Cuisine and culture : a history of food and people

By:

Civitello, Linda

Material type: Text

TextPublication details: Hoboken, NJ : John Wiley, [2007]Edition: 2nd edDescription: 1 online resource (xxi, 410 pages) : illustrations, mapsSubject(s):

Genre/Form:

History

Additional physical formats: Print version:: Cuisine and culture.DDC classification:

641.3009

LOC classification:

TX353 .C565 2007eb

Summary: An illuminating account of how history shapes our diets-now revised and updated. Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food.

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	Botho University Botswana Open Shelves	Faculty of Hospitality & Sustainable Tourism	641.3009 CIV (Browse shelf(Opens below))	Available		BU-LIB2317Ø
Books	Botho University Botswana Open Shelves	Faculty of Hospitality & Sustainable Tourism	641.3009 CIV (Browse shelf(Opens below))	Available		BU-LIB23169

Includes bibliographical references and index.

An illuminating account of how history shapes our diets-now revised and updated. Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food.

Print version record.

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