Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
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Page 180
... America . Despite the expression " as American as apple pie , " the apple is not native to the United States and was ... Americas by early European settlers , in this case , the Spanish . According to one Egyptologist , the apricot is ...
... America . Despite the expression " as American as apple pie , " the apple is not native to the United States and was ... Americas by early European settlers , in this case , the Spanish . According to one Egyptologist , the apricot is ...
Page 182
... America by the Spaniards . Mentioned in ancient times by Greeks , Romans , and Arabs , it became known in England ... America's economy , was not eaten in quan- tity until very recently . It appeared in United States markets only in the ...
... America by the Spaniards . Mentioned in ancient times by Greeks , Romans , and Arabs , it became known in England ... America's economy , was not eaten in quan- tity until very recently . It appeared in United States markets only in the ...
Page 204
... America when beer was a nickel . Caviar is no longer com- mercially exploited in America because there are few sturgeon left ; the American , in any case , was never the best quality . The salted roe of various species of sturgeon ...
... America when beer was a nickel . Caviar is no longer com- mercially exploited in America because there are few sturgeon left ; the American , in any case , was never the best quality . The salted roe of various species of sturgeon ...
Contents
MESOPOTAMIA EGYPT AND GREECE | 12 |
ROME | 38 |
THE DARK AND MIDDLE AGES | 58 |
Copyright | |
3 other sections not shown
Common terms and phrases
Alexandre Dumas almond almond milk Anacharsis Apicius asparagus Athenaeus baked banquet beans became beef birds boiled Book bread butter cabbage cheese chefs chicken chocolate coffee Columella cookbooks cooking cream cuisine cultivated dinner dishes drinking Dumas early eaten eating eggs Egyptians eighteenth century England English entremets Europe feast fifteenth figs fish flavor flour Forme of Cury fourth century B.C. France French fresh fruit garum gourmet Greece Greeks Greeks and Romans Grimod guests Hannah Glasse haute cuisine herbs honey household king kitchen Loeb Classical Library London Louis meal meat medieval menu Middle Ages milk mushrooms nineteenth century onions oysters Paris partridge pastry peas pepper pickled plant platter Pliny popular pork potato pounds recipes restaurants Reynière rich roasted Rome royal saffron salad salt sauce served sesterces seventeenth century sixteenth century soup spices stewed stuffed sugar Theophrastus truffles turkey vegetables verjuice vinegar wild wine wrote yolks