Can anyone recommend a book that compares food from around the world and tracks how it developed in each culture? I’m thinking of something like Salt: A World History, but broader and possibly shallower. Maybe Guns, Germs, and Steel for food?
I’m looking for a book that answers questions like: what was Italian food like before the tomato was introduced to Europe? Why are noodles so popular in East Asia and how long have they been? How widespread is the use of chopsticks, and why don’t Thai people generally use them?
Kurlansky (author of Salt) edited a book called Choice Cuts which is a collection of foodie writing excerpts from pre-Christian times right through to the 20th century, on a wide variety of topics. Lots of stuff in there regarding the contexts of various foods and presentations in various ages.
Not a “read all at once” kind of a book…more of a “snack and sample” book.
This is the exact book as the more expensive hardbound “Oxford Companion to Food”.
Also, I think you should read the reviews submitted on the You Eat What You Are: People, Culture and Food Traditions as all but one review indicates that the author is discussing information that is either 40 years old (despite the book supposedly being updated) or that the author may not have done a very good job researching her subject.
It has some very interesting and credible theories about why cannibalism is taboo in most societies but not “savage” societies (has to do with the size and structure of the society), why many people don’t want to eat horsemeat and bugs, etc.
Wow, based on the description and the reviews, this sounds like it’s exactly what I was looking for. Thanks, I’ll check it out.
And thanks Waterman for the suggestions; I’ll check out those as well as the associated links from amazon. Sounds like a trip to the bookstore is in order…