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· 분류 : 외국도서 > 요리 > 역사
· ISBN : 9780470403716
· 쪽수 : 448쪽
· 출판일 : 2011-03-29
목차
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 Pâté 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
