Cuisine and Culture: A History of Food and People, Third Edition Wiley E-Text Reg Card

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An illuminating account of how history shapes our diets is now available in a revised and updated edition. This engaging exploration delves into fascinating questions, such as why ancient Romans believed cinnamon grew in swamps guarded by giant bats, how African cultures influenced Southern cooking through slavery, and what a McDonald's in Beijing serves in today's globalized world. The text presents a multicultural and multiethnic perspective on how significant historical events have shaped culinary traditions across societies, from prehistory in the Fertile Crescent to the era of celebrity chefs. This edition is more comprehensive and insightful, covering the timeline from the discovery of fire to the rise of television cooking shows. It examines the roles of history, culture, politics, sociology, and religion in determining what people eat throughout the ages. Included are recipes and menus from various historical periods, French and Italian pronunciation guides, a chronology of important food literature, and an extensive bibliography. New content addresses technology, food marketing, celebrity chefs, and Canadian cuisine. With historical photographs and illustrations, this work serves as an essential introduction to food history for students, enthusiasts, and food lovers alike.