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Gastronomy --- Cookery, European

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Gastronomy --- Cooking, European --- History --- -Cookery, European --- European cooking --- Eating --- Diet --- Cooking --- Dinners and dining --- Food --- -History --- Cookery, European --- Europe --- Gastronomy - History --- Cooking, European - History --- HABITUDES ALIMENTAIRES --- 16E-18E SIECLES

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Gastronomy --- Cooking, European --- Gastronomie --- Cuisine européenne --- Cookery, European --- European cooking --- Eating --- Diet --- Cooking --- Dinners and dining --- Food --- Cooking, European. --- Gastronomy. --- Cuisine européenne

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European cookery has grown historically, and so has the Sienese Libro de la cocina. The book's origins are partly in Italy, partly in other cultures, combining recipes from Tuscan cuisine with those taken directly from the older Latin Liber de coquina, a cookery book from Naples which can be seen as a link between Oriental and Western European culinary literature. The Libro de la cocina reveals the complete range of the art of XIVth century Italian cooking: basic and elaborate vegetable, meat and fish dishes, desserts, and dietary preparations. Many of the almost 200 recipes are linked with their Oriental, French, English, and Italian precursors and successors. A complete critical glossary makes the texts accessible and, in addition, parallel vernacular and Latin texts are provided. Tutta la cucina europea, quindi anche il senese Libro de la cocina, è un prodotto della storia. Le sue origini sono da ricercare in parte in Italia e in parte in altre civiltà: esso propone infatti ricette della cucina toscana e altre attinte da un ricettario napoletano, il Liber de coquina, a sua volta punto di incontro della letteratura culinaria orientale con quella dell’Europa occidentale. Il Libro de la cocina (metà del Trecento) rivela tutta la ricchezza della cucina italiana medievale: cibi semplici o di elaborata preparazione, verdure, carni, pesci, dolci e ricette per malati. Molte delle circa 200 ricette hanno legami con piatti e testi orientali, francesi, inglesi e italiani, attestati in tempi precedenti e successivi. Un glossario critico chiarisce le ricette; vengono riportati inoltre passi paralleli di opere latine e volgari.

Cooking, Italian --- Cooking, European --- Cooking --- Cookbooks --- History. --- Tuscan style --- Cook-books --- Cookery --- Recipe books --- Books --- Cuisine --- Food preparation --- Food science --- Home economics --- Dinners and dining --- Food --- Gastronomy --- Table --- Cookery, European --- European cooking --- Cookery, Italian --- Italian cooking

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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.

#VCV monografie 2002 --- Gastronomy --- Food habits --- Cooking, European --- Gastronomie --- Habitudes alimentaires --- Cuisine européenne --- Food --- Eating --- Diet --- Cooking --- Dinners and dining --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Nutrition --- Oral habits --- Cookery, European --- European cooking --- History --- Gastronomy. --- Cooking, European. --- History.