New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures
Historical aspects are interspersed with cultural and culinary anecdotes that add flavor
Contains a sampling of recipes and menus throughout history
Written by a food historian
Extensive appendices includes French pronunciation, Italian pronunciation, and a cookbook and food books chronology
More holiday histories, food fables, and food chronologies
Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires
Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate
Speculation on the future of food
Complete with sample recipes and menus, as well as revealing photographs and illustrations
Essential survey history for students of food history
The Author
Linda Civitello - Taught food history in California and written extensively for television. Previous edition of this book won the 2003 Gourmand World Cookbook Award for Best Culinary History Book.
Inside the Book
ANTIPASTO / ANTOJITOS / AMUSE-BOUCHES: FOOD FOR THOUGHT
ACKNOWLEDGMENTS
From Rawto Cooked: PREHISTORY, MESOPOTAMIA, EGYPT, CHINA, INDIA
Grain, Grape, Olive: ANCIENT GREECE AND IMPERIAL ROME
Crazy Bread, Coffee, and Courtly Manners: CHRISTENDOM, ISLAM, AND BYZANTIUM IN THE MIDDLE AGES, 500–1300
Tea, Chocolate, and the First Cookbook: MEDIEVAL ASIA, THE AMERICAS, AND RENAISSANCE EUROPE TO 1500
The Columbian Exchange and the Protestant Reformation: SUGAR AND VICE IN THE SIXTEENTH CENTURY
Thanksgiving, Hutspot, and Haute Cuisine: SEVENTEENTH-CENTURY AMERICA, THE NETHERLANDS, RUSSIA, FRANCE
Election Cake and "Let Them Eat Cake": THE AMERICAN AND FRENCH REVOLUTIONS—THE EIGHTEENTH CENTURY AND THE ENLIGHTENMENT
From Coyotes to Coca-Cola: THE NINETEENTH CENTURY IN AMERICA
Sanitation, Nutrition, Colonization: THE NINETEENTH CENTURY IN EUROPE, ASIA, AND AFRICA
The Purity Crusade, Cuisine Classique, and Communal Food: THE EARLY TWENTIETH CENTURY IN EUROPE AND THE UNITED STATES
Prohibition, Soup Kitchens, Spam, and TV Dinners: THE ROARING TWENTIES, THE DEPRESSION, WORLD WAR II, AND THE COLD WAR
Revolutions in Cuisines and Cultures: FROM "BON APPÉTIT" TO "BAM!" THE 1960S INTO THE NEW MILLENNIUM
APPENDIX A: FRENCH PRONUNCIATION
APPENDIX B: ITALIAN PRONUNCIATION
APPENDIX C: MAJOR WARS AND BATTLES (NOT ANCIENT)
APPENDIX D: SELECTED COOKBOOK AND FOOD BOOKS CHRONOLOGY
