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...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English Italian |
| Veröffentlicht: |
New York :
Columbia University Press,
[2001]
|
| Schriftenreihe: | Arts and traditions of the table.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "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 led to the development of new utensils and table manners, initiating a way of eating that differed radically from medieval traditions. Some of the impact is still felt -- and tasted -- today."--Jacket |
| Beschreibung: | 1 online resource (xvii, 196 pages) : illustrations |
| Bibliographie: | Includes bibliographical references (pages 179-184) and index. |
| ISBN: | 9780231518451 0231518455 9780231507936 0231507933 1280599561 9781280599569 9786613629401 6613629405 |
Internformat
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| 240 | 1 | 0 | |a Civiltà della forchetta. |l English |
| 245 | 1 | 0 | |a Culture of the fork : |b a brief history of food in Europe / |c Giovanni Rebora ; translated by Albert Sonnenfeld. |
| 264 | 1 | |a New York : |b Columbia University Press, |c [2001] | |
| 264 | 4 | |c ©2001 | |
| 300 | |a 1 online resource (xvii, 196 pages) : |b illustrations | ||
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| 490 | 1 | |a Arts and traditions of the table | |
| 504 | |a Includes bibliographical references (pages 179-184) and index. | ||
| 505 | 0 | |a 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. | |
| 520 | 1 | |a "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 led to the development of new utensils and table manners, initiating a way of eating that differed radically from medieval traditions. Some of the impact is still felt -- and tasted -- today."--Jacket | |
| 588 | 0 | |a Print version record. | |
| 546 | |a English. | ||
| 650 | 0 | |a Gastronomy. |0 http://id.loc.gov/authorities/subjects/sh85053492 | |
| 650 | 0 | |a Food habits |z Europe. | |
| 650 | 0 | |a Cooking, European. |0 http://id.loc.gov/authorities/subjects/sh85031817 | |
| 650 | 0 | |a Food |x History. | |
| 650 | 6 | |a Gastronomie. | |
| 650 | 6 | |a Habitudes alimentaires |z Europe. | |
| 650 | 6 | |a Cuisine européenne. | |
| 650 | 6 | |a Aliments |x Histoire. | |
| 650 | 7 | |a gastronomy. |2 aat | |
| 650 | 7 | |a HISTORY |z Europe |x General. |2 bisacsh | |
| 650 | 7 | |a Cooking, European |2 fast | |
| 650 | 7 | |a Food |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 650 | 7 | |a Gastronomy |2 fast | |
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| 650 | 7 | |a Ess- und Trinksitte |2 gnd |0 http://d-nb.info/gnd/4015556-0 | |
| 650 | 7 | |a Geschichte |2 gnd | |
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| 650 | 1 | 7 | |a Voeding. |2 gtt |
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| 758 | |i has work: |a Culture of the fork (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFwPk7hDcp69Fdx7wFT6jy |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn229431532 |
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| _version_ | 1816881667265003520 |
| adam_text | |
| any_adam_object | |
| author | Rebora, Giovanni |
| author_GND | http://id.loc.gov/authorities/names/n79064650 |
| author_facet | Rebora, Giovanni |
| author_role | aut |
| author_sort | Rebora, Giovanni |
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| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
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| callnumber-raw | TX641 .R4313 2001 |
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| collection | ZDB-4-EBA |
| 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. |
| ctrlnum | (OCoLC)229431532 |
| dewey-full | 394.1/094 |
| dewey-hundreds | 300 - Social sciences |
| 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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| genre | History fast |
| genre_facet | History |
| geographic | Europe fast https://id.oclc.org/worldcat/entity/E39PBJxCxPbbk4CPJDQJb4r6rq |
| geographic_facet | Europe |
| id | ZDB-4-EBA-ocn229431532 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:16:21Z |
| institution | BVB |
| isbn | 9780231518451 0231518455 9780231507936 0231507933 1280599561 9781280599569 9786613629401 6613629405 |
| language | English Italian |
| oclc_num | 229431532 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (xvii, 196 pages) : illustrations |
| psigel | ZDB-4-EBA |
| publishDate | 2001 |
| publishDateSearch | 2001 |
| publishDateSort | 2001 |
| publisher | Columbia University Press, |
| record_format | marc |
| series | Arts and traditions of the table. |
| series2 | Arts and traditions of the table |
