Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
Results 1-3 of 52
Page 59
... Middle Ages is marked by a significant absence of change . The description of Hrothgar's great mead hall in the eighth - century epic Beowulf could as well be of the hall of a fifteenth - century English manor house ... Dark and Middle Ages.
... Middle Ages is marked by a significant absence of change . The description of Hrothgar's great mead hall in the eighth - century epic Beowulf could as well be of the hall of a fifteenth - century English manor house ... Dark and Middle Ages.
Page 66
... Middle Ages even as early as the twelfth century , when they were sold by street criers in Paris . Writ- ing at that time , English scientist Alexander Neckam speaks of garlic sauce for roast pork and , for fish , green " savory " made ...
... Middle Ages even as early as the twelfth century , when they were sold by street criers in Paris . Writ- ing at that time , English scientist Alexander Neckam speaks of garlic sauce for roast pork and , for fish , green " savory " made ...
Page 73
... Ages ; copies have been found that date back to the eighth and ninth centuries , and the book was mentioned by Saint Odon , abbot of Cluny in the tenth century . A new manuscript copy was made in Italy in the ... Dark and Middle Ages.
... Ages ; copies have been found that date back to the eighth and ninth centuries , and the book was mentioned by Saint Odon , abbot of Cluny in the tenth century . A new manuscript copy was made in Italy in the ... Dark and Middle Ages.
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