Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
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Page 110
... caviar , though brought from Russia by the Hanseatic League in the fifteenth and sixteenth centuries , did not begin to gain favor until the mideighteenth , but foie gras was esteemed in France two hundred years before that . Turtle ...
... caviar , though brought from Russia by the Hanseatic League in the fifteenth and sixteenth centuries , did not begin to gain favor until the mideighteenth , but foie gras was esteemed in France two hundred years before that . Turtle ...
Page 204
... CAVIAR ( see also STURGEON ) Almost all caviar comes from the rivers of the Caspian and Black Seas and the Sea of Azov , though sturgeon was once so plentiful in the United States that quantities of American caviar were exported to ...
... CAVIAR ( see also STURGEON ) Almost all caviar comes from the rivers of the Caspian and Black Seas and the Sea of Azov , though sturgeon was once so plentiful in the United States that quantities of American caviar were exported to ...
Page 225
A History of Western Cuisine Barbara Norman Makanowitzky. FISH ( see also CARP , CAVIAR , HERRING , STURGEON ) The Belly , miracle of ingenuity , Brings the parrot - wrasse , Submerged in Sicilian water , Alive to the table ; Pulls ...
A History of Western Cuisine Barbara Norman Makanowitzky. FISH ( see also CARP , CAVIAR , HERRING , STURGEON ) The Belly , miracle of ingenuity , Brings the parrot - wrasse , Submerged in Sicilian water , Alive to the table ; Pulls ...
Contents
MESOPOTAMIA EGYPT AND GREECE | 12 |
THE DARK AND MIDDLE AGES | 58 |
AND UNCOMMON FOODS | 178 |
Copyright | |
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