Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 17
... hall of the palace , where tables are set up for the feast . As yet there is neither dining room nor any permanent arrangement for eating ; furniture is moved in when needed . In the Iliad , Hephaestus , the god of fire , forges three ...
... hall of the palace , where tables are set up for the feast . As yet there is neither dining room nor any permanent arrangement for eating ; furniture is moved in when needed . In the Iliad , Hephaestus , the god of fire , forges three ...
Page 89
... Hall's Chronicle is the cor- onation of Queen Anne , wife of Henry VIII , in 1533. To a chorus of trumpets , the Duke of Suffolk , high steward of England , and Lord William Haward entered the dining hall on horseback pre- ceded by ...
... Hall's Chronicle is the cor- onation of Queen Anne , wife of Henry VIII , in 1533. To a chorus of trumpets , the Duke of Suffolk , high steward of England , and Lord William Haward entered the dining hall on horseback pre- ceded by ...
Page 328
... Hall , Hall's Chronicle , pp . 804-05 . Paul Hentzner , A Journey into England ( 1598 ) , p . 20 . Richard Hakluyt , The Principal Navigations , Voyages , Traffiques , and Discoveries of the English Nation , Vol . I , p . 282 . The ...
... Hall , Hall's Chronicle , pp . 804-05 . Paul Hentzner , A Journey into England ( 1598 ) , p . 20 . Richard Hakluyt , The Principal Navigations , Voyages , Traffiques , and Discoveries of the English Nation , Vol . I , p . 282 . The ...
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