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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
Published: New York : Columbia University Press, ©2001.
Series:Arts and traditions of the table.
Online Access:Online version
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Table of 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.