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Culture of the fork a brief history of food in Europe /

"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 le...

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Bibliographic Details
Main Author: Rebora, Giovanni.
Format: Online Book
Language:English
Italian
Published: New York : Columbia University Press, ©2001.
Series:Arts and traditions of the table.
Subjects:
Online Access:Online version
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100 1 |a Rebora, Giovanni. 
245 1 0 |a Culture of the fork  |h [electronic resource] :  |b a brief history of food in Europe /  |c Giovanni Rebora ; translated by Albert Sonnenfeld. 
260 |a New York :  |b Columbia University Press,  |c ©2001. 
300 |a 1 online resource (xvii, 196 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
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380 |a Bibliography 
490 1 |a Arts and traditions of the table 
504 |a Includes bibliographical references (pages 179-184) and index. 
506 |a JSTOR Electronic access restricted to Villanova University patrons.  |b Books at JSTOR Demand Driven Acquisitions 
588 0 |a Print version record. 
505 0 |a 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. 
520 1 |a "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"--Jacket. 
650 0 |a Gastronomy. 
650 0 |a Food habits  |z Europe. 
650 0 |a Cooking, European. 
650 4 |a Cookery, European. 
650 7 |a HISTORY  |z Europe  |x General.  |2 bisacsh 
650 7 |a Cooking, European.  |2 fast  |0 (OCoLC)fst01753310 
650 7 |a Food habits.  |2 fast  |0 (OCoLC)fst00930807 
650 7 |a Gastronomy.  |2 fast  |0 (OCoLC)fst00938901 
651 7 |a Europe.  |2 fast  |0 (OCoLC)fst01245064 
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776 0 8 |i Print version:  |a Rebora, Giovanni.  |t Culture of the fork.  |d New York : Columbia University Press, ©2001  |w (DLC) 2001032450 
830 0 |a Arts and traditions of the table. 
856 4 0 |z Online version  |u http://ezproxy.villanova.edu/login?URL=http://www.jstor.org/stable/10.7312/rebo12150 
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