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

"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 le...

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Bibliographic Details
Main Author: Rebora, Giovanni.
Format: Book
Language:English
Italian
Published: New York : Columbia University Press, ©2001.
Series:Arts and traditions of the table
Subjects and Genres:
Gastronomy.
Food habits > Europe.
Cooking, European.
Food > History.
Gastronomie.
Habitudes alimentaires > Europe.
Cuisine européenne.
Aliments > Histoire.
gastronomy.
Food.
Food habits.
Ernährungsgewohnheit.
Ess- und Trinksitte
Geschichte
Eetgewoonten.
Voeding.
Europe.
History.
Cookbooks.
Online Access:ebrary
Table of contents
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240 1 0 |a Civiltà della forchetta.  |l English 
245 1 0 |a Culture of the fork :  |b a brief history of food in Europe /  |c Giovanni Rebora ; translated by Albert Sonnenfeld. 
260 |a New York :  |b Columbia University Press,  |c ©2001. 
300 |a xvii, 196 pages :  |b illustrations ;  |c 24 cm. 
336 |a text  |b txt  |2 rdacontent 
337 |a unmediated  |b n  |2 rdamedia 
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490 1 |a Arts and traditions of the table 
504 |a Includes bibliographical references (pages 179-184) and index. 
505 0 |a 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. 
520 1 |a "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. 
541 0 |c Gift;  |a Joseph M. Carlin;  |d 1-9-2021 
546 |a Translated from the Italian. 
590 |a HSP Historic Culinary Arts Collection. 
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852 0 0 |a Historical Society of Pennsylvania  |b Closed Stacks  |h TX 652 .C37 n.601  |t 1 
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