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Food: A Cultural Culinary History

Hunting, Gathering, and Stone Age Cooking
What Early Agriculturalists Ate
Egypt and the Gift of the Nile
Ancient Judea—From Eden to Kosher Laws
Classical Greece—Wine, Olive Oil, and Trade
The Alexandrian Exchange and the Four Humors
Ancient India—Sacred Cows and Ayurveda
Yin and Yang of Classical Chinese Cuisine
Dining in Republican and Imperial Rome
Early Christianity—Food Rituals and Asceticism
Europe's Dark Ages and Charlemagne
Islam—A Thousand and One Nights of Cooking
Carnival in the High Middle Ages
International Gothic Cuisine
A Renaissance in the Kitchen
Aztecs and the Roots of Mexican Cooking
1492—Globalization and Fusion Cuisines
16th-Century Manners and Reformation Diets
Papal Rome and the Spanish Golden Age
The Birth of French Haute Cuisine
Elizabethan England, Puritans, Country Food
Dutch Treat—Coffee, Tea, Sugar, Tobacco
African and Aboriginal Cuisines
Edo, Japan—Samurai Dining and Zen Aesthetics
Colonial Cookery in North America
Eating in the Early Industrial Revolution
Romantics, Vegetarians, Utopians
First Restaurants, Chefs, and Gastronomy
Big Business and the Homogenization of Food
Food Imperialism around the World
Immigrant Cuisines and Ethnic Restaurants
War, Nutritionism, and the Great Depression
World War II and the Advent of Fast Food
Counterculture—From Hippies to Foodies
Science of New Dishes and New Organisms
The Past as Prologue?