The Resource Culture of the fork : a brief history of food in Europe, Giovanni Rebora ; translated by Albert Sonnenfeld
Culture of the fork : a brief history of food in Europe, Giovanni Rebora ; translated by Albert Sonnenfeld
Resource Information
The item Culture of the fork : a brief history of food in Europe, Giovanni Rebora ; translated by Albert Sonnenfeld represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of San Diego Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item Culture of the fork : a brief history of food in Europe, Giovanni Rebora ; translated by Albert Sonnenfeld represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of San Diego Libraries.
This item is available to borrow from 1 library branch.
- Summary
- "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
- Language
-
- eng
- ita
- eng
- Extent
- 1 online resource (xvii, 196 pages)
- Contents
-
- Grain and bread
- Soup with bread, polenta, vegetable stew, and pasta
- Stuffed pasta
- Water and salt
- Cheese
- Meat
- The farmyard
- Fish
- Salt-cured products and sausages
- Vegetables and fruits
- Fat was good
- Spices
- The Atlantic, the East Indies, and a few West Indies
- From the Iberian Peninsula to the distant Americas : the sugar route
- From Europe to America
- To eat at the same mensa
- Eating and drinking
- Dining with discernment
- Isbn
- 9780231518451
- Label
- Culture of the fork : a brief history of food in Europe
- Title
- Culture of the fork
- Title remainder
- a brief history of food in Europe
- Statement of responsibility
- Giovanni Rebora ; translated by Albert Sonnenfeld
- Language
-
- eng
- ita
- eng
- Summary
- "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
- Cataloging source
- COO
- http://library.link/vocab/creatorName
- Rebora, Giovanni
- Illustrations
- illustrations
- Index
- index present
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
- Series statement
- Arts and traditions of the table
- http://library.link/vocab/subjectName
-
- Gastronomy
- Food habits
- Cooking, European
- Food
- HISTORY
- Eetgewoonten
- Voeding
- Ernährungsgewohnheit
- Ess- und Trinksitte
- Geschichte
- Cooking, European
- Food
- Food habits
- Gastronomy
- Europe
- Label
- Culture of the fork : a brief history of food in Europe, Giovanni Rebora ; translated by Albert Sonnenfeld
- Bibliography note
- Includes bibliographical references (pages 179-184) and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Grain and bread -- Soup with bread, polenta, vegetable stew, and pasta -- Stuffed pasta -- Water and salt -- Cheese -- Meat -- The farmyard -- Fish -- Salt-cured products and sausages -- Vegetables and fruits -- Fat was good -- Spices -- The Atlantic, the East Indies, and a few West Indies -- From the Iberian Peninsula to the distant Americas : the sugar route -- From Europe to America -- To eat at the same mensa -- Eating and drinking -- Dining with discernment
- Control code
- ocn229431532
- Dimensions
- unknown
- Extent
- 1 online resource (xvii, 196 pages)
- Form of item
- online
- Isbn
- 9780231518451
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Note
- JSTOR
- Other physical details
- illustrations
- http://library.link/vocab/ext/overdrive/overdriveId
-
- 22573/cttgqhv4
- cbdb2b6e-4c3d-47e6-8d13-5f6679e96438
- Specific material designation
- remote
- System control number
- (OCoLC)229431532
- Label
- Culture of the fork : a brief history of food in Europe, Giovanni Rebora ; translated by Albert Sonnenfeld
- Bibliography note
- Includes bibliographical references (pages 179-184) and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Grain and bread -- Soup with bread, polenta, vegetable stew, and pasta -- Stuffed pasta -- Water and salt -- Cheese -- Meat -- The farmyard -- Fish -- Salt-cured products and sausages -- Vegetables and fruits -- Fat was good -- Spices -- The Atlantic, the East Indies, and a few West Indies -- From the Iberian Peninsula to the distant Americas : the sugar route -- From Europe to America -- To eat at the same mensa -- Eating and drinking -- Dining with discernment
- Control code
- ocn229431532
- Dimensions
- unknown
- Extent
- 1 online resource (xvii, 196 pages)
- Form of item
- online
- Isbn
- 9780231518451
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Note
- JSTOR
- Other physical details
- illustrations
- http://library.link/vocab/ext/overdrive/overdriveId
-
- 22573/cttgqhv4
- cbdb2b6e-4c3d-47e6-8d13-5f6679e96438
- Specific material designation
- remote
- System control number
- (OCoLC)229431532
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.sandiego.edu/portal/Culture-of-the-fork--a-brief-history-of-food-in/0oKuN_7-NyU/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.sandiego.edu/portal/Culture-of-the-fork--a-brief-history-of-food-in/0oKuN_7-NyU/">Culture of the fork : a brief history of food in Europe, Giovanni Rebora ; translated by Albert Sonnenfeld</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.sandiego.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.sandiego.edu/">University of San Diego Libraries</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.sandiego.edu/portal/Culture-of-the-fork--a-brief-history-of-food-in/0oKuN_7-NyU/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.sandiego.edu/portal/Culture-of-the-fork--a-brief-history-of-food-in/0oKuN_7-NyU/">Culture of the fork : a brief history of food in Europe, Giovanni Rebora ; translated by Albert Sonnenfeld</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.sandiego.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.sandiego.edu/">University of San Diego Libraries</a></span></span></span></span></div>
