Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
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Page 61
... drinking began . If there was no more press- ing business , drinking occupied the rest of the afternoon , some- times accompanied by accounts of heroic exploits by minstrels and singing and dancing . Any presentable stranger was ...
... drinking began . If there was no more press- ing business , drinking occupied the rest of the afternoon , some- times accompanied by accounts of heroic exploits by minstrels and singing and dancing . Any presentable stranger was ...
Page 111
... drinking hot water and warm wine during meals . As late as 1702 , Lémery warned that Italians and Spaniards had paid with their lives for the pleasure of drinking iced drinks . Nevertheless , by the end of the seventeenth century ...
... drinking hot water and warm wine during meals . As late as 1702 , Lémery warned that Italians and Spaniards had paid with their lives for the pleasure of drinking iced drinks . Nevertheless , by the end of the seventeenth century ...
Page 281
... drinking five times as much tea as coffee . The United States , which had started as a tea - drinking country and switched to coffee after the Boston Tea Party , drinks twenty - five times as much coffee as tea . ΤΟΜΑΤΟ The tomato ...
... drinking five times as much tea as coffee . The United States , which had started as a tea - drinking country and switched to coffee after the Boston Tea Party , drinks twenty - five times as much coffee as tea . ΤΟΜΑΤΟ The tomato ...
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