Cooking through History: A Worldwide Encyclopedia of Food with Menus and Recipes [2 volumes]

Melanie Byrd · John P. Dunn

dhj 2020 · Bloomsbury Publishing USA

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From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes.

Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era.

The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.

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Melanie Byrd is professor of history at Valdosta State University, where she teaches courses on world civilizations. She has published in such journals as Napoleonic Scholarship and Napoleon: His Life, His Wars, His World.

John P. Dunn is professor of history at Valdosta State University, where he teaches a wide range of history courses. His previous books include Khedive Ismail's Army.