Cuisine and Culture
Cuisine and Culture
A History of Food and People
Civitello, L.
John Wiley and Sons Ltd
08/2003
384
Mole
Inglês
9780471202806
0471202800
482
Covering prehistory and the earliest societies around the Tigris and Euphrates Rivers to celebrity chefs, this book provides answers to many questions as: How did the French establish a notable reputation in world cuisine? Where does American cuisine have its roots? How has food been used to control populations and as a weapon during war?
Antipasto/Antojitos/Amuse--Bouches. A Note About Reading Histoy. Acknowledgments. From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India. The Goddess of Grain and the God of the Grape: Ancient Greece and Imperial Rome. Crazy Bread and Courtly Manners: The Middle Ages, 500--1300. Tea, Chocolate, and the Printing Press: Asia, The Americas, and the First Cookbook, 1300--1500. The Columbian Exchange: The 16th Century. Thanksgiving, Hutsepot, and Haute Cuisine: 17th Century America, the Netherlands, Russia, France. From Election Cake to "Let Them Eat Cake": The American and French Revolutions. From Coyotes to Coca--Cola: The 19th Century in America. Sanitation, Nutrition, Migration: The 19th Century in Europe, Asia, and Africa. The Purity Crusade, Cuisine Classique, Communal Food, and Prohibition: The Early 20th Century in the United States, Europe, and Russia. Soup Kitchens, C--Rations, and TV Dinners: The Depression, World War I I, and the Cold War. Revolutions in Cuisines and Cultures: The 1960s Through the Next Millennium. Appendix A. French Pronunciation. Appendix B. Italian Pronunciation. Appendix C. Cookbook and Food Books Chronology. Notes. Bibliography. Index.
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Covering prehistory and the earliest societies around the Tigris and Euphrates Rivers to celebrity chefs, this book provides answers to many questions as: How did the French establish a notable reputation in world cuisine? Where does American cuisine have its roots? How has food been used to control populations and as a weapon during war?
Antipasto/Antojitos/Amuse--Bouches. A Note About Reading Histoy. Acknowledgments. From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India. The Goddess of Grain and the God of the Grape: Ancient Greece and Imperial Rome. Crazy Bread and Courtly Manners: The Middle Ages, 500--1300. Tea, Chocolate, and the Printing Press: Asia, The Americas, and the First Cookbook, 1300--1500. The Columbian Exchange: The 16th Century. Thanksgiving, Hutsepot, and Haute Cuisine: 17th Century America, the Netherlands, Russia, France. From Election Cake to "Let Them Eat Cake": The American and French Revolutions. From Coyotes to Coca--Cola: The 19th Century in America. Sanitation, Nutrition, Migration: The 19th Century in Europe, Asia, and Africa. The Purity Crusade, Cuisine Classique, Communal Food, and Prohibition: The Early 20th Century in the United States, Europe, and Russia. Soup Kitchens, C--Rations, and TV Dinners: The Depression, World War I I, and the Cold War. Revolutions in Cuisines and Cultures: The 1960s Through the Next Millennium. Appendix A. French Pronunciation. Appendix B. Italian Pronunciation. Appendix C. Cookbook and Food Books Chronology. Notes. Bibliography. Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
