3, ISBN: 9781118098752
An illuminating account of how history shapes our diets-now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer b… Plus…
kobo.com E-Book zum download Frais d'envoi EUR 0.00 Details... |
2011, ISBN: 9781118098752
An illuminating account of how history shapes our diets-now in a new revised and updated Third EditionWhy did the ancient Romans believe cinnamon grew in swamps guarded by giant killer ba… Plus…
hive.co.uk MPN: , SKU 10813325 Frais d'envoizzgl. Versandkosten, Livraison non-comprise Details... |
ISBN: 9781118098752
An illuminating account of how history shapes our diets—now in a new revised and updated Third EditionWhy did the ancient Romans believe cinnamon grew in swamps guarded by giant kil… Plus…
BarnesandNoble.com new in stock. Frais d'envoizzgl. Versandkosten., Livraison non-comprise Details... |
ISBN: 9781118098752
Cuisine and Culture: A History of Food and People, 3rd Edition Cuisine-and-Culture~~Linda-Civitello Cookbooks - Regional & World>Writings on Food>Writings on Food NOOK Book (eBook), Wiley
BarnesandNoble.com new Frais d'envoizzgl. Versandkosten, Livraison non-comprise Details... |
ISBN: 9781118098752
Cuisine and Culture: A History of Food and People, 3rd Edition Cuisine-and-Culture~~Linda-Civitello Cookbooks - All Purpose>Food Writing>Food Writing NOOK Book (eBook), Wiley
BarnesandNoble.com new Frais d'envoizzgl. Versandkosten., Livraison non-comprise Details... |
3, ISBN: 9781118098752
An illuminating account of how history shapes our diets-now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer b… Plus…
2011, ISBN: 9781118098752
An illuminating account of how history shapes our diets-now in a new revised and updated Third EditionWhy did the ancient Romans believe cinnamon grew in swamps guarded by giant killer ba… Plus…
ISBN: 9781118098752
An illuminating account of how history shapes our diets—now in a new revised and updated Third EditionWhy did the ancient Romans believe cinnamon grew in swamps guarded by giant kil… Plus…
ISBN: 9781118098752
Cuisine and Culture: A History of Food and People, 3rd Edition Cuisine-and-Culture~~Linda-Civitello Cookbooks - Regional & World>Writings on Food>Writings on Food NOOK Book (eBook), Wiley
ISBN: 9781118098752
Cuisine and Culture: A History of Food and People, 3rd Edition Cuisine-and-Culture~~Linda-Civitello Cookbooks - All Purpose>Food Writing>Food Writing NOOK Book (eBook), Wiley
Données bibliographiques du meilleur livre correspondant
Informations détaillées sur le livre - Cuisine and Culture: A History of Food and People, 3rd Edition Linda Civitello Author
EAN (ISBN-13): 9781118098752
Date de parution: 2011
Editeur: Wiley Digital >16
Livre dans la base de données depuis 2009-10-20T07:57:47+02:00 (Zurich)
Page de détail modifiée en dernier sur 2020-06-22T12:42:18+02:00 (Zurich)
ISBN/EAN: 9781118098752
ISBN - Autres types d'écriture:
978-1-118-09875-2
Autres types d'écriture et termes associés:
Auteur du livre: linda civitello
Titre du livre: cuisine and culture, food and culture, culture and history, cult and
Données de l'éditeur
Auteur: Linda Civitello
Titre: Cuisine and Culture - A History of Food and People
Editeur: Wiley; John Wiley & Sons
448 Pages
Date de parution: 2011-03-23
Langue: Anglais
103,99 € (DE)
Not available (reason unspecified)
EA; E101; E-Book; Nonbooks, PBS / Ratgeber/Essen, Trinken/Allgemeines, Lexika, Tabellen; Hotel- und Gastronomieberufe, Bewirtung; Food Writing & Reference; Hospitality; Hotelgewerbe, Gastronomie u. Touristik; Kochen /Geschichte; Lebensmittel-Literatur u. -Nachschlagewerke; Lebensmittel-Literatur u. -Nachschlagewerke; Dienstleistungsgewerbe, Gastgewerbe; BC
