, Grünt, Dumpling, Crumble, and Crisp 155
Food Fable: Where the Croissant Comes From 170
Crossing Cultures: Sandwich 180
Food Fable: Where fhe Cocktail Comes From 183
Food Fable: Origins of the Restaurant 193
Food Fable.- Napoleon and Wellington 204
Culinary Confusion: Yam and Sweet Potato 251
Food Fable: The Origin of Chop Suey 257
Food Fable: RigoJancsi 264
Culinary Confusion: Ice Cream and Gelato 268
Food Fable: American Soldiers and World War II Food 328
Culinary Puzzle: The French Paradox 355
Kispu 12
Passover 18
Chinese New Year 20
CONTENTS
Easter 49
Ramadan 61
Halloween, October 31, and All Saints Day, November 1 75
Japanese Tea Ceremony 134
MapleMoon 148
Thanksgiving 151
St. Lucia s Day, December 13 165
Election Day 186
Bastille Day, July 14 191
Mardi Gras and Carnevale 200
Christmas, December 25 216
Junefeenth, June 19 217
Cinco de Mayo, May 5 218
Testicle Festivals 227
Valentine s Day, February 14 233
Columbus Day, October 12 235
St. Patrick s Day, Maren 17 247
Royal Plowing Ceremony 258
Selametan 260
Oktoberfest 261
San Gennaro in New York s Little Italy, September 12-21 272
Polish Fest 275
Mother s Day, The Second Sunday in May 282
St. Urho sDay, Maren 16 330
A Day in the Life of the Roman Empire 47
You Just Might Be a Barbarian If... 51
A Day in the Life of the Middle Ages 55
The Great Chain of Being and the Four Humors 56
The Breakdown of Latin and the Creation of English 58
You Just Might Have No Manners If... 79
European Population Betöre and After the Black Death 93
Some Foods front Europe, Africa, and Asia to the Americas 114
Some Foods from the Americas to Europe, Africa, and Asia 129
Polish and Italian Food Words 140
Food Price Comparison 1850-2002 208
Midwestern Farm Family Duties 221
CONTENTS xi
Early Hotel and Restaurant Employees Unions in the AFL 224
Adulferafion 277
The Kitchen Brigade 286
Prehistoric Human Achievements 4
The Ancient Agricultural Revolution 7
Olive 31
Wine—Ancient 39
Coffee 66
Tea 85
Rice 86
Famines and Ergotism Epidemics, 750-1800 92
Sugar 123
Explorations 132
Potato 150
European Porcelain (china) 188
Early Sott Drinks 239
Genetic Mutations / Engineering 352
andArfäfid.
The Capitoüne Wolf 35
Pompeii, Ovens 44
Pompeii, Amphoras 44
Church of Nötre Dame 72
Machu Picchu 103
Map of Western Hemisphere, 1572 112
The European View of Africa, 1650 124
SlaveShip 125
The Caribbean in 1656 127
Map of the World, 1560 133
Europe Around the Time of Martin Luther 137
Colonial Kitchen with Crane in Fireplace 153
Paul Revere s Kitchen 154
Southeast Asia, Indonesia, and Australia 162
Lussekaffer Bun Designs 165
Palace of Versailles 171
XÜ CONTENTS
Cooking in Colonial America 178
Hogs Butchered and Curing 178
