LEADER 01043nam0-2200337---450- 001 990009140830403321 005 20100215114437.0 010 $a88-386-2630-8 035 $a000914083 035 $aFED01000914083 035 $a(Aleph)000914083FED01 035 $a000914083 100 $a20100203d1997----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $aa-------001yy 200 1 $aInfermieristica clinica in ostetricia e ginecologia$fGennaro Rocco, Loredana Fabriani, Maria Grazia Proietti 210 $aMilano$cMcGraw-Hill$d1997 215 $aXIV, 311 p.$cill.$d26 cm 610 0 $aInfermieristica 676 $a618.20024613$v20 700 1$aRocco,$bGennaro$f<1956- >$0433615 701 1$aFabriani,$bLoredana$f<1954- >$0433616 701 1$aProietti,$bMaria Grazia$f<1958- >$0433617 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990009140830403321 952 $a90 T 2a 18$fFMEBC 959 $aFMEBC 996 $aInfermieristica clinica in ostetricia e ginecologia$9783009 997 $aUNINA LEADER 03691nam 2200721 a 450 001 9910454511103321 005 20200520144314.0 010 $a1-280-59956-1 010 $a9786613629401 010 $a0-231-51845-5 010 $a0-231-50793-3 024 7 $a10.7312/rebo12150 035 $a(CKB)1000000000523145 035 $a(EBL)908668 035 $a(OCoLC)826476341 035 $a(SSID)ssj0000278419 035 $a(PQKBManifestationID)11222985 035 $a(PQKBTitleCode)TC0000278419 035 $a(PQKBWorkID)10246456 035 $a(PQKB)11325858 035 $a(MiAaPQ)EBC908668 035 $a(DE-B1597)459254 035 $a(OCoLC)979626408 035 $a(DE-B1597)9780231518451 035 $a(Au-PeEL)EBL908668 035 $a(CaPaEBR)ebr10183396 035 $a(CaONFJC)MIL362940 035 $a(EXLCZ)991000000000523145 100 $a20010518d2001 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aCulture of the fork$b[electronic resource] $ea brief history of food in Europe /$fGiovanni Rebora ; translated by Albert Sonnenfeld 210 $aNew York $cColumbia University Press$dc2001 215 $a1 online resource (217 p.) 225 1 $aArts and traditions of the table 300 $aDescription based upon print version of record. 311 $a0-231-12150-4 320 $aIncludes bibliographical references (p. 179-184) and index. 327 $aMachine 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. 330 $aWe know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt-and tasted-today.Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed. The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea. A special appendix, "A Meal with Columbus," includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England.Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomy-and everyone who eats. 410 0$aArts and traditions of the table. 606 $aGastronomy 606 $aFood habits$zEurope 606 $aCooking, European 606 $aFood$xHistory 608 $aElectronic books. 615 0$aGastronomy. 615 0$aFood habits 615 0$aCooking, European. 615 0$aFood$xHistory. 676 $a394.1/094 700 $aRebora$b Giovanni$0140230 701 $aSonnenfeld$b Albert$0458743 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910454511103321 996 $aCulture of the fork$92482806 997 $aUNINA