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 explains how culture, religion and geography influenced the Ancient Greece and Imperial Roman’s cuisine and the importance of grain, grape and olive to these cultures.
The third chapter talks about how the beginning of Renaissance, the government and religion influenced food and cuisine during the Middle Ages. It tackled the development of Eastern Christianity, how it differed from that of the Romans views and clashed to each other. Meanwhile, a new religion from the farther east, Islam, started a great trading empire and introduced new cuisine. This chapter also discusses the popularity of bread, coffee and wine on those times.
The fourth chapter talked about the Middle Ages specifically on Asia and the Americas and the contend development of Europe during the Renaissance period. It also explained the importance of tea in the earlier dynasties of China to their customs, traditions and beliefs. Also, it included the influence of the Mongols, led by Genghis Khan, to both China and Japan. This chapter included the first cookbook that came into being when the first printing press arrived in Italy in 1465. It also discussed the age if exploration which made an impact to the cuisines around the world.
The fifth chapter defined the Columbian Exchange as the collision of the eastern and western hemisphere – Old and new world – and the foods, plants, animals and diseases that went back and forth. It discusses Columbus’s exploration to the Americas and how it positively affected Spain.
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 explains how culture, religion and geography influenced the Ancient Greece and Imperial Roman’s cuisine and the importance of grain, grape and olive to these cultures.
The third chapter talks about how the beginning of Renaissance, the government and religion influenced food and cuisine during the Middle Ages. It tackled the development of Eastern Christianity, how it differed from that of the Romans views and clashed to each other. Meanwhile, a new religion from the farther east, Islam, started a great trading empire and introduced new cuisine. This chapter also discusses the popularity of bread, coffee and wine on those times.
The fourth chapter talked about the Middle Ages specifically on Asia and the Americas and the contend development of Europe during the Renaissance period. It also explained the importance of tea in the earlier dynasties of China to their customs, traditions and beliefs. Also, it included the influence of the Mongols, led by Genghis Khan, to both China and Japan. This chapter included the first cookbook that came into being when the first printing press arrived in Italy in 1465. It also discussed the age if exploration which made an impact to the cuisines around the world.
The fifth chapter defined the Columbian Exchange as the collision of the eastern and western hemisphere – Old and new world – and the foods, plants, animals and diseases that went back and forth. It discusses Columbus’s exploration to the Americas and how it positively affected Spain.
to be continued...
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