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Author Rebora, Giovanni,
Title Civiltà della forchetta. English
Culture of the fork : a brief history of food in Europe / Giovanni Rebora ; translated by Albert Sonnenfeld.
Imprint New York : Columbia University Press, [2001]

Author Rebora, Giovanni,
Series Arts and traditions of the table
Arts and traditions of the table.
Subject Gastronomy.
Food habits -- Europe.
Cooking, European.
Food -- History.
Description 1 online resource (xvii, 196 pages) : illustrations.
Bibliography Note Includes bibliographical references (pages 179-184) and index.
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.
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."--Book jacket.
Note Print version record.
ISBN 9780231518451 (electronic book)
0231518455 (electronic book)
9780231507936 (electronic book)
0231507933 (electronic book)
0231121504 (cloth ; alkaline paper)
9780231121507 (cloth ; alkaline paper)
OCLC # 229431532
Additional Format Print version: Rebora, Giovanni. Civiltà della forchetta. English. Culture of the fork. New York : Columbia University Press, ©2001 0231121504 (DLC) 2001032450 (OCoLC)47013176

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