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Kultur der Gabel: Eine kurze Geschichte des Essens in Eu... Giovanni Rebora, HCDJ, Neu-
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- Sofort-KaufenKultur der Gabel: Eine kurze Geschichte des Essens in Eu... Giovanni Rebora, HCDJ, Neu
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eBay-Artikelnr.:297697540557
Artikelmerkmale
- Artikelzustand
- Binding
- Hardcover
- Product Group
- Book
- Book Title
- Culture of the Fork
- Weight
- 2 lbs
- IsTextBook
- Yes
- ISBN
- 9780231121507
Über dieses Produkt
Product Identifiers
Publisher
Columbia University Press
ISBN-10
0231121504
ISBN-13
9780231121507
eBay Product ID (ePID)
1948653
Product Key Features
Number of Pages
224 Pages
Publication Name
Culture of the Fork : a Brief History of Everyday Food and Haute Cuisine in Europe
Language
English
Subject
Regional & Ethnic / European, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, Europe / General, Essays & Narratives
Publication Year
2001
Type
Textbook
Subject Area
Cooking, Social Science, History
Series
Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Format
Hardcover
Dimensions
Item Height
0.1 in
Item Weight
13.1 Oz
Item Length
0.9 in
Item Width
0.5 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2001-032450
Dewey Edition
21
Reviews
Thought-provoking theories make this... more than just another collection of past culinary oddities., [An] intriguing new culinary history of early modern Europe...challenges a lot of previously accepted wisdom....Rebora's highly readable, lively book is bursting with provocative arguments and fascinating new information., "This highly personalized history of European food and cooking makes delightful reading." -- Booklist, "[Rebora's] short history of European food... is filled with plenty of oddities to chew on." -- Playboy, "[An] intriguing new culinary history of early modern Europe...challenges a lot of previously accepted wisdom....Rebora's highly readable, lively book is bursting with provocative arguments and fascinating new information." -- Gastronomica, "Thought-provoking theories make this... more than just another collection of past culinary oddities." -- The Economist
Grade From
College Graduate Student
Illustrated
Yes
Dewey Decimal
394.1/094
Table Of Content
1. Grain and Bread 2. Soup with Bread, Polenta, Vegetable Stew, and Pasta 3. Stuffed Pasta 4. Water and Salt 5. Cheese 6. Meat 7. The Farmyard 8. Fish 9. Salt-cured Products and Sausages 10. Vegetables and Fruits 11. Fat was Good 12. Spices 13. The Atlantic, the East, and a Few West Indies 14. From the Iberian Peninsula to the Distant Americas: The Sugar Route 15. From Europe to America 16. To Eat at the Same ÆMDRVØMensaÆMDNMØ 17. Eating and Drinking 18. Dining with Discernment Appendix: Dining with Christopher Columbus
Synopsis
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., 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.
LC Classification Number
TX641.C535 2001
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