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| Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe
ISBN: 9780231518451
Platform/Publisher: JSTOR / Columbia University Press
Digital rights: Users: unlimited; Printing: chapter; Download: chapter
Subjects: Gastronomy; Food habits -- Europe; Cookery European;
In 1492, Columbus knew nothing of ragout. But perhaps he did enjoy the occasional sliced eel or roasted partridge, according to Rebora's investigation of food habits in Europe, from about 1400 to 1700. A professor of economic history at the University of Genoa, Rebora takes a scholarly approach and a learned tone in considering the impact of peasantry, population booms and modes of transport on the evolution of meals, drinks and, of course, spices. His is a quirky effort, though: no particular topic is treated in any great depth, resulting more in a pocket guide through the fourth dimension than a cultural treatise. This will be a disappointment to those who feel they haven't learned enough about the history of olive oil in four pages. Still, for those seeking the perfect dinner party conversation topic, the book is a godsend. Divided into 18 chapters, each on a different food type ("Stuffed Pasta") or trade passage ("The Sugar Route"), it offers countless delicious factual tidbits. The fork first appeared in Europe during the Middle Ages as a "single-pronged wooden utensil" used for eating lasagna, for instance, while 15th-century France had no plates diners used mensa, rounded disks of bread. Sonnenfeld offers a workmanlike translation despite the difficulties of, say, 60 different Italian words for various types of sausage. Etchings and woodcuts of ancient cheese graters and soup spoons, frying pans and coffee pots enliven the text, and a thorough bibliography refers readers to such Italian works as The Pleasures of Gluttony and Primitive Bread. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved
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. |
