Cuisine and Culture

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 of Civitello's book is a splendid cornucopia of foody facts." (Guardian, April 2011)

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