Cuisine and Culture
A History of Food and People Website
2007
|
2nd ed
John Wiley & Sons Inc (Hersteller)
978-0-470-14636-1 (ISBN)
John Wiley & Sons Inc (Hersteller)
978-0-470-14636-1 (ISBN)
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How did French cuisine become dominant? Where did American cuisine come from? How has food been used to control populations? Throughout history, food has played an important role in the development of a country's culture. This work examines the relationship between food and history from prehistoric times to the 21st century.
What did people eat in the Middle Ages, and why and how did that affect cuisine and culture in later years? How did French cuisine become dominant? Where did American cuisine come from? How has food been used to control populations? What is the origin of specific cooking techniques? Throughout history, food has played (and continues to play) an important role in the development of a country's culture. "Cuisine and Culture: A History of Food and People, Second Edition" examines the relationship between food and history from prehistoric times to the 21st century.
What did people eat in the Middle Ages, and why and how did that affect cuisine and culture in later years? How did French cuisine become dominant? Where did American cuisine come from? How has food been used to control populations? What is the origin of specific cooking techniques? Throughout history, food has played (and continues to play) an important role in the development of a country's culture. "Cuisine and Culture: A History of Food and People, Second Edition" examines the relationship between food and history from prehistoric times to the 21st century.
| Erscheint lt. Verlag | 21.3.2007 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 0-470-14636-2 / 0470146362 |
| ISBN-13 | 978-0-470-14636-1 / 9780470146361 |
| Zustand | Neuware |
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