England and France in North America, 1755 181
Chuck Wagon 223
Silver-Plated Ware from 1884 Catalogue 225
Atwood Bacon Restaurant Menü, 1826 227
Exterior, Atwood Bacon Restaurant 228
Delmonico Money 229
Parker House Money 229
Soda Fountains 238
Map of Eastern Hemisphere 250
Souk in Tunisia 252
Pasta Drying on Naples Street 266
McDougall Kitchen Cabinet, 1905 281
Beef, American Cuts 288
Beet, French Cuts 289
Chocolate Faberge Orange Tree Egg Sculpture 297
The Evolution of Betty Crocker 306
Women in a Tortilla Factory 307
Drive-In Restaurant 315
Tea From a Street Seiler, Manchuria 317
The Gingerbread Mansion Inn 342
Poultry Market in Hanoi, Vietnam 346
Menü of Pig Parts 348
Asian Food Pyramid 357
Vegetarian Food Pyramid 357
Mediterranean Food Pyramid 358
Latin Food Pyramid 358
U.S. Food Pyramid 359
|
| adam_txt |
Contents
ANTIPASTO/ANTOJITOS/AMUSE-BOUCHES: FOOD FOR THOUGHT xiii
ACKNOWLEDGMENTS xx
From Raw to Cooked: PREHISTORY, ME50P0TAMIA, EGYPT, CHINA, INDIA 1
PREHISTORY 1
THE ANCIENT AGRICULTURAL REVOLUTION 5
THE FERT1LE CRESCENT: THE TIGRIS AND EUPHRATES RIVERS 10
EGYPT: THE NILE RIVER 13
CHINA: THE YELLOW (HUANG HE) RIVER 18
INDIA: THE INDUS RIVER 22
Grain, Grape, Olive: ANCIENT GREECE AND IMPERIAL ROME 25
THEMEDITERRANEANSEA 25
GREECE 26
THE ROMAN EMPIRE 34
Crazy Bread, Coffee, and Courtly Manners: CHRISTENDOM, ISLAM,
AND BYZANTIUM IN THE MIDDLE AGES, 500-1300 53
CHRISTENDOM: THE EARI.Y MIDDIf AGES IN WESTERN EUROPE 54
THE MUSLIM EMPIRE: BAGHDAD 60
THE EASTERN ROMAN EMPIRE: BYZANTIUM 65
CULTURE CLASH: THE CRUSADES 69
CHRISTENDOM: THE LATE MIDDLE AGES IN EUROPE 70
Tea, Chocolate, and the First Cookbook: MEDIEVAL ASIA, THE AMERICAS,
AND RENAISSANCE EUROPE TO 1500 83
ASIA 83
EUROPE 91
THE AMERICAN EMPIRES 100
COLUMBÜS SETS SAU. FOR THE AMERICAS: 1492 109
Vi CONTENTS
The Columbian Exchange and the Protestant Reformation:
SUGAR AND VICE IN THE SIXTEENTH CENTURY 111
OLD WORLD TO NEW 11t
NEW WORLD TOOLD 128
JAPAN 134
EUROPE 136
Thanksgiving, Hutspot, and Haute Cuisine: SEVENTEENTH-CENTURY AMERICA,
THE NETHERLANDS, RUSSIA, FRANCE 144
COLONIAL AMERICA 144
THE SCIENTIFIC REVOLUTION 156
THE GOLDEN AGEOF THE NETHERLANDS 157
THE RUSSIAN BEAR 163
FRANCE 167
Election Cake and "Let Them Eat Cake11: THE AMERICAN AND FRENCH
REVOLUTIONS—THE EIGHTEENTH CENTURY AND THE ENLIGHTENMENT 173
THEENUGHTENMENT 173
AMEßfCA: FROM COLONY TO COUNTRY 175
THE FRENCH REVOLUTION: "LET THEM EAT CAKE" 187
THE NAPOLEONICERA: 1799-1815 193
NAPOLEON'S AFTERMATH 204
From Coyotes to Coca-Cola: THE NINETEENTH CENTURY IN AMERICA 206
"GO WEST, YOUNG MAN!" 206
THE SOUTH 210
THE CML WAR—1850-1865 213
RECONSTRUCnON—1865-1877 216
THE WEST: THE RAILROAD AND THE INDIAN WARS—186 -1886 219
THEGILDEDAGE 224
