by Linda Civitello

From the publisher: Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet–and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello’s humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.

2003 Gourmand World Cookbook Award for Best Culinary History Book in English, United States

 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.

Wiley, 3rd edition, 2013