{"product_id":"cuisine-and-culture-a-history-of-food-and-people-paperback-softback-9781394330089","title":"Cuisine and Culture; A History of Food and People (Paperback \/ softback) 9781394330089","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eCuisine and Culture\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eA History of Food and People\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eLinda Civitello (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781394330089, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 8 May 2026\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e592 pages\u003cbr\u003e25.2 x 18.3 x 3.6 cm, 0.839 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eThe newly updated edition of the essential guide to the rich history of food and its role in global cultures\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eCuisine \u0026amp; Culture: A History of Food and People\u003c\/i\u003e offers a sweeping exploration of how food has shaped and been shaped by human history. Covering everything from ancient diets to the modern food industry, this easily accessible book reveals the profound connections among food, culture, politics, religion, and historical events. With a multicultural and multiethnic approach, Linda Civitello’s engaging narrative turns the study of food history into an enlightening journey that showcases how culinary traditions have evolved through exploration, wars, colonization, and technological advancements. This is not just a history book—it’s a fascinating look at how what we eat defines who we are, no matter where we are. \u003c\/p\u003e\n\u003cp\u003eThe fourth edition delves into pressing contemporary issues such as sustainability, food justice, and the origins of our industrial diet. Expanded coverage of race, class, and gender in food history addresses cultural appropriation, while newly revised sections discuss African and Asian foodways, the evolution of agriculture, the rise of celebrity chefs, and the impact of modern staples such as chocolate, pizza, and processed foods on contemporary eating habits. \u003c\/p\u003e\n\u003cp\u003eCombining historical scholarship, compelling anecdotes, and a generous helping of humor, \u003ci\u003eCuisine \u0026amp; Culture: A History of Food and People:\u003c\/i\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eExamines the evolution of global food production and popular foods through the lens of history and technology\u003c\/li\u003e\n\u003cli\u003eOffers insights from an expert food historian with years of experience teaching food history and culture courses\u003c\/li\u003e\n\u003cli\u003eIntegrates “Holiday History” and “Food Fables” sidebars along with a sampling of recipes and historical menus\u003c\/li\u003e\n\u003cli\u003eIncludes appendices of French and Italian pronunciation guides and an extensive chronology of food books and cookbooks of historical significance\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eA must-have resource for understanding the profound role of food in our world, \u003ci\u003eCuisine \u0026amp; Culture: A History of Food and People, Fourth Edition,\u003c\/i\u003e is ideal for undergraduate courses in Food History, Food and Culture, and Culinary Studies. It is also a valuable reference for food historians, culinary professionals, and anyone intrigued by the connections among food, history, and culture.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eAntipasto\/Antojitos\/Amuse-Bouches xxvii\u003c\/p\u003e \u003cp\u003eAbout the Companion Website xxix\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFirst Course\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFrom Cooking to Cuisine: Mesopotamia, China, India, Egypt Beer, Bread, Apples, Chicken 1\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSecond Course\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Original Mediterranean Diets: Greece, Rome, Byzantium Grain, Grape, Olive 35\u003c\/p\u003e \u003cp\u003e\u003cb\u003eThird Course\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChristendom and the Islamic Empire: Crazy Bread, Coffee, Spices 67\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFourth Course\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSpain and the American Empires: Corn, Potatoes, Tomatoes, Chili, Chocolate 103\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFifth Course\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFood Goes Global: The Columbian Exchange New Spain and the African Diaspora Rice and Beans, Sugar and Slavery 139\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSixth Course\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRenaissance, Reformation, Revolutions: Italy, Northern Europe, France\u003c\/p\u003e \u003cp\u003eThe Perfect Chef, Fish, Citrus, and Haute Cuisine\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSeventh Course\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAmerica from Colony to Country: Maple Moon, Thanksgiving, Black Celebrity Chefs, Buffalo\u003c\/p\u003e \u003cp\u003e\u003cb\u003eEighth Course\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEurope and Asia: A Time of Empires: Technology, Tea, Rice\u003c\/p\u003e \u003cp\u003e\u003cb\u003eNinth Course\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe American Processed Food Diet: Meat, Carbs, Sugar\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTenth Course\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eImmigration, Revolution, Prohibition, Innovation: Tamales, Cuisine Classique, Pickles, Snack Food\u003c\/p\u003e \u003cp\u003eEurope and the United States\u003c\/p\u003e \u003cp\u003e\u003cb\u003eEleventh Course\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eK-Rations, Fast Food, Civil Rights, Celebrity Chefs: World War II to 2000 385\u003c\/p\u003e \u003cp\u003eWorld War II 385\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTwelfth Course\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e21st Century Cuisines: California, Global Fusion, the New Nutrition, Food Justice 425\u003c\/p\u003e \u003cp\u003eAppendix A: Palate Cleanser 461\u003c\/p\u003e \u003cp\u003eAppendix B: French Pronunciation 463\u003c\/p\u003e \u003cp\u003eAppendix C: Italian Pronunciation 465\u003c\/p\u003e \u003cp\u003eAppendix D: Major Wars and Battles (Not Ancient) 467\u003c\/p\u003e \u003cp\u003eAppendix E: Selected Cookbook and Food Books Chronology 469\u003c\/p\u003e \u003cp\u003eNotes 475\u003c\/p\u003e \u003cp\u003eSelected Bibliography 525\u003c\/p\u003e \u003cp\u003eIndex 535\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52433753735448,"sku":"9781394330089","price":37.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781394330089.jpg?v=1784853696","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/cuisine-and-culture-a-history-of-food-and-people-paperback-softback-9781394330089","provider":"Freshly Printed Books","version":"1.0","type":"link"}