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Culture of the Fork

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Culture of the Fork

AAUP Excellence in Interior Design; NY Book Show Excellence in Interior Design 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.

AuthorGiovanni Rebora
Dewey Decimal Number394.1094
LabelColumbia University Press
List Price$35.00
ManufacturerColumbia University Press
Number Of Items1
Number Of Pages224
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2001-11-15
PublisherColumbia University Press
StudioColumbia University Press
TitleCulture of the Fork
CreatorAlbert Sonnenfeld
Model Name/TypeMPNEAN/UPC