|
|
|
|
|
|
|
HELP | |
|
  $16.50 List price:
Used Hardcover
Ships in 1 to 3 days
More copies of this ISBN:Other titles in the Arts and Traditions of the Table: Perspectives on Culinary History series:
Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe (Arts and Traditions of the Table: Perspectives on Culinary History)by Giovanni Rebora
Synopses & ReviewsPublisher Comments: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. Book News Annotation:Consisting of small tidbits rather than a heavy repast, Rebora
(economic history, U. of Genoa, Italy) surveys the history of food in
Europe (with a strong focus on Italy) during the medieval and early
modern period. The short chapters give an accurate, albeit
abbreviated idea of the sources and preparation of numerous
ingredients on the European table, including wine, grain, fish,
stuffed pasta, water, salt, soup, polenta, fat, and spices. Chapters
are also included on the effects on the table of the exploitation of
the New World.
Annotation c. Book News, Inc., Portland, OR (booknews.com) Synopsis:An illustrated survey of the origins of European cuisine and "at table" behaviour. The book 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. Synopsis:Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, flavors, utensils and table manners. Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. The book is divided into brief chapters covering the history of various foods and gastronomy. 52 illustrations. What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
Other books you might like
Related Aisles
| |||||||||
|
| ||||||||||
|
||||||||||
Don't Miss
