Cuisine and culture : a history of food and people / Linda Civitello.

Enhanced descriptions from Syndetics:

Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.

Table of contents provided by Syndetics

• Antipasto/Antojitos/Amuse-Bouches: Food for Thought (p. viii)
• Acknowledgments (p. xii)
• 1 Course From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India (p. 1)
• Prehistory (p. 1)
• The Ancient Agricultural Revolution (p. 5)
• The Fertile Crescent (p. 9)
• Egypt: The Nile River (p. 13)
• China: The Yellow (Huang He) River (p. 18)
• India: The Indus River (p. 21)
• 2 Course Grain, Grape, Olive: The Ancient Mediterranean (p. 25)
• The Mediterranean Sea (p. 25)
• Greece (p. 26)
• Rome (p. 38)
• 3 Course Crazy Bread, Coffee, and Courtly Manners: Christendom and Islam in the Middle Ages, 500-1453 (p. 58)
• Christendom: Western Europe, 500-1000 (p. 59)
• Byzantium: The Eastern Roman Empire (p. 65)
• The Muslim Empire (p. 67)
• Christendom: The Late Middle Ages in Europe (p. 74)
• 4 Course New World Food: Potato, Corn, Chile, Chocolate (p. 89)
• The Search for Spices (p. 89)
• The American Empires (p. 92)
• South America: The Inca Empire (p. 93)
• Central America: Vanilla (p. 101)
• Central America: Maya Mystery (p. 103)
• Central America: The Aztec Empire (p. 107)
• North America: Cahokia (p. 116)
• Columbus Sets Sail for the Americas: 1492 (p. 116)
• 5 Course Food Goes Global: The Columbian Exchange (p. 119)
• The Age of Exploration (p. 119)
• The Columbian Exchange (p. 120)
• Old World to New (p. 121)
• New World to Old (p. 136)
• 6 Course America from Colony to Country: Sacred Cod, Black Rice, Maple Moon, 1588-1850 (p. 151)
• The Mercantile System (p. 151)
• Colonial America (p. 152)
• A New People and a New Cuisine (p. 167)
• 7 Course Hutsepot, Stove Potatoes, and Haute Cuisine: Seventeenth-to Eighteenth-Century Dutch, Russian, and French Cuisine (p. 182)
• The Scientific Revolution (p. 182)
• The Golden Age of the Netherlands (p. 183)
• The Russian Bear (p. 189)
• France: Haute and Nouvelle Cuisine (p. 195)
• The French Revolution: ôLet Them Eat Cakeö (p. 203)
• The Napoleonic Era: 1799-1815 (p. 207)
• Napoleon's Aftermath (p. 215)
• 8 Course Cattle, Coca-Cola, Cholera: The United States and Europe, 1850-1900 (p. 217)
• The American South (p. 217)
• The American Civil War: 1850-1865 (p. 220)
• Reconstruction: 1865-1877 (p. 223)
• The West: Railroad and Indian Wars, 1860s-1886 (p. 225)
• The Gilded Age (p. 231)
• Nineteenth-Century Health Food Movements (p. 240)
• Europe: Nutrition, Sanitation, Evolution (p. 244)
• 9 Course Africa and Asia: Native vs. Colonial Cuisine (p. 258)
• Food Patterns (p. 258)
• Africa: Shea Butter, Kola Nuts, Monkey Bread (p. 258)
• India: Not Just Curry and Chutney (p. 266)
• China: Tea and Opium (p. 274)
• Korea: Kimchee and Pulgogi (p. 282)
• Vietnam: Spring Rolls and Pâté (p. 283)
• Indonesia: The Spice Islands (p. 283)
• The Philippines: Chinese-Spanish Fusion (p. 285)
• Thailand (Siam): Lemongrass and Jasmine Rice (p. 285)
• Japan: Tempura and Umami (p. 287)
• 10 Course The Purity Crusade, Cuisine Classique, and Prohibition: 1900-1929 in Europe and the United States (p. 295)
• The New Immigrants and the Melting Pot (p. 295)
• Progressives and the Purity Crusade (p. 300)
• Escoffier and Ritz: Cuisine Classique and the Grand Hotels (p. 309)
• World War I and the Russian Revolution (p. 316)
• The Roaring Twenties in the United States (p. 323)
• 11 Course Soup Kitchens, Spam, and TV Dinners: The Depression, World War II, and the Cold War (p. 334)
• The Depression and the New Deal (p. 334)
• World War II (p. 343)
• The Cold War (p. 352)
• The Fast-Food Fifties (p. 354)
