Textbook

Cuisine and Culture: A History of Food and People, 3rd Edition

ISBN: 978-0-470-40371-6

Paperback

448 pages

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A wonderful introduction to world history for non-majors, Cuisine and Culture specifically targets undergraduate culinary and hospitality programs.
Covers prehistory through the present day--from the discovery of fire through the launch of the Food Network and beyond.
Written from an international, not Eurocentric, perspective, the book ties history, culture, politics, sociology, religion, and food together, exploring how all these forces have influenced and been influenced by global eating habits.
Full of fascinating facts and anecdotes including sidebars on "Holiday History," "Food Fables," "Crossing Cultures," and more.
Contains a sampling of recipes and menus from different historical periods and cultures.
Written by an expert food historian with years of experience teaching food history and culture courses.
Extensive appendices include French and Italian pronunciation guides, a chronology of food books and cookbooks of historical import, and an extensive bibliography.