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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.
Rebora, Giovanni
Culture of the Fork
A Brief History of Everyday Food and Haute Cuisine in Europe
Transl. by Sonnenfeld, Albert
Series:Arts and Traditions of the Table: Perspectives on Culinary History
- eBook (PDF)
- Publication Date:
- October 2001
- Copyright year:
- 2001
- ISBN
- 978-0-231-51845-1
chapter sixteen. To Eat at the Same Mensa
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chapter sixteen. To Eat at the Same Mensa (2001). In Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe (pp. 141–152). https://doi.org/10.7312/rebo12150-016
Book DOI: https://doi.org/10.7312/rebo12150
Online ISBN: 9780231518451
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