Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 68
... late - four- teenth - century poem Piers the Plowman speaks with disapproval of the rich now eating in a room by themselves , cut off from the poor in the hall . Conflict between old customs and the nobleman's grow- ing desire for ...
... late - four- teenth - century poem Piers the Plowman speaks with disapproval of the rich now eating in a room by themselves , cut off from the poor in the hall . Conflict between old customs and the nobleman's grow- ing desire for ...
Page 90
... late as 1630 , a live dwarf was served up in a cold pie for the entertainment of King Charles and Queen Hen- rietta Maria of England . This was the era of the four - and - twenty blackbirds baked in a pie of the old nursery rhyme , and ...
... late as 1630 , a live dwarf was served up in a cold pie for the entertainment of King Charles and Queen Hen- rietta Maria of England . This was the era of the four - and - twenty blackbirds baked in a pie of the old nursery rhyme , and ...
Page 96
... late sixteenth and seventeenth centuries . Yet it is surprising how medieval the table remained even in the late sixteenth century . Indeed , one of the most striking features of the medieval cuisine is how long it lasted . If there was ...
... late sixteenth and seventeenth centuries . Yet it is surprising how medieval the table remained even in the late sixteenth century . Indeed , one of the most striking features of the medieval cuisine is how long it lasted . If there was ...
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