Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 216
... coffee , some time early in the sixteenth century . Coffee had a number of counts against it from the start . It was new , it was a stimulant , and it came from the land of infidels . The medical profession predicted dire consequences ...
... coffee , some time early in the sixteenth century . Coffee had a number of counts against it from the start . It was new , it was a stimulant , and it came from the land of infidels . The medical profession predicted dire consequences ...
Page 218
... coffee industry has given rise to the highly specialized pro- fession of coffee tasting . 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 ...
... coffee industry has given rise to the highly specialized pro- fession of coffee tasting . 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 ...
Page 281
... coffee , Englishmen preferred tea . By 1860 , every inhabitant of England consumed 2.67 pounds of tea per year ; by 1908 , six pounds . By the midtwentieth century , the En- glish were drinking five times as much tea as coffee . The ...
... coffee , Englishmen preferred tea . By 1860 , every inhabitant of England consumed 2.67 pounds of tea per year ; by 1908 , six pounds . By the midtwentieth century , the En- glish were drinking five times as much tea as coffee . The ...
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