Culture of the Fork by Giovanni Rebora

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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.


About Giovanni Rebora

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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.
Published June 1, 2010 by Columbia University Press. 224 pages
Genres: History, Political & Social Sciences, Crafts, Hobbies & Home, Travel, Cooking. Non-fiction

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All this is far from the usual whirlwind tour of food history found in the frontmatter of many cookbooks, for Rebora packs his text with learned asides on the biochemical and cultural bases for lactose intolerance, with the transmission from one region to another of methods for curing and treatin...

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Publishers Weekly

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Etchings and woodcuts of ancient cheese graters and soup spoons, frying pans and coffee pots enliven the text, and a thorough bibliography refers readers to such Italian works as The Pleasures of Gluttony and Primitive Bread.

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