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Arts and Traditions of the Table: Perspectives on Culinary History Ser.: Culture of the Fork : A Brief History of Everyday Food and Haute Cuisine in Europe by Giovanni Rebora (2001, Hardcover)

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CULTURE OF THE FORK By Giovanni Rebora - Hardcover **BRAND NEW**.

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Product Information

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.

Product Identifiers

Publisher
Columbia University Press
ISBN-10
0231121504
ISBN-13
9780231121507
eBay Product ID (ePID)
1948653

Product Key Features

Author
Giovanni Rebora
Publication Name
Culture of the Fork : a Brief History of Everyday Food and Haute Cuisine in Europe
Format
Hardcover
Language
English
Publication Year
2001
Series
Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Type
Textbook
Number of Pages
224 Pages

Dimensions

Item Length
0.9in
Item Height
0.1in
Item Width
0.5in
Item Weight
13.1 Oz

Additional Product Features

Lc Classification Number
Tx641.C535 2001
Grade from
College Graduate Student
Reviews
Thought-Provoking Theories Make This... more than Just Another Collection of Past Culinary Oddities., [An] intriguing new culinary history of early modern Europe...challenges a lot of previously accepted wisdom....Rebora's highly readable, lively book is bursting with provocative arguments and fascinating new information., "This highly personalized history of European food and cooking makes delightful reading." -- Booklist, "[Rebora's] short history of European food... is filled with plenty of oddities to chew on." -- Playboy, "[An] intriguing new culinary history of early modern Europe...challenges a lot of previously accepted wisdom....Rebora's highly readable, lively book is bursting with provocative arguments and fascinating new information." -- Gastronomica, "Thought-provoking theories make this... more than just another collection of past culinary oddities." -- The Economist
Table of Content
1. Grain and Bread 2. Soup with Bread, Polenta, Vegetable Stew, and Pasta 3. Stuffed Pasta 4. Water and Salt 5. Cheese 6. Meat 7. The Farmyard 8. Fish 9. Salt-cured Products and Sausages 10. Vegetables and Fruits 11. Fat was Good 12. Spices 13. The Atlantic, the East, and a Few West Indies 14. From the Iberian Peninsula to the Distant Americas: The Sugar Route 15. From Europe to America 16. To Eat at the Same ÆMDRVØMensaÆMDNMØ 17. Eating and Drinking 18. Dining with Discernment Appendix: Dining with Christopher Columbus
Copyright Date
2001
Topic
Regional & Ethnic / European, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, Europe / General, Essays & Narratives
Lccn
2001-032450
Dewey Decimal
394.1/094
Intended Audience
Scholarly & Professional
Dewey Edition
21
Illustrated
Yes
Genre
Cooking, History, Social Science

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Arts and Traditions of the Table: Perspectives on Culinary History Ser.: Culture of the Fork : A Brief History of Everyday Food and Haute Cuisine in Europe by Giovanni Rebora (2001, Hardcover)

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

All listings for this product

item 1 Culture of the Fork by

item 2 Culture of the Fork by Rebora, Giovanni

item 3 Culture of the Fork : A Brief History of Everyday Food and Haute

item 4 Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in: Used

item 5 Culture of the Fork: Giovanni Rebora (2001 1st US Ed European Food/History HCDJ)

item 6 European Food History CULTURE OF THE FORK Everyday Food Haute Cuisine

item 7 Culture of the Fork : A Brief History of Food in Europe, Hardcover by Rebora,...

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