Cuisine and culture : a history of food and people
(Book)

Book Cover
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Published
Hoboken, N.J. : John Wiley and Sons, [2011].
Status
Central - Adult Nonfiction
641.3 CIVIT 2011 3rd ed.
1 available

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Central - Adult Nonfiction641.3 CIVIT 2011 3rd ed.Available

Description

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Published
Hoboken, N.J. : John Wiley and Sons, [2011].
Format
Book
Physical Desc
xii, 436 pages : illustrations ; 23 cm
Language
English

Notes

Bibliography
Includes bibliographical references (pages 424-430) and index.
Description
From prehistory and the discovery of fire to modern cuisines and celebrity chefs, this book uses a global, multicultural approach to explain how major historical events have affected and defined culinary traditions in different societies around the world. This indispensable new Third Edition is more comprehensive and insightful than ever, featuring: a) New cuisines and cultures including Norwegian, Ethiopian, Canadian, and Mayan. b) More detailed coverage of Japanese, ancient Greek and Roman, and regional Indian and African cuisines. c) New content on modern food technology and food marketing. d) French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography. e) Enlightening holiday histories, food fables, food chronologies, and historical recipes and menus--Book Jacket.

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Citations

APA Citation, 7th Edition (style guide)

Civitello, L. (2011). Cuisine and culture: a history of food and people (Third edition.). John Wiley and Sons.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Civitello, Linda. 2011. Cuisine and Culture: A History of Food and People. John Wiley and Sons.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Civitello, Linda. Cuisine and Culture: A History of Food and People John Wiley and Sons, 2011.

MLA Citation, 9th Edition (style guide)

Civitello, Linda. Cuisine and Culture: A History of Food and People Third edition., John Wiley and Sons, 2011.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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