Title: Cuisine and Culture: A History of Food and People Author: Linda Civitello Location: College of Education Library - Reserve Section Call Number: 641.3 C499 2008 Published by John Wiley and Son, Inc., Hoboken, N.J. Subject: Food - History ; Food - Social aspects The first chapter talks about the early human’s way of survival specifically searching for food even before the discovery of fire. It summarizes the prehistoric human achievements as to when, where and what those are. It also presented evidences to prove the validity of these facts, Chapter one then discusses the ancient agricultural revolution wherein humans learn to domesticate foods (both animal and plants) which led to the development of “cooking” to “cuisine”. This chapter includes food history of Mesopotamia, Egypt, China and India. The second chapter introduces the importance of the Mediterranean Sea in the history of food as to why it was the center of cuisine and culture for the Greek and Romans. It
Comments
Post a Comment