Culture of the fork [[electronic resource] ] : a brief history of food in Europe / / Giovanni Rebora ; translated by Albert Sonnenfeld |
Autore | Rebora Giovanni |
Pubbl/distr/stampa | New York, : Columbia University Press, c2001 |
Descrizione fisica | 1 online resource (217 p.) |
Disciplina | 394.1/094 |
Altri autori (Persone) | SonnenfeldAlbert |
Collana | Arts and traditions of the table |
Soggetto topico |
Gastronomy
Food habits - Europe Cooking, European Food - History |
Soggetto genere / forma | Electronic books. |
ISBN |
1-280-59956-1
9786613629401 0-231-51845-5 0-231-50793-3 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
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. |
Record Nr. | UNINA-9910454511103321 |
Rebora Giovanni | ||
New York, : Columbia University Press, c2001 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Culture of the fork [[electronic resource] ] : a brief history of food in Europe / / Giovanni Rebora ; translated by Albert Sonnenfeld |
Autore | Rebora Giovanni |
Pubbl/distr/stampa | New York, : Columbia University Press, c2001 |
Descrizione fisica | 1 online resource (217 p.) |
Disciplina | 394.1/094 |
Altri autori (Persone) | SonnenfeldAlbert |
Collana | Arts and traditions of the table |
Soggetto topico |
Gastronomy
Food habits - Europe Cooking, European Food - History |
ISBN |
1-280-59956-1
9786613629401 0-231-51845-5 0-231-50793-3 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
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. |
Record Nr. | UNINA-9910782048503321 |
Rebora Giovanni | ||
New York, : Columbia University Press, c2001 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Culture of the fork : a brief history of food in Europe / / Giovanni Rebora ; translated by Albert Sonnenfeld |
Autore | Rebora Giovanni |
Pubbl/distr/stampa | New York, : Columbia University Press, c2001 |
Descrizione fisica | 1 online resource (217 p.) |
Disciplina | 394.1/094 |
Altri autori (Persone) | SonnenfeldAlbert |
Collana | Arts and traditions of the table |
Soggetto topico |
Gastronomy
Food habits - Europe Cooking, European Food - History |
ISBN |
1-280-59956-1
9786613629401 0-231-51845-5 0-231-50793-3 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
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. |
Record Nr. | UNINA-9910824483403321 |
Rebora Giovanni | ||
New York, : Columbia University Press, c2001 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|