NINETEENTH-CENTURY HEALTH FOOD MOVEMENTS 235
CONTENTS VH
Sanitation, Nutrition, Colonization: THE NINETEENTH CENTURY IN EUROPE,
ASIA, AND AFRICA 241
GERMS AND GENES 242
THE BRITISH EMPIRE 246
AFRICA ENSUVED: WORKING FOR PEANUTS 249
MIM: 'THE JEWEL IN THE CROWN" 254
CHINA: TEA AND OPIUM 255
EASTERN EUROPE 260
ITALY: UNIFIED COUNTRY, REGIONAL CUISINE 264
letäk O 3
(U4AA
The Purity Crusade, Cuisine Classique, and Communal Food: THE EARLY
TWENTIETH CENTURY IN EUROPE AND THE UNITED STATES 270
THE NEW IMMIGRANTSAND THE MELTINGPOT 270
PROGRESSIVES AND THE PURITY CRUSADE 276
DINING DE LUXE IN THE BELLE EPOQUE 284
WORLD WAR I AND THE RUSSIAN REVOLUTION 292
Prohibition, Soup Kitchens, Spam, and TV Dinners: THE ROARING TWENTIES,
THE DEPRESSION, WORLD WAR II, AND THE COLD WAR 301
THE ROARING TWENTIES IN THE UNITED STATES 301
THE GREAT DEPRESSION AND THE NEW DEAL 310
WORLD WAR II 318
POST-WORLD WAR II AND THE COLD WAR 326
THE FAST-FOOD FIFTIES 329
Revolutions in Cuisines and Cultures: FROM "BON APPETIT" TO "BAM!" THE
1960SINTO THE NEW MILLENNIUM 335
THE SIXT1ES: REVOLUTIONS IN COLOR 335
THE SEVENTIES: FOOD REVOLUTIONS 339
THE EIGHTIES: POUTKAL AND RESTAURANT REVOLUTIONS 342
THE NINETIES: THE RtSE OF THE CELEBRITY CHEF 349
THE NEW MILLENNIUM AND THE FUTUREOF FOOD 356
ViÜ CONTENTS
APPENDIX A: FRENCH PRONUNCIATION 370
APPENDIX B: ITALIAN PRONUNCIATION 371
APPENDIX C: MAJOR WARS AND BATTLES (NOT ANCIENT) 372
APPENDIX 0: SELECTED COOKBOOK AND FOOD BOOKS CHRONOLOGY 374
NOTES 382
SELECTED BIBLIOGRAPHY 392
INDEX 401
Egyptian Ful Medames 14
Garum or Liquamen 42
Wassail 80
Chicha—Com Beer 104
Pavo in Mole Poblano (Turkey in Sauce) 116
Feijoada 121
Portugiese / Hawaiian Sweet Bread {Päo Doce) 136
Pie with Live Birds 142
Hopping (or Hoppin') John 146
Flip 156
Hutspot, the Dutch Dish 160
The Sixteen-Course Citrus Dinner 172
Pennsylvania Dutch Eggs Pickled in Beet Juice 176
Election Cake Comparison 187
King Cake—the Cake with a Baby Inside 200
Spartan Broth 203
Atwood Bacon restaurant menu, 1826 227
Um Yung Kung (Dom Yam Gung), Thai Ho» and Sour Shrimp Soup 258
Mamuang Kao Hieo, Mango with Sticky Rice 259
Bigos, Polish Hunter's Stew 275
Ciaire Criscuolo's Squash Blossom Pancakes 283
Chicken Kiev 295
Los Angeles County Annuaf Barbecue 311
Menu: Civilian Conservation Corps 313
The War Cake 323
Chef Kimmy Tang's Saigon Rolls 347
George Delgado's Lady Libertini Martini 360
Joy Martin's Salmon Carpaccio 364
CONTENTS
road raUe6.l Lstdutaif (^(
Crossing Cultures: New Year Celebrations 21
Food Fable: The Sacred Cow 24
Culinary Confusion: Tuna 27
Food Fable: The Ancient Greek Way to Drink and Not Get Drunk 30
Food Fable: Who Was Apicius? 43
Food Fable: "Feed a Cold, Starve a Fever" 57
