Cuisine and culture: a history of food and people
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Hoboken, NJ
Wiley
2011
|
| Ausgabe: | 3. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Beschreibung: | XII, 436 S. Ill., Kt. |
| ISBN: | 9780470403716 |
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Datensatz im Suchindex
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| adam_text | CONTENTS
Antipasto/Antojitos/Amuse-Bouches: Food forThought viü
Acknowledgments
xii
FIRST
COURSE:
From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India
1
Prehistory
1
The Ancient Agricultural Revolution
5
The Fertile Crescent
9
Egypt: The Xile River
13
China: The Yellow (Huang He) River
18
India: The Indus River
21
SECOND COURSE:
Grain, Grape, Olive: The Ancient Mediterranean
25
The Mediterranean Sea
25
Greece
26
Rome
38
THIRD COURSE:
Crazy Bread, Coffee, and Courtly Manners: Christendom and Islam in
the Middle Ages,
500-1453 58
Christendom: Western Europe,
500-1000 59
Byzantium: The Eastern Roman Empire
65
The Muslim Empire
67
Christendom: The Late Middle Ages in Europe
74
FOURTH COURSE:
New World Food: Potato, Corn, Chile, Chocolate
89
The Search for Spices
89
The American Empires
92
South America: The
Inca
Empire
93
Central America: Vanilla
101
Central America: Maya Mystery
103
Central America: The Aztec Empire
107
North America: Cahokia
116
Columbus Sets Sail for the Americas:
1492 116
FIFTH COURSE:
Food Goes Global: The Columbian Exchange
119
The Age of Exploration
119
The Columbian Exchange
120
Old World to New
121
New World to Old
136
SIXTH COURSE:
America from Colony to Country: Sacred Cod, Black Rice,
Maple Moon,
1588-1850 151
The Mercantile System
151
Colonial America
152
A New People and a New Cuisine
167
SEVENTH COURSE:
Hutsepot, Stove Potatoes, and Haute Cuisine: Seventeenth-
to Eighteenth-Century Dutch, Russian, and French Cuisine
182
The Scientific Revolution
182
The Golden Age of the Netherlands
183
The Russian Bear
189
France:
Haure
and
Nouvelle
Cuisine
195
The French Revolution: Let Them Eat Cake
203
The Napoleonic Era:
1799-1815 207
Napoleon s Aftermath
215
EIGHTH COURSE:
Cattle, Coca-Cola, Cholera: The United States and Europe,
1850-1900 217
The American South
217
The American Civil War:
1850-1865 220
Reconstruction:
1865-1877 223
The West: Railroad and Indian Wars, 1860S-1886
225
The Gilded Age
231
Nineteenth-Century Health Food Movements
240
Europe: Nutrition, Sanitation, Evolution
244
NINTH COURSE:
Africa and Asia: Native vs. Colonial Cuisine
258
Food Patterns
258
Africa: Shea Butter, Kola Nuts, Monkey Bread
258
India: Not Just Curry and Chutney
266
China: Tea and Opium
274
Korea: Kimchee and Pulgogi
282
Vietnam: Spring Rolls and
Pâté
283
Indonesia: The Spice Islands
283
The Philippines: Chinese-Spanish Fusion
285
Thailand (Siam): Lemongrass and Jasmine Rice
285
Japan: Tempura and
Umami
287
Contents
TENTH COURSE:
The Purity Crusade, Cuisine
Classique,
and Prohibition:
1900-1929
in Europe and the United States
295
The New Immigrants and the Melting Pot
295
Progressives and the Purity Crusade
300
Escoffier and
Ritz:
Cuisine
Classique
and the Grand Hotels
309
World War I and the Russian Revolution
316
The Roaring Twenties in the United States
323
ELEVENTH COURSE:
Soup Kitchens, Spam, and TV Dinners: The Depression,
World War II, and the Cold War
334
The Depression and the New Deal
334
World War
Π
343
The
Coki
War
352
The Fast-Food Fifties
354
The Sixties: Revolutions in Color
359
TWELFTH COURSE:
Agribusiness vs. Organic: The
1970s
into the Third Millennium
364
The Seventies: Food Revolutions
364
The Eighties: Political and Restaurant Revolutions
367
The Nineties: The Celebrity Chef
373
The New Millennium and the Future of Food
381
Appendix A: French Pronunciation
404
Appendix B: Italian Pronunciation
405
Appendix C: Major Wars and Battles
406
Appendix D: Selected Cookbook and Food Books Chronology
408
Notes
411
Selected Bibliography
424
Index
431
Contents
A fascinating look at how history
and culture shape our diets
Why did Americans once believe Italian food was very bad for you? When
was sugar a medicine prescribed by doctors? What do Hawaiian sweet
bread, Japanese tempura, and Indian vindaloo have in common? How did
the Aztecs use
tamales
in religious festivals? And what s on the menu at
a 700-seat McDonald s in Beijing? Cuisine and Culture, Third Edition
answers these questions and many more with an informative and witty
exploration of the many ways food, culture, and history intersect and
influence each other.
From prehistory and the discovery of fire to modern cuisines and celebrity
chefs, this book uses a global, multicultural approach to explain how major
historical events have affected and defined culinary traditions in different
societies around the world. This indispensable new Third Edition is more
comprehensive and insightful than ever, featuring:
*
New cuisines and cultures
—
including Norwegian, Ethiopian,
Canadian, and Mayan
*
More detailed coverage of Japanese, ancient Greek and Roman,
and regional Indian and African cuisines
*
New content on modern food technology and food marketing
*
French and Italian pronunciation guides, a chronology of food books
and cookbooks of historical importance, and an extensive bibliography
*
Enlightening Holiday Histories, Food Fables, Food Chronologies,
and historical recipes and menus
A thorough examination of the way history, culture, politics, wars, and
religion determine how and what we eat, Cuisine and Culture, Third Edition
is an essential guide for students, historians, and food lovers.
LINDA CIVITELLO holds an MA in History from UCLA and a BA in
English from
Vassar.
She has taught food history at
Le
Cordon Bk*u and
Art Institutes culinary schools, and has recorded an audio tour on food
and art for die Getty Museum in Los Angeles. The first edition of Cuisine
and Culture won the
2003
Gourmand World Cookbook Award for Best
Culinary History Book in English, United States.
|
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| dewey-full | 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
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| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| edition | 3. ed. |
| era | Geschichte gnd |
| era_facet | Geschichte |
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| spelling | Civitello, Linda Verfasser aut Cuisine and culture a history of food and people Linda Civitello cuisine & culture 3. ed. Hoboken, NJ Wiley 2011 XII, 436 S. Ill., Kt. txt rdacontent n rdamedia nc rdacarrier 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 Lebensmittel (DE-588)4034870-2 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Geschichte (DE-588)4020517-4 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 Digitalisierung UB Bayreuth application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025015253&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung UB Bayreuth application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025015253&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Klappentext 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 |
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| title | Cuisine and culture a history of food and people |
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| title_auth | Cuisine and culture a history of food and people |
| title_exact_search | 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 Lebensmittel (DE-588)4034870-2 gnd Ernährung (DE-588)4015332-0 gnd Geschichte (DE-588)4020517-4 gnd |
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