Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 24
... Fish , which Homer had scorned , now took the place of honor at the banquet table . Having such an abundance of fish at hand , the Greeks disdained the smaller fry and sought larger and rarer fish , many imported from other parts of the ...
... Fish , which Homer had scorned , now took the place of honor at the banquet table . Having such an abundance of fish at hand , the Greeks disdained the smaller fry and sought larger and rarer fish , many imported from other parts of the ...
Page 225
... fish is one of the most neglected today . For the world as a whole , fish represents only 2 percent of foods consumed . It has been alternately despised and prized throughout history . In Mesopotamia , fresh and smoked fish were eaten ...
... fish is one of the most neglected today . For the world as a whole , fish represents only 2 percent of foods consumed . It has been alternately despised and prized throughout history . In Mesopotamia , fresh and smoked fish were eaten ...
Page 228
... fish for the table . From the day in about 90 B.C. when Licinius Murena established the first Roman seawater preserve for fish breeding and stocking , he was copied by other Roman aristocrats , the Philippi , the Hor- tensii , Lucullus ...
... fish for the table . From the day in about 90 B.C. when Licinius Murena established the first Roman seawater preserve for fish breeding and stocking , he was copied by other Roman aristocrats , the Philippi , the Hor- tensii , Lucullus ...
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