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...
New York :
Columbia University Press,
|Series:||Arts and traditions of the table.
|Online Access:||Online version|
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- Grain and Bread
- Soup with Bread, Polenta, Vegetable Stew, and Pasta
- Stuffed Pasta
- Water and Salt
- The Farmyard
- Salt-cured Products and Sausages
- Vegetables and Fruits
- Fat Was Good
- 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.