• The Sixties: Revolutions in Color (p. 359)
• 12 Course Agribusiness vs. Organic: The 1970s into the Third Millennium (p. 364)
• The Seventies: Food Revolutions (p. 364)
• The Eighties: Political and Restaurant Revolutions (p. 367)
• The Nineties: The Celebrity Chef (p. 373)
• The New Millennium and the Future of Food (p. 381)
• Appendix A French Pronunciation (p. 404)
• Appendix B Italian Pronunciation (p. 405)
• Appendix C Major Wars and Battles (p. 406)
• Appendix D Selected Cookbook and Food Books Chronology (p. 408)
• Notes (p. 411)
• Selected Bibliography (p. 424)
• Index (p. 431)
• Recipes, Menus, and Ingredients
• Ingredients: Egyptian Ful Madames (p. 13)
• Recipe: Cato's Herbed Olives (p. 46)
• Recipe: Cato's Must Cakes (p. 46)
• Recipe: Garum or Liquamen (p. 47)
• Recipe: Raisin Wine (p. 50)
• Ingredients: Blancmange Comparison (p. 81)
• Recipe: Wassail (p. 83)
• Recipe: Chicha-Corn Beer (p. 99)
• Ingredients: Pavo in Mole Poblano (p. 125)
• Ingredients: Feijoada (p. 129)
• Ingredients: Portuguese/Hawaiian Sweet Bread (Pão Doce) (p. 140)
• Recipe: Bolognese Torte (p. 143)
• Recipe: Pie with Live Birds (p. 150)
• Recipe: Hopping (or Hoppin') John (p. 154)
• Recipe: Flip (p. 161)
• Ingredients: Pennsylvania Dutch Eggs (p. 164)
• Ingredients: Election Cake Comparison (p. 173)
• Ingredients: King Cake (p. 176)
• Recipe: Hutsepot, the Dutch Dish (p. 185)
• Menu: The 16-Course Citrus Dinner (p. 199)
• Recipe: Spartan Broth (p. 214)
• Ingredients: Niter Kibe-Ethiopian Spiced Butter (p. 266)
• Ingredients: Pork Vindaloo (p. 268)
• Recipe: Kedgeree (p. 273)
• Ingredients: Tom Yung Kung-Thai Hot and Sour Shrimp Soup (p. 287)
• Ingredients: Mamuang Kao Nieo-Mango with Sticky Rice (p. 287)
• Ingredients: Bigos-Polish Stew (p. 300)
• Recipe: Squash Blossom Pancakes (p. 307)
• Ingredients: Chicken Kiev (p. 319)
• Recipe: Los Angeles County BBQ (p. 335)
• Menu: Civilian Conservation Corps (p. 336)
• Recipe: The War Cake (p. 349)
• Ingredients: Chef Tang's Saigon Roll (p. 371)
• Recipe: S'mores (p. 376)
• Recipe: Lady Libertini Martini (p. 386)
• Recipe: Salmon Carpaccio (p. 390)
• Food Fables
• Where Winter Comes From (p. 28)
• How to Drink and Not Get Drunk (p. 32)
• Who Was Apicius? (p. 48)
• ôFeed a Cold, Starve a Feverö (p. 62)
• Imam Bayaldi, Holy Man Fainted (p. 70)
• Where Coffee Comes From (p. 71)
• The Poison Taster (p. 80)
• Marco Polo and Pasta (p. 84)
• Mole Myths (p. 124)
• Spices and Rotten Meat (p. 141)
• Caterina de' Medici (p. 146)
• Squanto and Fish Fertilizer (p. 155)
• Where the Cocktail Comes From (p. 169)
• Where the Croissant Comes From (p. 197)
• Napoleon and Wellington (p. 215)
• Rigó Jancsi (Gypsy Johnny) (p. 250)
• Where the Tea Leaf Comes From (p. 275)
• The Origin of Chop Suey (p. 281)
• Spaghetti and Meatballs (p. 296)
• American Soldiers and WWII Food (p. 353)
• Crossing Cultures
• New Year Celebrations (p. 20)
• Sandwiches (p. 166)
• African Spices (p. 263)
• Curry (p. 271)
• Filled Dumplings (p. 279)
• Sriracha (p. 402)
• Culinary Confusion
• Death of Buddha (p. 23)
• Tuna (p. 35)
• Corn and Maize (p. 99)
• Barbecue (p. 128)
• Cobbler, Slump, Grunt (p. 160)
• Ice Cream and Gelato (p. 254)
• Yam and Sweet Potato (p. 259)
• Curry (p. 267)
• Chutney (p. 273)
• The French Paradox (p. 380)
• Holiday Histories
• Kispu (p. 12)
• Passover (p. 17)
• Chinese New Year (p. 19)
• Easter (p. 55)
• Ramadan (p. 68)
• Halloween, October 31 (p. 79)
• Maple Moon (p. 156)
• Thanksgiving (p. 157)
• Election Day (p. 173)
• Mardi Gras and Carnevale (p. 176)
• St. Lucia's Day, December 13 (p. 190)
• Bastille Day, July 14 (p. 206)
• Christmas, December 25 (p. 223)
