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

Format:

Book

Author/Creator:

Rebora, Giovanni.

Series:

Arts and traditions of the table

Standardized Title:

Civiltà della forchetta. English

Language:

English

Italian

Subjects (All):

Gastronomy.

Food habits--Europe.

Food habits.

Cooking, European.

Food--History.

Food.

gastronomy.

Europe.

Genre:

History.

Cookbooks.

Physical Description:

xvii, 196 pages : illustrations ; 24 cm.

Place of Publication:

New York : Columbia University Press, ©2001.

Language Note:

Translated from the Italian.

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.

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.

Notes:

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

Local Notes:

HSP Historic Culinary Arts Collection.

ISBN:

0231121504

9780231121507

OCLC:

47013176