Culture of the Fork - A Brief History of Everyday Food & Haute Cuisine in Europe

Erscheinungsjahr 2001
ISBN: 978-0-231-12150-7
Verlag: Columbia University Press

Buch, Englisch, 224 Seiten, Format (B × H): 134 mm x 237 mm, Gewicht: 354 g

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

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.

Autoren/Hrsg.

Rebora, Giovanni

Weitere Mitwirkende

Sonnenfeld, Albert

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Europäische Länder
• Geisteswissenschaften Theater- und Filmwissenschaft | Andere Darstellende Künste Theaterwissenschaft Theatersoziologie, Theaterpsychologie
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Kultursoziologie
• Sozialwissenschaften Medien- und Kommunikationswissenschaften Kommunikationswissenschaften Interkulturelle Kommunikation & Interaktion
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Europäische Geschichte

Inhaltsverzeichnis

1. Grain and Bread2. Soup with Bread, Polenta, Vegetable Stew, and Pasta3. Stuffed Pasta4. Water and Salt5. Cheese6. Meat7. The Farmyard8. Fish9. Salt-cured Products and Sausages10. Vegetables and Fruits11. Fat was Good12. Spices13. The Atlantic, the East, and a Few West Indies14. From the Iberian Peninsula to the Distant Americas: The Sugar Route15. From Europe to America16. To Eat at the Same ÆMDRVØMensaÆMDNMØ17. Eating and Drinking18. Dining with DiscernmentAppendix: Dining with Christopher Columbus

Über Autor(innen)

Giovanni Rebora is professor of economic history and chair of the Department of Modern and Contemporary History at the University of Genoa. In 1983 he organized the First International Convention on the History of Culture and Food. In 1992 he edited Columbus at Table and has published Medieval Italian Cuisine Between East and West.Albert Sonnenfeld is Chevalier Professor of French and Comparative Literatures at the University of Southern California and is a longtime member of the National Board of Directors of the American Institute of Wine and Food. He is the English-language editor of Food: A Culinary History and a frequent contributor on culinary topics to such publications as The Languages of Wine and Food and Ideology.