ISBN:
9780231121507
Language:
English
Pages:
Online-Ressource (217 p)
Series Statement:
Arts and Traditions of the Table: Perspectives on Culinary History
Parallel Title:
Print version Culture of the Fork : A Brief History of Everyday Food and Haute Cuisine in Europe
DDC:
394.1094
Keywords:
Cookery, European
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Electronic books
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Electronic books
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Electronic books
Abstract:
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
Description / Table of Contents:
Contents; 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
Description / Table of Contents:
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;
Note:
Description based upon print version of record
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