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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés Italiano |
| Publicado: |
New York :
Columbia University Press,
[2001]
|
| Colección: | Arts and traditions of the table.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Rebora, Giovanni, |e author. | |
| 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 | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file | ||
| 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. | ||
| 590 | |a JSTOR |b Books at JSTOR Evidence Based Acquisitions | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 650 | 0 | |a Gastronomy. | |
| 650 | 0 | |a Food habits |z Europe. | |
| 650 | 0 | |a Cooking, European. | |
| 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 | |
| 651 | 7 | |a Europe |2 fast | |
| 650 | 7 | |a Ernährungsgewohnheit |2 gnd | |
| 650 | 7 | |a Ess- und Trinksitte |2 gnd | |
| 650 | 7 | |a Geschichte |2 gnd | |
| 650 | 1 | 7 | |a Eetgewoonten. |2 gtt |
| 650 | 1 | 7 | |a Voeding. |2 gtt |
| 655 | 7 | |a History |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Rebora, Giovanni. |s Civiltà della forchetta. English. |t Culture of the fork. |d New York : Columbia University Press, ©2001 |z 0231121504 |w (DLC) 2001032450 |w (OCoLC)47013176 |
| 830 | 0 | |a Arts and traditions of the table. | |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.7312/rebo12150 |z Texto completo |
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