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...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Rebora, Giovanni (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Italiano
Publicado: New York : Columbia University Press, [2001]
Colección:Arts and traditions of the table.
Temas:
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
Ernährungsgewohnheit
Ess- und Trinksitte
Geschichte
Eetgewoonten.
Voeding.
Europe
History
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

Ejemplares similares