Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
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Page 29
... give the signal for circulating bumpers , name the toasts , and see that all the laws of drinking are observed . . . . After the table had been several times wiped with a sponge , we seated ourselves around it on couches with coverlets ...
... give the signal for circulating bumpers , name the toasts , and see that all the laws of drinking are observed . . . . After the table had been several times wiped with a sponge , we seated ourselves around it on couches with coverlets ...
Page 81
... give a pleasant odor . In France , flowers sometimes replaced tablecloths . Flowers and herbs were valued for their smell and the protection they were believed to give against diseases . Floors of houses and churches were strewn with ...
... give a pleasant odor . In France , flowers sometimes replaced tablecloths . Flowers and herbs were valued for their smell and the protection they were believed to give against diseases . Floors of houses and churches were strewn with ...
Page 88
... give a feast and tourney with sixty knights " to abide all comers " and sixty ladies " fresh ap- parelled to keep them company " in honor of the Earl of Ostrevant , brother of the French king . The Earl , who was awarded the Order of ...
... give a feast and tourney with sixty knights " to abide all comers " and sixty ladies " fresh ap- parelled to keep them company " in honor of the Earl of Ostrevant , brother of the French king . The Earl , who was awarded the Order of ...
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