INDICE: Antipasto/Antojitos/Amuse-Bouches: Food for Thought. Acknowledgments. First Course: From Raw To Cooked: Prehistory, Mesopotamia, Egypt, China, India. Second Course: Grain, Grape, Olive: The Ancient Mediterranean. Third Course: Crazy Bread, Coffee, and Courtly Manners: Christendom and Islam in the Middle Ages, 500-1453. Fourth Course: New World Food: Potato, Corn, Chile, Chocolate. Fifth Course: Food Goes Global: The Columbian Exchange. Sixth Course: America from Colony to Country: Sacred Cod, Black Rice, Maple Moon, 1588 to 1850.Seventh Course: Hutespot, Stove Potatoes, and Haute Cuisine: 17th - 18th Century Dutch, Russian, and French Cuisine. Eighth Course: Cattle, Coca-Cola, Cholera: The U.S. and Europe, 1850-1900. Ninth Course: Africa and Asia: Native vs.Colonial Cuisine. Tenth Course: The Purity Crusade, Cuisine Classique, and Prohibition: 1900 to 1929 in Europe and the U.S. Eleventh Course: Soup Kitchens,Spam, and TV Dinners: The Depression, World War II, and the Cold War. TwelfthCourse: Agribusiness vs. Organic: The 1970s into the Third Millennium. Appendix A: French Pronunciation. Appendix B: Italian Pronunciation. Appendix C: Major Wars and Battles. Appendix D: Selected Cookbook and Food Books Chronology. Index.
- ISBN: 978-0-470-40371-6
- Editorial: John Wiley & Sons
- Encuadernacion: Rústica
- Páginas: 448
- Fecha Publicación: 11/03/2011
- Nº Volúmenes: 1
- Idioma: Inglés