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Culture of the Fork

21 Arts and Traditions of the Table: Perspectives on Culinary History

Culture of the Fork

A Brief History of Everyday Food and Haute Cuisine in Europe

By
Giovanni Rebora
Giovanni Rebora,
Albert Sonnenfeld
Albert Sonnenfeld(Translator)
1998 • 224 pages

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21 released books

Arts and Traditions of the Table: Perspectives on Culinary History

Arts and Traditions of the Table: Perspectives on Culinary History is a 21-book series with 21 released primary works first released in 1993 with contributions by Hervé This, Giovanni Rebora, and Massimo Montanari.

Les Secrets de la casserole
Kitchen Mysteries: Revealing the Science of Cooking
Um Cientista na Cozinha
Il Cibo Come Cultura
Italian Cuisine: A Cultural History
British Food: An Extraordinary Thousand Years of History
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A Revolution In Eating

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The Science of the Oven

Eating History: Thirty Turning Points in the Making of American Cuisine
Hog and Hominy: Soul Food from Africa to America

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