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Culture of the fork : a brief history of food in Europe

Author: Giovanni Rebora
Publisher: New York : Columbia University Press, ©2001.
Series: Arts and traditions of the table.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Discoveries, travels, conquests, and expansions during the Renaissance introduced Europeans to exotic cultures, mores, manners, and ideas. The cross-fertilization between the Old and the New Worlds, the East and the West brought new foods, preparations, and flavors. That culinary revolution led to the development of new utensils and table manners, initiating a way of eating that differed radically from medieval  Read more...
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Genre/Form: History
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Giovanni Rebora
ISBN: 0231121504 9780231121507
OCLC Number: 47013176
Description: xvii, 196 pages : illustrations ; 24 cm.
Contents: Grain and bread --
Soup with bread, polenta, vegetable stew, and pasta --
Stuffed pasta --
Water and salt --
Cheese --
Meat --
The farmyard --
Fish --
Salt-cured products and sausages --
Vegetables and fruits --
Fat was good --
Spices --
The Atlantic, the East Indies, and a few West Indies --
From the Iberian Peninsula to the distant Americas : the sugar route --
From Europe to America --
To eat at the same mensa --
Eating and drinking --
Dining with discernment --
Appendix : Dining with Christopher Columbus.
Series Title: Arts and traditions of the table.
Other Titles: Civiltà della forchetta.
Responsibility: Giovanni Rebora ; translated by Albert Sonnenfeld.
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Abstract:

The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution led to the development of new utensils and table manners. Rebora  Read more...

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[Rebora's] short history of European food... is filled with plenty of oddities to chew on. Playboy Thought-provoking theories make this... more than just another collection of past culinary oddities. Read more...

 
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