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"An illuminating account of how history shapes our diets-now in a new revised and updated Third EditionWhy did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? W…
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 …
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accoun…
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accoun…
"Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accou…
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and womens history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, …