Cuisine and culture : a history of food and people
(Book)

From raw to cooked: prehistory, Mesopotamia, Egypt, China, India

Grain, grape, olive: ancient Greece and imperial Rome

Crazy bread, coffee, and courtly manners: Christendom, Islam and Byzantium in the Middle Ages, 500-1300

Tea, chocolate, and the first cookbook: medieval Asia, the Americas, and Renaissance Europe to 1500

The Columbian exchange and the Protestant reformation: sugar and vice in the sixteenth century

Thanksgiving, Hutspot, and Haute cuisine: seventeenth-century America, the Netherlands, Russia, France

Election cake and "let them eat cake": the American and French revolutions

the eighteenth century and the enlightenment

From coyotes to Coca-Cola: the nineteenth century in America

Sanitation, nutrition, colonization: the nineteenth century in Europe, Asia, and Africa

The purity crusade, cuisine classique, and communal food: the early twentieth century in Europe and the United States

Prohibition, soup kitchens, spam, and TV dinners: the roaring twenties, the Depression, World War II, and the Cold War

Revolutions in cuisines and cultures: from "bon appétit" to "bam!" the 1960s into the New Millennium

Recipes, menus, and ingredients

Food fables/culinary confusions/crossing cultures

Holiday history

Charts/boxes

Chronologies

Illustrations and maps.