| spelling | Rebora, Giovanni, author. http://id.loc.gov/authorities/names/n79064650 Civiltà della forchetta. English Culture of the fork : a brief history of food in Europe / Giovanni Rebora ; translated by Albert Sonnenfeld. New York : Columbia University Press, [2001] ©2001 1 online resource (xvii, 196 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier data file Arts and traditions of the table Includes bibliographical references (pages 179-184) and index. 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. "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 led to the development of new utensils and table manners, initiating a way of eating that differed radically from medieval traditions. Some of the impact is still felt -- and tasted -- today."--Jacket Print version record. English. Gastronomy. http://id.loc.gov/authorities/subjects/sh85053492 Food habits Europe. Cooking, European. http://id.loc.gov/authorities/subjects/sh85031817 Food History. Gastronomie. Habitudes alimentaires Europe. Cuisine européenne. Aliments Histoire. gastronomy. aat HISTORY Europe General. bisacsh Cooking, European fast Food fast Food habits fast Gastronomy fast Europe fast https://id.oclc.org/worldcat/entity/E39PBJxCxPbbk4CPJDQJb4r6rq Ernährungsgewohnheit gnd http://d-nb.info/gnd/4136846-0 Ess- und Trinksitte gnd http://d-nb.info/gnd/4015556-0 Geschichte gnd Eetgewoonten. gtt Voeding. gtt History fast has work: Culture of the fork (Text) https://id.oclc.org/worldcat/entity/E39PCFwPk7hDcp69Fdx7wFT6jy https://id.oclc.org/worldcat/ontology/hasWork Print version: Rebora, Giovanni. Civiltà della forchetta. English. Culture of the fork. New York : Columbia University Press, ©2001 0231121504 (DLC) 2001032450 (OCoLC)47013176 Arts and traditions of the table. http://id.loc.gov/authorities/names/n2001000537 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=224586 Volltext |
| spellingShingle | Rebora, Giovanni Culture of the fork : a brief history of food in Europe / Arts and traditions of the table. 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. Gastronomy. http://id.loc.gov/authorities/subjects/sh85053492 Food habits Europe. Cooking, European. http://id.loc.gov/authorities/subjects/sh85031817 Food History. Gastronomie. Habitudes alimentaires Europe. Cuisine européenne. Aliments Histoire. gastronomy. aat HISTORY Europe General. bisacsh Cooking, European fast Food fast Food habits fast Gastronomy fast Ernährungsgewohnheit gnd http://d-nb.info/gnd/4136846-0 Ess- und Trinksitte gnd http://d-nb.info/gnd/4015556-0 Geschichte gnd Eetgewoonten. gtt Voeding. gtt |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85053492 http://id.loc.gov/authorities/subjects/sh85031817 http://d-nb.info/gnd/4136846-0 http://d-nb.info/gnd/4015556-0 |
| title | Culture of the fork : a brief history of food in Europe / |
| title_alt | Civiltà della forchetta. |
| title_auth | Culture of the fork : a brief history of food in Europe / |
| title_exact_search | Culture of the fork : a brief history of food in Europe / |
| title_full | Culture of the fork : a brief history of food in Europe / Giovanni Rebora ; translated by Albert Sonnenfeld. |
| title_fullStr | Culture of the fork : a brief history of food in Europe / Giovanni Rebora ; translated by Albert Sonnenfeld. |
| title_full_unstemmed | Culture of the fork : a brief history of food in Europe / Giovanni Rebora ; translated by Albert Sonnenfeld. |
| title_short | Culture of the fork : |
| title_sort | culture of the fork a brief history of food in europe |
| title_sub | a brief history of food in Europe / |
| topic | Gastronomy. http://id.loc.gov/authorities/subjects/sh85053492 Food habits Europe. Cooking, European. http://id.loc.gov/authorities/subjects/sh85031817 Food History. Gastronomie. Habitudes alimentaires Europe. Cuisine européenne. Aliments Histoire. gastronomy. aat HISTORY Europe General. bisacsh Cooking, European fast Food fast Food habits fast Gastronomy fast Ernährungsgewohnheit gnd http://d-nb.info/gnd/4136846-0 Ess- und Trinksitte gnd http://d-nb.info/gnd/4015556-0 Geschichte gnd Eetgewoonten. gtt Voeding. gtt |
| topic_facet | Gastronomy. Food habits Europe. Cooking, European. Food History. Gastronomie. Habitudes alimentaires Europe. Cuisine européenne. Aliments Histoire. gastronomy. HISTORY Europe General. Cooking, European Food Food habits Gastronomy Europe Ernährungsgewohnheit Ess- und Trinksitte Geschichte Eetgewoonten. Voeding. History |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=224586 |
| work_keys_str_mv | AT reboragiovanni civiltadellaforchetta AT reboragiovanni cultureoftheforkabriefhistoryoffoodineurope |