Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 181
... According to Beckmann , the globe artichoke was brought to Italy from the Levant in the fifteenth century , at which time it was considered a new vegetable . Hermolaus Barbarus , who died in 1494 , wrote that the plant was first seen in ...
... According to Beckmann , the globe artichoke was brought to Italy from the Levant in the fifteenth century , at which time it was considered a new vegetable . Hermolaus Barbarus , who died in 1494 , wrote that the plant was first seen in ...
Page 218
... According to the Coffee Brewing Center of New York , new coffee tasters are trained by the old timers over a period of about three years . No special talents are required for the job , but nonsmokers are preferred . Contrary to popular ...
... According to the Coffee Brewing Center of New York , new coffee tasters are trained by the old timers over a period of about three years . No special talents are required for the job , but nonsmokers are preferred . Contrary to popular ...
Page 220
... according to Pliny , who adds that even in his times ( the first century A.D. ) , puppy flesh was presented at din- ners held in honor of the gods . North American Indians also ate dogs . Young dogs were sold in the marketplace in Aztec ...
... according to Pliny , who adds that even in his times ( the first century A.D. ) , puppy flesh was presented at din- ners held in honor of the gods . North American Indians also ate dogs . Young dogs were sold in the marketplace in Aztec ...
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