Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
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Page 25
... honey were popular in Greece twenty - three centuries ago as they are in parts of the Medi- terranean today . Other sweet desserts were pancakes flavored with sesame and curds made with honey . Such delicacies were not for the poor ...
... honey were popular in Greece twenty - three centuries ago as they are in parts of the Medi- terranean today . Other sweet desserts were pancakes flavored with sesame and curds made with honey . Such delicacies were not for the poor ...
Page 240
... honey to be at its best . The most famous honey in Greece has borne the name of Mount Hymettus near Athens for over 2,000 years . HORSEMEAT Horsemeat is eaten in many countries today and is regarded as extremely healthful . Special ...
... honey to be at its best . The most famous honey in Greece has borne the name of Mount Hymettus near Athens for over 2,000 years . HORSEMEAT Horsemeat is eaten in many countries today and is regarded as extremely healthful . Special ...
Page 298
... honey , adding considerable pepper , and soften ; it be- comes dark with the poppy - seed . Flattening it all out make it into a square . Then mash some white sesame , soften it with boiled honey , and draw it out into two thin slabs ...
... honey , adding considerable pepper , and soften ; it be- comes dark with the poppy - seed . Flattening it all out make it into a square . Then mash some white sesame , soften it with boiled honey , and draw it out into two thin slabs ...
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