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Arizona State University - Summer 2012 | ||
Section 45736 | ||
 | Cuisine and Culture: A History of Food and People (3rd Edition) by Linda Civitello Paperback, 448 Pages, Published 2011 ISBN-10: 0-470-40371-3 / 0470403713 ISBN-13: 978-0-470-40371-6 / 9780470403716 An illuminating account of how history shapes our diets—now in a new revised and updated Third EditionWhy did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat | |