Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
Results 1-3 of 74
Page 298
... book of the annals of the pontifex maximus Metellus , who 5 Athenaeus , The Deipnosophists , Book VII : 310 . 6 Athenaeus , The Deipnosophists , Book XIV , 647–48 . 7 Ibid . , Book XIV , 647 . 8 Macrobius , Oeuvres de Macrobe , Book II ...
... book of the annals of the pontifex maximus Metellus , who 5 Athenaeus , The Deipnosophists , Book VII : 310 . 6 Athenaeus , The Deipnosophists , Book XIV , 647–48 . 7 Ibid . , Book XIV , 647 . 8 Macrobius , Oeuvres de Macrobe , Book II ...
Page 328
... Book XII : 542 . 4 Ibid . , Book VII : 293 . 5 This and the following three quotes are taken from Travels of Anacharsis the Younger in Greece , Vol . II , Chapter XXV . 6 Livy , The History of Rome , Vol . XXXIX : VI . Athenaeus , The ...
... Book XII : 542 . 4 Ibid . , Book VII : 293 . 5 This and the following three quotes are taken from Travels of Anacharsis the Younger in Greece , Vol . II , Chapter XXV . 6 Livy , The History of Rome , Vol . XXXIX : VI . Athenaeus , The ...
Page 330
... Book XVIII : xxvii . 78 Quoted in John Beckmann , A History of Inventions and Discoveries , Vol . II , p . 389 . 79 8888 80 Grimod de la Reynière , Manuel des amphitryons , p . 112 . Kettner's Book of the Table , pp . 450-51 . 81 Honoré ...
... Book XVIII : xxvii . 78 Quoted in John Beckmann , A History of Inventions and Discoveries , Vol . II , p . 389 . 79 8888 80 Grimod de la Reynière , Manuel des amphitryons , p . 112 . Kettner's Book of the Table , pp . 450-51 . 81 Honoré ...
Contents
MESOPOTAMIA EGYPT AND GREECE | 12 |
ROME | 38 |
THE DARK AND MIDDLE AGES | 58 |
Copyright | |
3 other sections not shown
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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