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

Format:

Book

Author/Creator:

Rebora, Giovanni.

Contributor:

Sonnenfeld, Albert.

Series:

Arts and traditions of the table.

Arts and traditions of the table

Standardized Title:

Civiltà della forchetta. English

Language:

English

Subjects (All):

Gastronomy.

Food habits--Europe.

Food habits.

Cooking, European.

Food--History.

Food.

Physical Description:

1 online resource (217 p.)

Edition:

1st ed.

Place of Publication:

New York : Columbia University Press, c2001.

Language Note:

English

System Details:

Mode of access: World Wide Web.

Summary:

We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt-and tasted-today.Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed. The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea. A special appendix, "A Meal with Columbus," includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England.Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomy-and everyone who eats.

Contents:

Machine generated contents note: CHAPTER ONE

Grain and Bread

I

CHAPTER TWO

Soup with Bread, Polenta,

Vegetable Stew, and Pasta

II

CHAPTER THREE

Stuffed Pasta

27

CHAPTER FOUR

Water and Salt

31.

Notes:

Description based upon print version of record.

Includes bibliographical references (p. 179-184) and index.

ISBN:

9786613629401

9781280599569

1280599561

9780231518451

0231518455

9780231507936

0231507933

OCLC:

826476341