LEADER 00838nam a2200241 i 4500 001 991002013019707536 005 20020508185020.0 008 000228s1968 it ||| | ita 035 $ab10946275-39ule_inst 035 $aPARLA152886$9ExL 040 $aDip.to Scienze Storiche Fil. e Geogr.$bita 082 0 $a471.7 100 1 $aStenti, Sergio$0538092 245 10$aAppunti di epigrafia latina /$cSergio Stenti 260 $aBologna :$bPatron,$c1968 300 $aIV, 108 p. ;$c22 cm. 650 4$aEpigrafia latina 907 $a.b10946275$b21-09-06$c28-06-02 912 $a991002013019707536 945 $aLE009 STOR.10.4-1$g1$i2009000107397$lle009$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i11053562$z28-06-02 996 $aAppunti di epigrafia latina$9919298 997 $aUNISALENTO 998 $ale009$b01-01-00$cm$da $e-$fita$git $h0$i1 LEADER 03906nam 2200817 a 450 001 9910967798803321 005 20251130110100.0 010 $a9786613629401 010 $a9781280599569 010 $a1280599561 010 $a9780231518451 010 $a0231518455 010 $a9780231507936 010 $a0231507933 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(MiAaPQ)EBC31756299 035 $a(Au-PeEL)EBL31756299 035 $a(Perlego)831692 035 $a(NyNyDIG)DIGCOLUP2594 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 $ea brief history of food in Europe /$fGiovanni Rebora ; translated by Albert Sonnenfeld 205 $a1st ed. 210 $aNew York $cColumbia University Press$dc2001 215 $a1 online resource (217 p.) 225 1 $aArts and traditions of the table 300 $aDescription based upon print version of record. 311 08$a9780231121507 311 08$a0231121504 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 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 $a9910967798803321 996 $aCulture of the fork$94460852 997 $aUNINA