Cuisine and culture

the long version

From prehistory and the discovery of fire to modern cuisines and celebrity chefs, this book uses a global, multicultural approach to explain how major historical events have affected and defined culinary traditions in different societies around the world. This indispensable new Third Edition is more comprehensive and insightful than ever, featuring: a) New cuisines and cultures including Norwegian, Ethiopian, Canadian, and Mayan. b) More detailed coverage of Japanese, ancient Greek and Roman, and regional Indian and African cuisines. c) New content on modern food technology and food marketing. d) French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography. e) Enlightening holiday histories, food fables, food chronologies, and historical recipes and menus--Book Jacket.