Culture of the fork a brief history of food in Europe

Culture of the fork : a brief history of food in Europe / Giovanni Rebora ; translated by Albert Sonnenfeld.

Author/creator	Rebora, Giovanni
Format	Electronic and Book
Publication Info	New York : Columbia University Press,
Description	xvii, 196 p. : ill. ; 24 cm.
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subject(s)	Gastronomy. Food habits--Europe. Cooking, European. Food--History.

Uniform title	Civiltà della forchetta. English
Series	Arts and traditions of the table
Contents	Machine generated contents note: CHAPTER ONE -- Grain and Bread -- I -- CHAPTER TWO -- Soup with Bread, Polenta, -- Vegetable Stew, and Pasta -- II -- CHAPTER THREE -- Stuffed Pasta -- 27 -- CHAPTER FOUR -- Water and Salt -- 31.
Bibliography note	Includes bibliographical references (p. 179-184) and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2001032450
ISBN	0231121504 (cloth : alk. paper)

Library	Location	Call Number	Status	Item Actions
	Electronic Resources	Access Content Online	✔ Available