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



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Autore: Rebora Giovanni Visualizza persona
Titolo: Culture of the fork : a brief history of food in Europe / / Giovanni Rebora ; translated by Albert Sonnenfeld Visualizza cluster
Pubblicazione: New York, : Columbia University Press, c2001
Descrizione fisica: 1 online resource (217 p.)
Disciplina: 394.1/094
Soggetto topico: Gastronomy
Food habits - Europe
Cooking, European
Food - History
Altri autori: SonnenfeldAlbert  
Note generali: Description based upon print version of record.
Nota di bibliografia: Includes bibliographical references (p. 179-184) and index.
Nota di contenuto: 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.
Sommario/riassunto: 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.
Titolo autorizzato: Culture of the fork  Visualizza cluster
ISBN: 1-280-59956-1
9786613629401
0-231-51845-5
0-231-50793-3
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910824483403321
Lo trovi qui: Univ. Federico II
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Serie: Arts and traditions of the table.