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Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe - Arts and Traditions of the Table: Perspectives on Culinary History Giovanni Rebora
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Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe - Arts and Traditions of the Table: Perspectives on Culinary History
Giovanni Rebora
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.
224 pages, 52 illus
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 17 de octubre de 2001 |
| ISBN13 | 9780231121507 |
| Editores | Columbia University Press |
| Páginas | 224 |
| Dimensiones | 235 × 134 × 21 mm · 356 g |
| Lengua | Inglés |
| Traductor | Sonnenfeld, Albert |
