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Author Rebora, Giovanni.

Title Culture of the fork [electronic resource] : a brief history of food in Europe / Giovanni Rebora ; translated by Albert Sonnenfeld.

Imprint New York : Columbia University Press, ©2001.

Item Status

Description 1 online resource (xvii, 196 pages) : illustrations.
data file
Series Arts and traditions of the table
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.
Food habits -- Europe.
Cooking, European.
Genre/Form Electronic books.
Other Form: Print version: Rebora, Giovanni. Culture of the fork. New York : Columbia University Press, ©2001 (DLC) 2001032450
ISBN 9780231518451 (electronic bk.)
0231518455 (electronic bk.)
0231121504 (cloth ; alk. paper)