Cuisine and Culture: A History of Food and People, 3rd Edition: A History of Food and People

An illuminating account of how history shapes our dietsnow in a new revised and updated Third EditionWhy did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700seat McDonalds in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.From prehistory and the earliest societies in the Fertile Crescent to todays celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before.* Covers prehistory through the present dayfrom the discovery of fire to the emergence of television cooking shows* Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages* Includes a sampling of recipes and menus from different historical periods and cultures* Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography* Includes allnew content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine.Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.More to Explore From the book: Food Innovations During the DepressionTimeline1929 Popcorn in movie theaters1930 Howard Johnsonsfirst restaurant franchise1930 Ocean Spray Jellied and Whole Berry Cranberry Sauce1930 Twinkies1931 Joy of Cooking published1931 General Mills markets Bisquick1932 Fritos Corn Chips1933 Prohibition ends; soft drink manufacturers urge soda as mixers1933 Miracle Whip dressing introduced at Chicago Worlds Fair1934 Ritz Crackers (Nabisco)1934 Harry & David begin mailorder business for their pears1934 Girl Scouts begin cookie sales1934 Los Angeles Farmers Market opens at 3rd and Fairfax1935 Alcoholics Anonymous founded1936 Oscar Mayer Wienermobile rolled out1936 John Tyson, truck driver, buys a chicken hatchery1937 Pepperidge Farm begins; sells bread above market price1937 Bama Pie Company incorporates; sells personalsize pies1937 Toll House Cookies accidentally invented by Ruth Wakefield1937 Parkay Margarine introduced1937 Spam1938 Lays Potato Chips1939 Nestle makes Toll House Real SemiSweet Chocolate MorselsMore to Explore From the book: Food FableHow to Drink and Not Get DrunkThe ancient Greeks loved wine and were always searching for ways to drink without getting drunk. Creative thinking led them to what they thought was the antidote to the downside of Diosnysus: drinking purple wine from a purple vessel made of semiprecious stone would cause the two purples to cancel each other out and negate whatever was in the wine that caused drunkenness. In Greek, the prefix a means not, methyein means drunk (from methywine), so the Greek word for not drunk became the name of the purple stone the vessel was made ofamethyst.