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

Giovanni Rebora

November, 2001
Cloth, 224 pages, 52 illus
ISBN: 978-0-231-12150-7
$32.50 / £19.00

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 ÆMDRVØMensaÆMDNMØ

17. Eating and Drinking

18. Dining with Discernment

Appendix: Dining with Christopher Columbus

Related Subjects

• Food History & Culinary Studies

Series

• Arts and Traditions of the Table: Perspectives on Culinary History

About the Author

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 Table and 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 History and a frequent contributor on culinary topics to such publications as The Languages of Wine and Food and Ideology.

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