Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 18
... Greek cities in the Middle East , in Sicily ( where Greeks came in contact with the Phoenicians ) , in southern Italy , and in Asia Minor . Sybaris was established by Greeks in 720 B.C. in south- ern Italy , where for 200 years it was ...
... Greek cities in the Middle East , in Sicily ( where Greeks came in contact with the Phoenicians ) , in southern Italy , and in Asia Minor . Sybaris was established by Greeks in 720 B.C. in south- ern Italy , where for 200 years it was ...
Page 19
... Greek table . When they came in contact with the Greeks during the Medic Wars in the first half of the fifth century B.C. , they complained of leaving a Greek dinner hungry because there was nothing worth eating except the cereal ...
... Greek table . When they came in contact with the Greeks during the Medic Wars in the first half of the fifth century B.C. , they complained of leaving a Greek dinner hungry because there was nothing worth eating except the cereal ...
Page 23
... Greeks were cooking with wine , gra- tinéeing with cheese , making meat broth and gravy meat stews , stuffing birds , meats , fish and fig leaves , and serving combinations such as " browned pork ribs on cakes of finest meal . " They ...
... Greeks were cooking with wine , gra- tinéeing with cheese , making meat broth and gravy meat stews , stuffing birds , meats , fish and fig leaves , and serving combinations such as " browned pork ribs on cakes of finest meal . " They ...
Contents
MESOPOTAMIA EGYPT AND GREECE | 12 |
THE DARK AND MIDDLE AGES | 58 |
AND UNCOMMON FOODS | 178 |
Copyright | |
2 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 dessert 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 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