Covering prehistory and the earliest societies around the Tigris and Euphrates Rivers to today’s celebrity chefs, ''Cuisine and Culture'' is a multicultural and multiethnic approach to food and history, providing enlightening answers to many such questions as - How did the French establish a notable reputation in world cuisine?; Where does American cuisine have its roots?; How has food been used to control populations and as a weapon during war?; How did the Romans come to believe cinnamon grew in swamps guarded by giant killer bats?; Why did some restaurants print their own money?