| Description |
1 online resource (xvii, 196 pages) : illustrations. |
|
data file |
|
Bibliography |
| Physical Medium |
polychrome |
| Series |
Arts and traditions of the table
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Arts and traditions of the table.
|
| Bibliography |
Includes bibliographical references (pages 179-184) and index. |
| 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. |
| 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 traditions. Some of the impact is still felt - and tasted - today"--Jacket. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Gastronomy.
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Gastronomy. |
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Food habits -- Europe.
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Food habits. |
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Europe. |
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Cooking, European.
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Cooking, European. |
| Genre/Form |
Electronic books.
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| Other Form: |
Print version: Rebora, Giovanni. Culture of the fork. New York : Columbia University Press, ©2001 (DLC) 2001032450 |
| ISBN |
9780231518451 (electronic book) |
|
0231518455 (electronic book) |
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0231507933 |
|
9780231507936 |
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9780231121507 |
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0231121504 (cloth ; alkaline paper) |
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