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AuthorCivitello, Linda.TitleCuisine and culture : a history of food and people / Linda Civitello.Edition2nd ed.
PublishedHoboken, N.J. : John Wiley, 2008.FormatBook
Descriptionxxi, 410 p. : ill., maps ; 23 cm.

LinkTable of contents only http://www.loc.gov/catdir/toc/ecip0614/2006018003.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0826/2006018003-b.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0826/2006018003-d.html
NotesIncludes bibliographical references and index.
ContentsFrom raw to cooked: prehistory, Mesopotamia, Egypt, China, India -- Grain, grape, olive: ancient Greece and imperial Rome -- Crazy bread, coffee, and courtly manners: Christendom, Islam and Byzantium in the Middle Ages, 500-1300 -- Tea, chocolate, and the first cookbook: medieval Asia, the Americas, and Renaissance Europe to 1500 -- The Columbian exchange and the Protestant reformation: sugar and vice in the sixteenth century -- Thanksgiving, Hutspot, and Haute cuisine: seventeenth-century America, the Netherlands, Russia, France -- Election cake and "let them eat cake": the American and French revolutions--the eighteenth century and the enlightenment -- From coyotes to Coca-Cola: the nineteenth century in America -- Sanitation, nutrition, colonization: the nineteenth century in Europe, Asia, and Africa -- The purity crusade, cuisine classique, and communal food: the early twentieth century in Europe and the United States -- Prohibition, soup kitchens, spam, and TV dinners: the roaring twenties, the Depression, World War II, and the Cold War -- Revolutions in cuisines and cultures: from "bon appetit" to "bam!" the 1960s into the New Millennium -- Recipes, menus, and ingredients -- Food fables/culinary confusions/crossing cultures -- Holiday history -- Charts/boxes -- Chronologies -- Illustrations and maps.
ISBN04717417289780471741725SubjectFood -- History.
Food -- Social aspects.

<a href=?pst>p</a>St. Petersburg/Gibbs~1Circulation~2TX353~2.C565 2008 p All itemsCover Image