Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 14
A History of Western Cuisine Barbara Norman Makanowitzky. fresh and smoked fish , grilled , roasted , or broiled mutton , beef , pork , and fowl , especially fattened for the table , lettuce and other fresh and dried vegetables , various ...
A History of Western Cuisine Barbara Norman Makanowitzky. fresh and smoked fish , grilled , roasted , or broiled mutton , beef , pork , and fowl , especially fattened for the table , lettuce and other fresh and dried vegetables , various ...
Page 165
... fresh when they stink . " These recipes were con- cerned only with removing bad smell and taste ; that rotten food was unhealthy was not a consideration , though serious or fatal food poisoning had been common for centuries . Some of ...
... fresh when they stink . " These recipes were con- cerned only with removing bad smell and taste ; that rotten food was unhealthy was not a consideration , though serious or fatal food poisoning had been common for centuries . Some of ...
Page 253
... fresh in transport . He used to send fresh oysters to Emperor Trajan when the latter was many days ' journey from the sea . After the Roman Empire fell , oysters were eaten by rich and poor alike . In a book called Diets Dry Dinner ...
... fresh in transport . He used to send fresh oysters to Emperor Trajan when the latter was many days ' journey from the sea . After the Roman Empire fell , oysters were eaten by rich and poor alike . In a book called Diets Dry Dinner ...
Contents
MESOPOTAMIA EGYPT AND GREECE | 12 |
THE DARK AND MIDDLE AGES | 58 |
AND UNCOMMON FOODS | 178 |
Copyright | |
2 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 dessert 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 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