Tuesday, April 28, 2020

Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe (Arts and Traditions of the Table: Perspectives on Culinary History)

Culture of the Fork is a short history of food in Europe (with an emphasis on Italy). The author delves in to the origin of foods, and also traces some as they go from "low class" to "high class". (Caviar, for example, was a poor man's food that became expensive due to shortages.) Transport was very slow, leading to each locality having its own tastes and cuisines. The cities would even become accustomed to "less fresh" food. Vegetables, especially "salad vegetables" had a very low caloric density, and thus were expensive for the nutrition provided. Today, the "old" food is most likely to be found among the poor and rural populations.

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