Cuisine and Culture : A History of Food & People

Rating:
Summary: The best food history book out today!!!!!
Review: 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.

Rating:
Summary: The best food history book out today!!!!!
Review: 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.

Rating:
Summary: Great
Review: 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.

Rating:
Summary: Vice President - Pro*Act Specialties
Review: 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!

Rating:
Summary: Vice President - Pro*Act Specialties
Review: 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!

Rating:
Summary: Food is not the stuff of which history is made
Review: What the other reviewers say is truth. However, the author barely explains how food has influenced on human history. Then, we become essential for food, which needs us to achieve its function, i.e., to be eaten, not the other way round.