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1 Burnside Cooking and Food- Historical Food and Cooking
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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)

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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) Cover

 

Synopses & Reviews

Publisher 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.

Product Details

ISBN:
9780231121507
Translator:
Sonnenfeld, Albert
Author:
Sonnenfeld, Albert
Author:
Rebora, Giovanni
Publisher:
Columbia University Press
Location:
New York
Subject:
History
Subject:
Gastronomy
Subject:
Popular Culture
Subject:
Food habits
Subject:
Customs & Traditions
Subject:
Cookery, european
Subject:
Popular Culture - General
Subject:
Food
Subject:
Food -- History.
Subject:
Sociology - General
Copyright:
Edition Description:
Hardcover
Series:
Arts and Traditions of the Table: Perspectives on Culinary History
Series Volume:
no. 47
Publication Date:
20011031
Binding:
Hardcover
Language:
English
Illustrations:
Yes
Pages:
224
Dimensions:
9.32x5.27x.82 in. .78 lbs.

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
History and Social Science » Economics » General
History and Social Science » Sociology » General

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) Used Hardcover
0 stars - 0 reviews
$12.50 In Stock
Product details 224 pages Columbia University Press - English 9780231121507 Reviews:
"Synopsis" by , 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" by , 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.
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