Antipasto/Antojitos/Amuse-Bouches: Food for Thought viii Acknowledgments xii FIRST COURSE: From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India 1 Prehistory 1 The Ancient Agricultural Revolution 5 The Fertile Crescent 9 Egypt: The Nile River 13 China: The Yellow (Huang He) River 18 India: The Indus River 21 SECOND COURSE: Grain, Grape, Olive: The Ancient Mediterranean 25 The Mediterranean Sea 25 Greece 26 Rome 38 THIRD COURSE: Crazy Bread, Coff ee, and Courtly Manners: Christendom and Islam in the Middle Ages, 500-1453 58 Christendom: Western Europe, 500-1000 59 Byzantium: The Eastern Roman Empire 65 The Muslim Empire 67 Christendom: The Late Middle Ages in Europe 74 FOURTH COURSE: New World Food: Potato, Corn, Chile, Chocolate 89 The Search for Spices 89 The American Empires 92 South America: The Inca Empire 93 Central America: Vanilla 101 Central America: Maya Mystery 103 Central America: The Aztec Empire 107 North America: Cahokia 116 Columbus Sets Sail for the Americas: 1492 116 FIFTH COURSE: Food Goes Global: The Columbian Exchange 119 The Age of Exploration 119 The Columbian Exchange 120 Old World to New 121 New World to Old 136 SIXTH COURSE: America from Colony to Country: Sacred Cod, Black Rice, Maple Moon, 1588-1850 151 The Mercantile System 151 Colonial America 152 A New People and a New Cuisine 167 SEVENTH COURSE: Hutsepot, Stove Potatoes, and Haute Cuisine: Seventeenthto Eighteenth-Century Dutch, Russian, and French Cuisine 182 The Scientific Revolution 182 The Golden Age of the Netherlands 183 The Russian Bear 189 France: Haute and Nouvelle Cuisine 195 The French Revolution: "Let Them Eat Cake" 203 The Napoleonic Era: 1799-1815 207 Napoleon's Aftermath 215 EIGHTH COURSE: Cattle, Coca-Cola, Cholera: The United States and Europe, 1850-1900 217 The American South 217 The American Civil War: 1850-1865 220 Reconstruction: 1865-1877 223 The West: Railroad and Indian Wars, 1860s-1886 225 The Gilded Age 231 Nineteenth-Century Health Food Movements 240 Europe: Nutrition, Sanitation, Evolution 244 NINTH COURSE: Africa and Asia: Native vs. Colonial Cuisine 258 Food Patterns 258 Africa: Shea Butter, Kola Nuts, Monkey Bread 258 India: Not Just Curry and Chutney 266 China: Tea and Opium 274 Korea: Kimchee and Pulgogi 282 Vietnam: Spring Rolls and Pâté 283 Indonesia: The Spice Islands 283 The Philippines: Chinese-Spanish Fusion 285 Thailand (Siam): Lemongrass and Jasmine Rice 285 Japan: Tempura and Umami 287 TENTH COURSE: The Purity Crusade, Cuisine Classique, and Prohibition: 1900-1929 in Europe and the United States 295 The New Immigrants and the Melting Pot 295 Progressives and the Purity Crusade 300 Escoffi er and Ritz: Cuisine Classique and the Grand Hotels 309 World War I and the Russian Revolution 316 The Roaring Twenties in the United States 323 ELEVENTH COURSE: Soup Kitchens, Spam, and TV Dinners: The Depression, World War II, and the Cold War 334 The Depression and the New Deal 334 World War II 343 The Cold War 352 The Fast-Food Fifties 354 The Sixties: Revolutions in Color 359 TWELFTH COURSE: Agribusiness vs. Organic: The 1970s into the Third Millennium 364 The Seventies: Food Revolutions 364 The Eighties: Political and Restaurant Revolutions 367 The Nineties: The Celebrity Chef 373 The New Millennium and the Future of Food 381 Appendix A: French Pronunciation 404 Appendix B: Italian Pronunciation 405 Appendix C: Major Wars and Battles 406 Appendix D: Selected Cookbook and Food Books Chronology 408 Notes 411 Selected Bibliography 424 Index 431Autres livres qui pourraient ressembler au livre recherché:
Dernier livre similaire:
9780470403716 Cuisine and Culture: A History of Food and People, 3rd Edition: A History of Food and People (Civitello, Linda)
< pour archiver...