Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 99
... keep a lesser household than the foresaid great sum shown here , in this book are devised nine other smaller houses , one for a lower prince , one for a duke , a marquess , an earl , a baron , barnette , a knight bacheler and a squyer ...
... keep a lesser household than the foresaid great sum shown here , in this book are devised nine other smaller houses , one for a lower prince , one for a duke , a marquess , an earl , a baron , barnette , a knight bacheler and a squyer ...
Page 165
... keeping meats sweet or " making them fresh when they stink . " These recipes were con- cerned only with removing bad ... keep fresh food fresh . With the introduction of the steamship , fish was brought to port packed in ice in 1820. It ...
... keeping meats sweet or " making them fresh when they stink . " These recipes were con- cerned only with removing bad ... keep fresh food fresh . With the introduction of the steamship , fish was brought to port packed in ice in 1820. It ...
Page 228
... keep large num- bers of fish for the table . From the day in about 90 B.C. when Licinius Murena established the first Roman seawater preserve for fish breeding and stocking , he was copied by other Roman aristocrats , the Philippi , the ...
... keep large num- bers of fish for the table . From the day in about 90 B.C. when Licinius Murena established the first Roman seawater preserve for fish breeding and stocking , he was copied by other Roman aristocrats , the Philippi , the ...
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