• Juneteenth, June 19 (p. 224)
• Cinco de Mayo, May 5 (p. 225)
• Testicle Festivals (p. 234)
• Valentine's Day, February 14 (p. 238)
• Columbus Day, October 12 (p. 240)
• St. Patrick's Day, March 17 (p. 246)
• Oktoberfest (p. 248)
• Yam Festival (p. 259)
• Mishani (p. 270)
• Selametan (p. 284)
• Thai Royal Plowing Ceremony (p. 286)
• Japanese Tea Ceremony (p. 290)
• San Gennaro (p. 297)
• Polish Fest (p. 300)
• Mother's Day (p. 306)
• St. Urho's Day, March 16 (p. 355)
• Charts/Boxes
• Drunkenness Scale (p. 30)
• Symposium-Convivium Comparison (p. 44)
• A Day in the Life: Roman Empire (p. 53)
• A Day in the Life: Middle Ages (p. 60)
• The Great Chain of Being/Four Humors (p. 61)
• Latin-English Words (p. 63)
• Aztec-Modern Food Words (p. 113)
• Chile Pepper Heat Scale (p. 115)
• Europe, Africa, Asia to Americas (p. 123)
• Americas to Europe, Africa, Asia (p. 137)
• World Population in Millions (p. 138)
• Polish and Italian Food Words (p. 147)
• Food Price Comparison, 1850-2010 (p. 180)
• Midwestern Farm Family Duties (p. 228)
• Early Unions (p. 231)
• Early Soft Drinks (p. 242)
• Japanese Basic Foods (p. 293)
• Food Adulteration (p. 302)
• The Kitchen Brigade (p. 310)
• K-Rations (p. 346)
• UCLA Top 10 Healthy Beverages (p. 394)
• Top U.S. Supermarkets (p. 398)
• North American Food Sales (p. 399)
• Chronologies
• Prehistoric Human Achievements (p. 4)
• The Ancient Agricultural Revolution (p. 7)
• Olive (p. 34)
• Wine-Ancient (p. 42)
• Coffee (p. 72)
• Famines and Ergotism Epidemics (p. 86)
• Potato (p. 97)
• Vanilla (p. 102)
• Explorations (p. 120)
• Epidemics in Central America, 1520-1595 (p. 122)
• Sugar (p. 131)
• European Porcelain (China) (p. 202)
• Tea (p. 276)
• Rice (p. 277)
• Ice Cream and Yogurt-United States (p. 328)
• Depression Innovation (p. 341)
• Genetic Mutations/Engineering (p. 377)
• Illustrations and Maps
• Sphinx and Pyramid, Egypt (p. 15)
• The Parthenon in Athens, Greece (p. 36)
• Pompeii, Ovens (p. 48)
• Pompeii, Amphorae (p. 49)
• The Colosseum in Rome, Italy (p. 53)
• Notre Dame-Our Lady-Paris, France (p. 75)
• Map, Western Hemisphere, 1572 (p. 92)
• Machu Picchu (p. 95)
• The European View of Africa, 1650 (p. 133)
• Slaves Packed on a Ship (p. 133)
• The Caribbean in 1656 (p. 136)
• Hogs Curing in the South (p. 158)
• Colonial Kitchen (p. 160)
• Cooking in Colonial America (p. 162)
• Paul Revere's Kitchen (p. 163)
• Map of North America, 1755 (p. 167)
• Thomas Jefferson's Kitchen at Monticello (p. 174)
• Oceania, early 1600s (p. 187)
• Lusekatter Bun Designs (p. 190)
• Chuck Wagon (p. 230)
• Silver-Plated Ware (p. 232)
• Atwood & Bacon Menu, 1826 (p. 233)
• Delmonico Money (p. 234)
• ôAbsolutely No Shocksö Mixer Ad (p. 239)
• Ad for Hoff's Malt Extract (p. 244)
• Pasta Drying in the Streets of Naples (p. 252)
• The Taj Mahal, India (p. 272)
• Great Buddha, Japan, 1252 (p. 288)
• Hand-Cranked Bread Machine Ad (p. 305)
• McDougall Kitchen Cabinets, 1905 (p. 306)
• Cooking Utensils at the Time of Escoffier (p. 311)
• Beef, American Cuts, 1920 (p. 312)
• Beef, French Cuts, 1920 (p. 313)
• Patriotism as Marketing Tool (p. 317)
• Chocolate Fabergé Egg Sculpture (p. 321)
• ôLiquid Profitsö (p. 324)
• Commercial Ice-Cream Freezers (p. 327)
• Women in a Tortilla Factory (p. 329)
• The Evolution of Betty Crocker (p. 330)
• Barware and Tableware, 1933 (p. 338)
• The Gingerbread Mansion Inn (p. 367)
• A Poultry Market in Vietnam (p. 370)
• Menu of Pig Parts (p. 372)
• The Asian Diet Pyramid (p. 382)
• The Vegetarian Diet Pyramid (p. 383)
• The Mediterranean Diet Pyramid (p. 383)
• The Latin American Diet Pyramid (p. 384)
• The U.S. Food Pyramid (p. 384)

Author notes provided by Syndetics