Food Fable: Imam Bayaldi—"The Holy Man Fainfed" 63
Food Fable: Where Coffee Comes From 64
Food Fable: The Poison Taster 76
Food Fable: Marco Polo and Pasta 81
Food Fable: Where the Tea Leaf Comes From 84
Crossing Cultures: Filled Dumplings 89
Food Fable: Spices and Rotten Meat 95
Culinary Confusion: Com and Maize 104
Food Fable: Where Salt and Chile Peppers Come From 108
Food Fable: Mole Myths 115
Culinary Confusion: Barbecue 120
Food Fable: Catherine de Medici—Did She or Didn't She? 139
Food Fable: Squanto and Fish Fertilizer 147
Culinary Confusion: Cobbler, Slump, Grünt, Dumpling, Crumble, and Crisp 155
Food Fable: Where the Croissant Comes From 170
Crossing Cultures: Sandwich 180
Food Fable: Where fhe Cocktail Comes From 183
Food Fable: Origins of the Restaurant 193
Food Fable.- Napoleon and Wellington 204
Culinary Confusion: Yam and Sweet Potato 251
Food Fable: The Origin of Chop Suey 257
Food Fable: RigoJancsi 264
Culinary Confusion: Ice Cream and Gelato 268
Food Fable: American Soldiers and World War II Food 328
Culinary Puzzle: The French Paradox 355
Kispu 12
Passover 18
Chinese New Year 20
CONTENTS
Easter 49
Ramadan 61
Halloween, October 31, and All Saints' Day, November 1 75
Japanese Tea Ceremony 134
MapleMoon 148
Thanksgiving 151
St. Lucia's Day, December 13 165
Election Day 186
Bastille Day, July 14 191
Mardi Gras and Carnevale 200
Christmas, December 25 216
Junefeenth, June 19 217
Cinco de Mayo, May 5 218
Testicle Festivals 227
Valentine's Day, February 14 233
Columbus Day, October 12 235
St. Patrick's Day, Maren 17 247
Royal Plowing Ceremony 258
Selametan 260
Oktoberfest 261
San Gennaro in New York's Little Italy, September 12-21 272
Polish Fest 275
Mother's Day, The Second Sunday in May 282
St. Urho'sDay, Maren 16 330
A Day in the Life of the Roman Empire 47
You Just Might Be a Barbarian If. 51
A Day in the Life of the Middle Ages 55
The Great Chain of Being and the Four Humors 56
The Breakdown of Latin and the Creation of English 58
You Just Might Have No Manners If. 79
European Population Betöre and After the Black Death 93
Some Foods front Europe, Africa, and Asia to the Americas 114
Some Foods from the Americas to Europe, Africa, and Asia 129
Polish and Italian Food Words 140
Food Price Comparison 1850-2002 208
Midwestern Farm Family Duties 221
CONTENTS xi
Early Hotel and Restaurant Employees Unions in the AFL 224
Adulferafion 277
The Kitchen Brigade 286
Prehistoric Human Achievements 4
The Ancient Agricultural Revolution 7
Olive 31
Wine—Ancient 39
Coffee 66
Tea 85
Rice 86
Famines and Ergotism Epidemics, 750-1800 92
Sugar 123
Explorations 132
Potato 150
European Porcelain (china) 188
Early Sott Drinks 239
Genetic Mutations / Engineering 352
andArfäfid.
