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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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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English Italian |
| Published: |
New York :
Columbia University Press,
©2001.
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| Series: | Arts and traditions of the table
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| Subjects and Genres: | |
| Online Access: | ebrary Table of contents |
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Table of 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.