Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 230
... FRUIT ( see also individual entries ) Fruits were picked and eaten by primitive man wherever they grew wild . They were planted very early in history . The ancient Egyptians cultivated apples , dates , figs , sycamore figs , grapes ...
... FRUIT ( see also individual entries ) Fruits were picked and eaten by primitive man wherever they grew wild . They were planted very early in history . The ancient Egyptians cultivated apples , dates , figs , sycamore figs , grapes ...
Page 231
... fruit in quantity nevertheless . After the Empire was established , they sought special varieties of fruit everywhere . They ate almonds , apples , apricots , blackberries , blueberries , cherries , cornel berries , citrons , figs ...
... fruit in quantity nevertheless . After the Empire was established , they sought special varieties of fruit everywhere . They ate almonds , apples , apricots , blackberries , blueberries , cherries , cornel berries , citrons , figs ...
Page 322
... Fruit Beat the White of an Egg , and dip the Fruit in it ; let it lye on a Cloth that it may not wet ; then take fine sifted Sugar , and rowl the Fruit in it ' till ' tis quite cover'd with Sugar ; lay it on a Sieve in a Stove , or ...
... Fruit Beat the White of an Egg , and dip the Fruit in it ; let it lye on a Cloth that it may not wet ; then take fine sifted Sugar , and rowl the Fruit in it ' till ' tis quite cover'd with Sugar ; lay it on a Sieve in a Stove , or ...
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