The Capitoüne Wolf 35
Pompeii, Ovens 44
Pompeii, Amphoras 44
Church of Nötre Dame 72
Machu Picchu 103
Map of Western Hemisphere, 1572 112
The European View of Africa, 1650 124
SlaveShip 125
The Caribbean in 1656 127
Map of the World, 1560 133
Europe Around the Time of Martin Luther 137
Colonial Kitchen with Crane in Fireplace 153
Paul Revere's Kitchen 154
Southeast Asia, Indonesia, and Australia 162
Lussekaffer Bun Designs 165
Palace of Versailles 171
XÜ CONTENTS
Cooking in Colonial America 178
Hogs Butchered and Curing 178
England and France in North America, 1755 181
Chuck Wagon 223
Silver-Plated Ware from 1884 Catalogue 225
Atwood Bacon Restaurant Menü, 1826 227
Exterior, Atwood Bacon Restaurant 228
Delmonico Money 229
Parker House Money 229
Soda Fountains 238
Map of Eastern Hemisphere 250
Souk in Tunisia 252
Pasta Drying on Naples Street 266
McDougall Kitchen Cabinet, 1905 281
Beef, American Cuts 288
Beet, French Cuts 289
Chocolate Faberge Orange Tree Egg Sculpture 297
The Evolution of Betty Crocker 306
Women in a Tortilla Factory 307
Drive-In Restaurant 315
Tea From a Street Seiler, Manchuria 317
The Gingerbread Mansion Inn 342
Poultry Market in Hanoi, Vietnam 346
Menü of Pig Parts 348
Asian Food Pyramid 357
Vegetarian Food Pyramid 357
Mediterranean Food Pyramid 358
Latin Food Pyramid 358
U.S. Food Pyramid 359 |
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| author | Civitello, Linda |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.3 |
| dewey-search | 641.3 |
| dewey-sort | 3641.3 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| discipline_str_mv | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| edition | 2. ed. |
| era | Geschichte gnd |
| era_facet | Geschichte |
| format | Book |
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| id | DE-604.BV022872106 |
| illustrated | Illustrated |
| index_date | 2024-07-02T18:47:36Z |
| indexdate | 2024-07-09T21:07:25Z |
| institution | BVB |
| isbn | 9780471741725 0471741728 |
| language | English |
| lccn | 2006018003 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-016077189 |
| oclc_num | 191858115 |
| open_access_boolean | |
| owner | DE-703 |
| owner_facet | DE-703 |
| physical | XXI, 410 S. Ill., Kt. |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | Wiley |
| record_format | marc |
| spelling | Civitello, Linda Verfasser aut Cuisine and culture a history of food and people Linda Civitello 2. ed. Hoboken, N.J. Wiley 2008 XXI, 410 S. Ill., Kt. txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Geschichte gnd rswk-swf Alimentation - Aspect social ram Aliments - Aspect social Aliments - Histoire Cuisine - Aspect social ram Cuisine - Histoire ram Geschichte Gesellschaft Food History Food Social aspects Geschichte (DE-588)4020517-4 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Geschichte z DE-604 Ernährung (DE-588)4015332-0 s Geschichte (DE-588)4020517-4 s 1\p DE-604 2\p DE-604 http://www.loc.gov/catdir/toc/ecip0614/2006018003.html Table of contents only HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016077189&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Civitello, Linda Cuisine and culture a history of food and people Alimentation - Aspect social ram Aliments - Aspect social Aliments - Histoire Cuisine - Aspect social ram Cuisine - Histoire ram Geschichte Gesellschaft Food History Food Social aspects Geschichte (DE-588)4020517-4 gnd Ernährung (DE-588)4015332-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4020517-4 (DE-588)4015332-0 (DE-588)4034870-2 |
| title | Cuisine and culture a history of food and people |
| title_auth | Cuisine and culture a history of food and people |
| title_exact_search | Cuisine and culture a history of food and people |
| title_exact_search_txtP | Cuisine and culture a history of food and people |
| title_full | Cuisine and culture a history of food and people Linda Civitello |
| title_fullStr | Cuisine and culture a history of food and people Linda Civitello |
| title_full_unstemmed | Cuisine and culture a history of food and people Linda Civitello |
| title_short | Cuisine and culture |
| title_sort | cuisine and culture a history of food and people |
| title_sub | a history of food and people |
| topic | Alimentation - Aspect social ram Aliments - Aspect social Aliments - Histoire Cuisine - Aspect social ram Cuisine - Histoire ram Geschichte Gesellschaft Food History Food Social aspects Geschichte (DE-588)4020517-4 gnd Ernährung (DE-588)4015332-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Alimentation - Aspect social Aliments - Aspect social Aliments - Histoire Cuisine - Aspect social Cuisine - Histoire Geschichte Gesellschaft Food History Food Social aspects Ernährung Lebensmittel |
| url | http://www.loc.gov/catdir/toc/ecip0614/2006018003.html http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016077189&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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