Tales of the Table: A History of Western Cuisine

according America ancient animals baked became beef began birds boiled Book bread brought butter called caviar century B.C. cheese chefs chicken coffee common cookbooks cooking course cuisine cultivated dates dinner dishes drinking early eaten eating eggs eighteenth England English Europe feast figs fish flavor four France French fresh fruit give gourmet Greece Greeks guests half hall hand head herbs honey household important Italy keep kind king kitchen known late later lived Louis meal meat mentioned menu Middle Ages milk mixed nineteenth oysters Paris particularly pears pepper plant poor popular potato pounds prepared preserved recipes rich roasted Roman Rome royal salt sauce season served seventeenth century silver sixteenth century sometimes spices sugar truffles variety various vegetables vinegar wild wine wrote young