| Description |
xvii, 196 pages : illustrations ; 24 cm. |
| Series |
Arts and traditions of the table |
|
Arts and traditions of the table.
|
| Bibliography |
Includes bibliographical references (pages 179-184) and index. |
| 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 -- Appendix : Dining with Christopher Columbus. |
| Subject |
Gastronomy.
|
|
Food habits -- Europe.
|
|
Cooking, European.
|
|
Food -- History.
|
| Added Title |
Civiltà della forchetta. English
|
| ISBN |
0231121504 cloth alkaline paper |
|
