Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe
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, ca...
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Columbia University Press
[2001]
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| Schriftenreihe: | Arts and Traditions of the Table: Perspectives on Culinary History
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| Schlagworte: | |
| Online-Zugang: | FKE01 FLA01 UBG01 FHA01 UPA01 FAW01 FAB01 FCO01 Volltext |
| Zusammenfassung: | 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 |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher’s Web site, viewed Jan. 06, 2016) |
| Beschreibung: | 1 online resource 52 illus |
| ISBN: | 9780231518451 |
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Datensatz im Suchindex
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| any_adam_object | |
| author | Rebora, Giovanni |
| author_facet | Rebora, Giovanni |
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| author_sort | Rebora, Giovanni |
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| dewey-ones | 394 - General customs |
| dewey-raw | 394.1/094 |
| dewey-search | 394.1/094 |
| dewey-sort | 3394.1 294 |
| dewey-tens | 390 - Customs, etiquette, folklore |
| discipline | Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| format | Electronic eBook |
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| geographic_facet | Europa |
| id | DE-604.BV043712162 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:33:08Z |
| institution | BVB |
| isbn | 9780231518451 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029124391 |
| oclc_num | 1165545606 |
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| physical | 1 online resource 52 illus |
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| series2 | Arts and Traditions of the Table: Perspectives on Culinary History |
| spelling | Rebora, Giovanni Verfasser aut Culture of the Fork A Brief History of Everyday Food and Haute Cuisine in Europe Giovanni Rebora New York, NY Columbia University Press [2001] © 2001 1 online resource 52 illus txt rdacontent c rdamedia cr rdacarrier Arts and Traditions of the Table: Perspectives on Culinary History Description based on online resource; title from PDF title page (publisher’s Web site, viewed Jan. 06, 2016) 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 General Interest Cooking, European Food habits Europe Gastronomy Ess- und Trinksitte (DE-588)4015556-0 gnd rswk-swf Ernährungsgewohnheit (DE-588)4136846-0 gnd rswk-swf Geschichte (DE-588)4020517-4 gnd rswk-swf Europa Ess- und Trinksitte (DE-588)4015556-0 s Geschichte (DE-588)4020517-4 s 1\p DE-604 Ernährungsgewohnheit (DE-588)4136846-0 s 2\p DE-604 Sonnenfeld, Albert Sonstige oth http://www.degruyter.com/doi/book/10.7312/rebo12150 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Rebora, Giovanni Culture of the Fork A Brief History of Everyday Food and Haute Cuisine in Europe General Interest Cooking, European Food habits Europe Gastronomy Ess- und Trinksitte (DE-588)4015556-0 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd Geschichte (DE-588)4020517-4 gnd |
| subject_GND | (DE-588)4015556-0 (DE-588)4136846-0 (DE-588)4020517-4 |
| title | Culture of the Fork A Brief History of Everyday Food and Haute Cuisine in Europe |
| title_auth | Culture of the Fork A Brief History of Everyday Food and Haute Cuisine in Europe |
| title_exact_search | Culture of the Fork A Brief History of Everyday Food and Haute Cuisine in Europe |
| title_full | Culture of the Fork A Brief History of Everyday Food and Haute Cuisine in Europe Giovanni Rebora |
| title_fullStr | Culture of the Fork A Brief History of Everyday Food and Haute Cuisine in Europe Giovanni Rebora |
| title_full_unstemmed | Culture of the Fork A Brief History of Everyday Food and Haute Cuisine in Europe Giovanni Rebora |
| title_short | Culture of the Fork |
| title_sort | culture of the fork a brief history of everyday food and haute cuisine in europe |
| title_sub | A Brief History of Everyday Food and Haute Cuisine in Europe |
| topic | General Interest Cooking, European Food habits Europe Gastronomy Ess- und Trinksitte (DE-588)4015556-0 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd Geschichte (DE-588)4020517-4 gnd |
| topic_facet | General Interest Cooking, European Food habits Europe Gastronomy Ess- und Trinksitte Ernährungsgewohnheit Geschichte Europa |
| url | http://www.degruyter.com/doi/book/10.7312/rebo12150 |
| work_keys_str_mv | AT reboragiovanni cultureoftheforkabriefhistoryofeverydayfoodandhautecuisineineurope AT sonnenfeldalbert cultureoftheforkabriefhistoryofeverydayfoodandhautecuisineineurope |