Antipasto/Antojitos/Amuse-Bouches: Food for Thought viii Acknowledgments xii FIRST COURSE: From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India 1 Prehistory 1 The Ancient Agricultural Revolution 5 The Fertile Crescent 9 Egypt: The Nile River 13 China: The Yellow (Huang He) River 18 India: The Indus River 21 SECOND COURSE: Grain, Grape, Olive: The Ancient Mediterranean 25 The Mediterranean Sea 25 Greece 26 Rome 38 THIRD COURSE: Crazy Bread, Coff ee, and Courtly Manners: Christendom and Islam in the Middle Ages, 500?1453 58 Christendom: Western Europe, 500?1000 59 Byzantium: The Eastern Roman Empire 65 The Muslim Empire 67 Christendom: The Late Middle Ages in Europe 74 FOURTH COURSE: New World Food: Potato, Corn, Chile, Chocolate 89 The Search for Spices 89 The American Empires 92 South America: The Inca Empire 93 Central America: Vanilla 101 Central America: Maya Mystery 103 Central America: The Aztec Empire 107 North America: Cahokia 116 Columbus Sets Sail for the Americas: 1492 116 FIFTH COURSE: Food Goes Global: The Columbian Exchange 119 The Age of Exploration 119 The Columbian Exchange 120 Old World to New 121 New World to Old 136 SIXTH COURSE: America from Colony to Country: Sacred Cod, Black Rice, Maple Moon, 1588?1850 151 The Mercantile System 151 Colonial America 152 A New People and a New Cuisine 167 SEVENTH COURSE: Hutsepot, Stove Potatoes, and Haute Cuisine: Seventeenthto Eighteenth-Century Dutch, Russian, and French Cuisine 182 The Scientific Revolution 182 The Golden Age of the Netherlands 183 The Russian Bear 189 France: Haute and Nouvelle Cuisine 195 The French Revolution: "Let Them Eat Cake" 203 The Napoleonic Era: 1799?1815 207 Napoleon's Aftermath 215 EIGHTH COURSE: Cattle, Coca-Cola, Cholera: The United States and Europe, 1850?1900 217 The American South 217 The American Civil War: 1850?1865 220 Reconstruction: 1865?1877 223 The West: Railroad and Indian Wars, 1860s?1886 225 The Gilded Age 231 Nineteenth-Century Health Food Movements 240 Europe: Nutrition, Sanitation, Evolution 244 NINTH COURSE: Africa and Asia: Native vs. Colonial Cuisine 258 Food Patterns 258 Africa: Shea Butter, Kola Nuts, Monkey Bread 258 India: Not Just Curry and Chutney 266 China: Tea and Opium 274 Korea: Kimchee and Pulgogi 282 Vietnam: Spring Rolls and Pate 283 Indonesia: The Spice Islands 283 The Philippines: Chinese-Spanish Fusion 285 Thailand (Siam): Lemongrass and Jasmine Rice 285 Japan: Tempura and Umami 287 TENTH COURSE: The Purity Crusade, Cuisine Classique, and Prohibition: 1900?1929 in Europe and the United States 295 The New Immigrants and the Melting Pot 295 Progressives and the Purity Crusade 300 Escoffi er and Ritz: Cuisine Classique and the Grand Hotels 309 World War I and the Russian Revolution 316 The Roaring Twenties in the United States 323 ELEVENTH COURSE: Soup Kitchens, Spam, and TV Dinners: The Depression, World War II, and the Cold War 334 The Depression and the New Deal 334 World War II 343 The Cold War 352 The Fast-Food Fifties 354 The Sixties: Revolutions in Color 359 TWELFTH COURSE: Agribusiness vs. Organic: The 1970s into the Third Millennium 364 The Seventies: Food Revolutions 364 The Eighties: Political and Restaurant Revolutions 367 The Nineties: The Celebrity Chef 373 The New Millennium and the Future of Food 381 Appendix A: French Pronunciation 404 Appendix B: Italian Pronunciation 405 Appendix C: Major Wars and Battles 406 Appendix D: Selected Cookbook and Food Books Chronology 408 Notes 411 Selected Bibliography 424 Index 431
LINDA CIVITELLO holds an MA in History from UCLA and a BA in English from Vassar. She has taught food history at Le Cordon Bleu and Art Institutes culinary schools, and has recorded an audio tour on food and art for the Getty Museum in Los Angeles. The first edition of Cuisine and Culture won the 2003 Gourmand World Cookbook Award for Best Culinary History Book in English, United States.
This revised and expanded edition ofCivitello s book is a splendid cornucopia of foodyfacts. (Guardian, April 2011).