Bild 1 von 6
Galerie
Bild 1 von 6
Ähnlichen Artikel verkaufen?
Küche & Kultur Eine Geschichte von Essen und Menschen von Linda Civitello 3. Auflage
US $16,16
Ca.CHF 13,02
oder Preisvorschlag
Bisher US $17,95 (- 10%)
Artikelzustand:
“Good overall condition; many instances of underlining throughout. Binding solid; covers and all ”... Mehr erfahrenÜber den Artikelzustand
Gut
Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr geringfügige Beschädigungen auf, wie z.B. kleinere Schrammen, er hat aber weder Löcher, noch ist er eingerissen. Bei gebundenen Büchern ist der Schutzumschlag möglicherweise nicht mehr vorhanden. Die Bindung weist geringfügige Gebrauchsspuren auf. Die Mehrzahl der Seiten ist unbeschädigt, das heißt, es gibt kaum Knitter oder Einrisse, es wurden nur in geringem Maße Bleistiftunterstreichungen im Text vorgenommen, es gibt keine Textmarkierungen und die Randbereiche sind nicht beschrieben. Alle Seiten sind vollständig vorhanden. Genauere Einzelheiten sowie eine Beschreibung eventueller Mängel entnehmen Sie bitte dem Angebot des Verkäufers.
Sonderaktion endet in: 2 T 6 Std
- Sofort-KaufenKüche & Kultur Eine Geschichte von Essen und Menschen von Linda Civitello 3. Auflage
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Abholung:
Kostenlose Abholung in Moorhead, Minnesota, USA.
Versand:
US $5,22 (ca. CHF 4,21) USPS Media MailTM.
Standort: Moorhead, Minnesota, USA
Lieferung:
Lieferung zwischen Mo, 4. Aug und Sa, 9. Aug bei heutigem Zahlungseingang
Rücknahme:
60 Tage Rückgabe. Verkäufer zahlt Rückversand.
Zahlungen:
Sicher einkaufen
Der Verkäufer ist für dieses Angebot verantwortlich.
eBay-Artikelnr.:167109586077
Artikelmerkmale
- Artikelzustand
- Gut
- Hinweise des Verkäufers
- Features
- Illustrated
- Country/Region of Manufacture
- United States
- ISBN
- 9780470403716
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470403713
ISBN-13
9780470403716
eBay Product ID (ePID)
99481511
Product Key Features
Number of Pages
448 Pages
Publication Name
Cuisine and Culture : a History of Food and People
Language
English
Publication Year
2011
Subject
History, Essays & Narratives
Type
Textbook
Subject Area
Cooking
Format
Trade Paperback
Dimensions
Item Height
1 in
Item Weight
21.8 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Edition Number
3
Intended Audience
College Audience
LCCN
2010-016916
Reviews
"This revised and expanded edition of Civitello's book is a splendid cornucopia of foody facts." (Guardian, April 2011), 'This revised and expanded edition of Civitello's book is a splendid cornucopia of foody facts.' (Guardian, April 2011).
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.3
Table Of Content
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 P'té 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 431
Synopsis
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 bats? How did 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, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day--from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers., 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., Cuisine and Culture, Third Edition presents a multi-cultural and multi-ethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies., A fascinating look at how history and culture shape our diets Why did Americans once believe Italian food was very bad for you? When was sugar a medicine prescribed by doctors? What do Hawaiian sweet bread, Japanese tempura, and Indian vindaloo have in common? How did the Aztecs use tamales in religious festivals? And whats on the menu at a 700-seat McDonalds in Beijing? Cuisine and Culture, Third Edition answers these questions and many more with an informative and witty exploration of the many ways food, culture, and history intersect and influence each other. 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: New cuisines and cultures including Norwegian, Ethiopian, Canadian, and Mayan More detailed coverage of Japanese, ancient Greek and Roman, and regional Indian and African cuisines New content on modern food technology and food marketing French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Enlightening Holiday Histories, Food Fables, Food Chronologies, and historical recipes and menus A thorough examination of the way history, culture, politics, wars, and religion determine how and what we eat, Cuisine and Culture , Third Edition is an essential guide for students, historians, and food lovers.
LC Classification Number
TX353.C565 2011
Artikelbeschreibung des Verkäufers
Info zu diesem Verkäufer
Wolfes TreasureHouse
99,9% positive Bewertungen•36 Tsd. Artikel verkauft
Angemeldet als gewerblicher Verkäufer
Verkäuferbewertungen (15'891)
- l***s (331)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGreat seller.
- n***v (2350)- Bewertung vom Käufer.Letzter MonatBestätigter Kaufgut verpackt angekommen, schnell versendet, genau beschrieben. Danke schön 😃
- o***i (1653)- Bewertung vom Käufer.Letzter MonatBestätigter KaufAAA+++
Noch mehr entdecken:
- Sachbuch Bücher mit Kunst- & Kultur-Menschen,
- Bücher Essen- & - Trinken-Sachbuch Küche,
- Biografien- & - wahre-Geschichten-Sachbuch Bücher über Kultur,
- Geschichte Bücher Sachbuch Österreichische Küche,
- Bücher über Essen Essen- & - Trinken-Sachbuch,
- Linda-Lael-Miller-Belletristik - Bücher,
- Essen- & - Trinken-Sachbuch Bücher,
- Bücher über Kultur Sachbuch,
- Bücher über Essen Sachbuch Jugendliche,
- Geschichte Bücher Sachbuch Jugendliche