フォークの文化:ヨーロッパの日常食品と高級料理の小史(英訳)<br>Culture of the Fork : A Brief History of Everyday Food and Haute Cuisine in Europe (Arts and Traditions of the Table: Perspectives on Culinary History)

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フォークの文化:ヨーロッパの日常食品と高級料理の小史(英訳)
Culture of the Fork : A Brief History of Everyday Food and Haute Cuisine in Europe (Arts and Traditions of the Table: Perspectives on Culinary History)

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  • 製本 Hardcover:ハードカバー版/ページ数 224 p.
  • 言語 ENG
  • 商品コード 9780231121507
  • DDC分類 641.30094

基本説明

著者はジュノア大学教授で第1回国際食文化史研究者会議を主催。訳者も南カリフォルニア大学名誉教授(仏文)で食文化史専門誌編集者。
Translated by Albert Sonnenfeld. A special appendix, "A Meal with Columbus", includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England.

Full Description

We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt-and tasted-today. Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed. The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea.
A special appendix, "A Meal with Columbus," includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England. Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomy-and everyone who eats.

Contents

1. 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