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| Antipasto/Antojitos/Amuse-Bouches | ||
| A Note About Reading History | ||
| Acknowledgments | ||
| First Course | From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India | |
| Second Course | The Goddess of Grain and the God of the Grape: Ancient Greece and Imperial Rome | |
| Third Course | Crazy Bread and Courtly Manners: The Middle Ages, 500-1300 | |
| Fourth Course | Tea, Chocolate, and the Printing Press: Asia, the Americas, and the First Cookbook, 1300-1500 | |
| Fifth Course | The Columbian Exchange: The 16th Century | |
| Sixth Course | Thanksgiving, Hutsepot, and Haute Cuisine: 17th-Century America, the Netherlands, Russia, France | |
| Seventh Course | Election Cake and "Let Them Eat Cake": The American and French Revolutions | |
| Eighth Course | From Coyotes to Coca-Cola: The 19th Century in America | |
| Ninth Course | Sanitation, Nutrition, Migration: The 19th Century in Europe, Asia, and Africa | |
| Tenth Course | The Purity Crusade, Cuisine Classique, Communal Food, and Prohibition: The Early 20th Century in the United States, Europe, and Russia | |
| Eleventh Course | Soup Kitchens, C-Rations, and TV Dinners: The Depression, World War II, and the Cold War | |
| Twelfth Course | Revolutions in Cuisines and Cultures: The 1960s Through the Next Millenium | |
| App. A | French Pronunciation | 319 |
| App. B | Italian Pronunciation | 321 |
| App. C | Cookbook and Food Books Chronology | 323 |
| Notes | 329 | |
| Bibliography | 341 | |
| Index | 355 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Judson Spangler
reviewed Cuisine and Culture: A History of Food and People on March 01, 2014
Cuisine and Culture: A History of Food and People
I was assigned this book for a class on Food, Wine, & Culture but had I discovered it on my own I would have read it anyway. The book traces the roles and types of food through history, from hunter-gatherer days to the present. It talks of how cultures, religions, medical "experts" of the time, and especially travel have influenced what people around the globe eat. I found this to be as a much a history lesson as it was a lesson on cuisine.
However, the book has issues, and for that I knocked its rating down two full stars. First, despite the author holding a degree in English from Vassar she does not write well. This volume is rife with awkward sentences that I had to re-read in order to parse their meaning. But what's worse is are the inaccuracies. Civitello at one point describes the hump on the Brahman cattle as being filled with water, like a camel's hump. By now I thought even children knew that was a fallacy and the hump is actually just fatty tissue. And by reading other reviews of this book it seems this was not the only factual error, and because of that I have to take the rest of the book with a grain of salt.
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