The newly updated edition of the essential guide to the rich history of food and its role in global cultures Cuisine and Culture: A History of Food and People offers a sweeping exploration of how food has shaped and been shaped by human history. Covering everything from ancient diets to the modern food industry, this easily accessible book reveals the profound connections among food, culture, politics, religion, and historical events. With a multicultural and multiethnic approach, Linda Civitello’s engaging narrative turns the study of food history into an enlightening journey that showcases how culinary traditions have evolved through exploration, wars, colonization, and technological advancements. This is not just a history book—it’s a fascinating look at how what we eat defines who we are, no matter where we are. The fourth edition delves into pressing contemporary issues such as sustainability, food justice, and the origins of our industrial diet. Expanded coverage of race, class, and gender in food history addresses cultural appropriation, while newly revised sections discuss African and Asian foodways, the evolution of agriculture, the rise of celebrity chefs, and the impact of modern staples such as chocolate, pizza, and processed foods on contemporary eating habits. Combining historical scholarship, compelling anecdotes, and a generous helping of humor, Cuisine and Culture: A History of Food and People: Examines the evolution of global food production and popular foods through the lens of history and technology Offers insights from an expert food historian with years of experience teaching food history and culture courses Integrates "Holiday History" and "Food Fables" sidebars along with a sampling of recipes and historical menus Includes appendices of French and Italian pronunciation guides and an extensive chronology of food books and cookbooks of historical significance A must-have resource for understanding the profound role of food in our world, Cuisine and Culture: A History of Food and People, Fourth Edition, is ideal for undergraduate courses in Food History, Food and Culture, and Culinary Studies. It is also a valuable reference for food historians, culinary professionals, and anyone intrigued by the connections among food, history, and culture.