Cuisine and Culture: A History of Food & People

I am the Director of a culinary school in Southern California. We have been using Tannahill's text for our Food History course; that is until Cuisine and Culture was published. While Tannahill provides a deeply detailed timeline, with links to historical events, and is quite a scholarly tome, convincing our students to actually read the book has been an uphill battle. Cuisine and Culture changed all that. This book belies Civitello's true passion for food, delights our students, and serves as the perfect complement to our World Civilization course. It is full of fascinating side-notes, dispels many urban legends (the recipe for Coca Cola is not a secret; it can be found on page 209), and provides historically accurate recipes that our students then make and bring into class. I especially like the time she spends on the 20th century, and her conjectures on the future of food. Probably not the right book for one pursuing a PhD in food history, but definitely for anyone who loves food!

What I most love about this book is the wonderfully witty tone in which it is written. I found myself chuckling throughout. It encapusulates history very well making me excited to read more. Civetello has a fresh style and brings exciting new research to the table so that even well schooled chefs will be surprised. Linda's book is proof that the beauty of the food profession is that there is alwyas something new to learn! Great reference list!

I am a chef, nutrtionist and food media personality, and I found this book to be excellent! Ms. Civitello describes with great accuracy and wit, the history of food,and how it effects the way we eat today. I highly recommend this for food pros as well as those just interested in history.

I was very pleased by the amount of information on history and culture provided by this book. I thoroughly enjoyed reading it and had trouble putting it down. The book is interesting, easy to read and highly informative. I had certainly never realized how our past has been shaped by our cuisine. I strongly recommend this book to everyone - not just history or food buffs.