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

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ISBN-10: 0231121504

ISBN-13: 9780231121507

Edition: 2001

Authors: Giovanni Rebora, Albert Sonnenfeld

List price: $37.00
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Giovanni Rebora looks at the origins of European cuisine. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed and what the lower classes ate.
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Book details

List price: $37.00
Copyright year: 2001
Publisher: Columbia University Press
Publication date: 10/17/2001
Binding: Hardcover
Pages: 224
Size: 5.25" wide x 9.50" long x 0.75" tall
Weight: 0.792
Language: English

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 Tableand 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 Historyand a frequent contributor on culinary topics to such publications as The Languages of Wineand Food and Ideology.

Series Editor's Preface
Grain and Bread
Soup with Bread, Polenta, Vegetable Stew, and Pasta
Stuffed Pasta
Water and Salt
The Farmyard
Salt-cured Products and Sausages
Vegetables and Fruits
Fat Was Good
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
Dining with Christopher Columbus