Content Summary: “Cuisine and Culture: A History of Food and People” offers a comprehensive exploration of the intricate relationship between food and human civilization throughout history. The book examines how cultural, social, economic, and environmental factors have influenced culinary practices and food traditions around the world. From ancient foodways to contemporary gastronomy, the text covers a wide range of topics including agriculture, trade, migration, religious beliefs, social customs, and culinary innovations. Richly illustrated and meticulously researched, this edition provides readers with a deeper understanding of the role of food in shaping societies and cultures across time and geography.
Author Information:
Linda Civitello: Linda Civitello is a culinary historian and author with a passion for exploring the cultural significance of food. She holds a Master’s degree in History from UCLA and has taught courses on food history and culture at various institutions. Civitello’s work delves into the complex intersections of food, identity, and society, shedding light on the diverse culinary landscapes of different cultures.
Publisher Information:
The publisher of “Cuisine and Culture: A History of Food and People” is Wiley.