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Culture of the Fork : a Brief History of Everyday Food and Haute Cuisine in Europe.
The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution led to the development of new utensils and table manners. Rebora discusses the availability of resources, how people kept from starving in the winter, how they farmed,...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Columbia University Press,
2010.
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| Colección: | Arts and Traditions of the Table: Perspectives on Culinary History.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Rebora, Giovanni. | |
| 245 | 1 | 0 | |a Culture of the Fork : |b a Brief History of Everyday Food and Haute Cuisine in Europe. |
| 260 | |a New York : |b Columbia University Press, |c 2010. | ||
| 300 | |a 1 online resource (217 pages) | ||
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| 490 | 1 | |a Arts and Traditions of the Table: Perspectives on Culinary History | |
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Series' Editor Preface; Introduction; Chapter One: Grain and Bread; Chapter Two: Soup with Bread, Polenta, Vegetable Stew, and Pasta; Chapter Three: Stuffed Pasta; Chapter Four: Water and Salt; Chapter Five: Cheese; Chapter Six: Meat; Chapter Seven: The Farmyard; Chapter Eight: Fish; Chapter Nine: Salt-cured Products and Sausages; Chapter Ten: Vegetables and Fruits; Chapter Eleven: Fat Was Good; Chapter Twelve: Spices; Chapter Thirteen: The Atlantic, the East Indies, and a Few West Indies; Chapter Fourteen: From the Iberian Peninsula to the Distant Americas: The Sugar Route. | |
| 505 | 8 | |a Chapter Fifteen: From Europe to AmericaChapter Sixteen: To Eat at the Same Mensa; Chapter Seventeen: Eating and Drinking; Chapter Eighteen: Dining with Discernment; Appendix: Dining with Christopher Columbus; Bibliography; Index. | |
| 520 | |a The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution led to the development of new utensils and table manners. Rebora discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed, what the lower classes ate, and what the aristocracy enjoyed. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x History. | |
| 650 | 0 | |a Gastronomy. | |
| 650 | 0 | |a Food habits |z Europe. | |
| 650 | 0 | |a Cooking, European. | |
| 650 | 6 | |a Aliments |x Histoire. | |
| 650 | 6 | |a Gastronomie. | |
| 650 | 6 | |a Habitudes alimentaires |z Europe. | |
| 650 | 6 | |a Cuisine européenne. | |
| 650 | 7 | |a gastronomy. |2 aat | |
| 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 | |
| 651 | 7 | |a Europe |2 fast |1 https://id.oclc.org/worldcat/entity/E39PBJxCxPbbk4CPJDQJb4r6rq | |
| 655 | 7 | |a History |2 fast | |
| 700 | 1 | |a Sonnenfeld, Albert. | |
| 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 | ||
| 776 | 0 | 8 | |i Print version: |a Rebora, Giovanni. |t Culture of the Fork : A Brief History of Everyday Food and Haute Cuisine in Europe. |d New York : Columbia University Press, ©2010 |z 9780231121507 |
| 830 | 0 | |a Arts and Traditions of the Table: Perspectives on Culinary History. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=908668 |z Texto completo |
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