Culture of the fork
Subtitle: a brief history of food in Europe
By: Giovanni Rebora ; translated by Albert Sonnenfeld
Series: Arts and traditions of the table
Publisher: Columbia University Press
Published: 2001
Place of publication: New York
Language: eng
Number of pages: 196
Subjects: Gastronomy; Food habits -- Europe; Cookery, European
Description: "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."--BOOK JACKET.
Notes: Includes bibliographical references (p. 179-184) and index