Cuisine and Culture: A History of Food and People: A History of Food and People 3rd Edition

“This revised and expanded edition of Civitello’s book is a splendid cornucopia of foody facts.” (Guardian, April 2011)

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.