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Culture of the fork : a brief history of food in Europe / Giovanni Rebora ; translated by Albert Sonnenfeld.
LIBRA TX641 .R436 2001
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LIBRA - Blank Collection TX641 .R436 2001
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- Format:
- Book
- Author/Creator:
- Rebora, Giovanni.
- Series:
- Arts and traditions of the table
- Language:
- English
- Italian
- Subjects (All):
- Gastronomy.
- Food habits--Europe.
- Food habits.
- Cooking, European.
- Europe.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor) (Blank Collection copy)
- Physical Description:
- xvii, 196 pages : illustrations ; 24 cm.
- Place of Publication:
- New York : Columbia University Press, [2001]
- Language Note:
- Translated from the Italian.
- Summary:
- Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, flavors, utensils and table manners. Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. The book is divided into brief chapters covering the history of various foods and gastronomy. 52 illustrations.
- Contents:
- Chapter 1 Grain and Bread 1
- Chapter 2 Soup with Bread, Polenta, Vegetable Stew, and Pasta 11
- Chapter 3 Stuffed Pasta 27
- Chapter 4 Water and Salt 31
- Chapter 5 Cheese 35
- Chapter 6 Meat 43
- Chapter 7 The Farmyard 53
- Chapter 8 Fish 59
- Chapter 9 Salt-cured Products and Sausages 71
- Chapter 10 Vegetables and Fruits 87
- Chapter 11 Fat Was Good 97
- Chapter 12 Spices 103
- Chapter 13 The Atlantic, the East Indies, and a Few West Indies 111
- Chapter 14 From the Iberian Peninsula to the Distant Americas: The Sugar Route 115
- Chapter 15 From Europe to America 129
- Chapter 16 To Eat at the Same Mensa 141
- Chapter 17 Eating and Drinking 153
- Chapter 18 Dining with Discernment 163
- Appendix Dining with Christopher Columbus 169.
- Notes:
- Includes bibliographical references (pages 179-184) and index.
- Local Notes:
- Blank Collection copy has dust-jacket retained.
- Blank Collection copy has bookplate of Chef Fritz Blank.
- ISBN:
- 0231121504
- OCLC:
- 47013176
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