Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe
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.
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CULTURE OF THE FORK: A Brief History of Food in EuropeUser Review - Jane Doe - Kirkus
A lively stroll through (mostly southern) European culinary history.Eskimo languages have 50 words for snow, suggesting an important feature of the cultural and physical landscape. In the same spirit ... Read full review
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