Description
Book SynopsisThe 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.
Trade Review[Rebora's] short history of European food... is filled with plenty of oddities to chew on. Playboy Thought-provoking theories make this... more than just another collection of past culinary oddities. The Economist Offers countless delicious factual tidbits. Publishers Weekly [An] intriguing new culinary history of early modern Europe...challenges a lot of previously accepted wisdom...Rebora's highly readable, lively book is bursting with provocative arguments and fascinating new information. Gastronomica This highly personalized history of European food and cooking makes delightful reading. Booklist
Table of Contents1. Grain and Bread 2. Soup with Bread, Polenta, Vegetable Stew, and Pasta 3. Stuffed Pasta 4. Water and Salt 5. Cheese 6. Meat 7. The Farmyard 8. Fish 9. Salt-cured Products and Sausages 10. Vegetables and Fruits 11. Fat was Good 12. Spices 13. The Atlantic, the East, and a Few West Indies 14. From the Iberian Peninsula to the Distant Americas: The Sugar Route 15. From Europe to America 16. To Eat at the Same AeMDRVOMensaAeMDNMO 17. Eating and Drinking 18. Dining with Discernment Appendix: Dining with Christopher Columbus
