內容簡介top Cuisine and Culture 簡介 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 Third Edition is more comprehensive and insightful than ever, featuring:New cuisines and culturesncluding Norwegian, Ethiopian, Canadian, and MayanMore detailed coverage of Japanese, ancient Greek and Roman, and regional Indian and African cuisinesNew content on modern food technology and food marketingFrench and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliographyEnlightening. Holiday Histories, Food Fables, Food Chronologies, and historical recipes and menus.