We have been using Tannahill's text
for our Food History course that is until Cuisine and Culture a History of Food and People 3rd
Edition by Linda Civitello was published. While Tannahill provides a deeply
detailed timeline, with links to historical events, and is quite a scholarly
tome, convincing our students to actually read the book has been an uphill
battle. Cuisine and Culture changed all that.
Cuisine and Culture a History of Food and People 3rd Edition book belies Civitello's true passion for food,
delights our students, and serves as the perfect complement to our World
Civilization course. It is full of fascinating side-notes, dispels many urban
legends (the recipe for Coca Cola is not a secret; it can be found on page
209), and provides historically accurate recipes that our students then make
and bring into class. I especially like the time she spends on the 20th
century, and her conjectures on the future of food. Probably not the right book
for one pursuing a PhD in food history, but definitely for anyone who loves
food!
What I most love
about this Cuisine and Culture a History of Food and People
3rd Edition book is
the wonderfully witty tone in which it is written. I found myself chuckling
throughout. It encapusulates history very well making me excited to read more.
Civetello has a fresh style and brings exciting new research to the table so
that even well schooled chefs will be surprised. Linda's book is proof that the
beauty of the food profession is that there is alwyas something new to learn!
Great reference list!
Or
Download
pdf ebook
http://amzn.to/SLEhGj
Cuisine
and Culture a History of Food and People 3rd Edition PDF Download ebook
Linda
Civitello
(Author) | Paperback: 448 pages |
Publisher: Wiley
