Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.

About the Author
LINDA CIVITELLO holds an MA in History from UCLA and a BA in English from Vassar. She has taught food history at Le Cordon Bleu and Art Institutes culinary schools, and has recorded an audio tour on food and art for the Getty Museum in Los Angeles. The first edition of Cuisine and Culture won the 2003 Gourmand World Cookbook Award for Best Culinary History Book in English, United States.

Reviews
This revised and expanded edition of Civitello s book is a splendid cornucopia of foody facts. (Guardian, April 2011).



Book Information
ISBN 9780470403716
Author Linda Civitello
Format Paperback
Page Count 448
Imprint John Wiley & Sons Inc
Publisher John Wiley & Sons Inc
Weight(grams) 590g
Dimensions(mm) 226mm * 152mm * 31mm