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

Author: Giovanni Rebora; Albert Sonnenfeld
Publisher: New York, NY : Columbia Univ. Press, 2001.
Series: Arts and traditions of the table.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

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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Document Type: Book
All Authors / Contributors: Giovanni Rebora; Albert Sonnenfeld
ISBN: 0231121504 9780231121507
OCLC Number: 248451605
Description: XVII, 196 Seiten : Illustrationen.
Contents: 1. Grain and Bread 2. Soup with Bread, Polenta, Vegetable Stew, and Pasta 3. Stuffed Pasta 4. Water and Salt 5. Cheese 6. Meat 7. The Farmyard 8. Fish 9. Salt-cured Products and Sausages 10. Vegetables and Fruits 11. Fat was Good 12. Spices 13. The Atlantic, the East, and a Few West Indies 14. From the Iberian Peninsula to the Distant Americas: The Sugar Route 15. From Europe to America 16. To Eat at the Same AeMDRVOMensaAeMDNMO 17. Eating and Drinking 18. Dining with Discernment Appendix: Dining with Christopher Columbus
Series Title: Arts and traditions of the table.
Other Titles: Civiltà della forchetta .
Responsibility: Giovanni Rebora. Transl. by Albert Sonnenfeld.

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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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