Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 50
... Later it was made from anchovies , and still later developed into a luxury condiment manufactured from oysters , the liver of red mullet , shrimp , sea urchins , and other rich ingredients . Muria was an in- ferior garum , often highly ...
... Later it was made from anchovies , and still later developed into a luxury condiment manufactured from oysters , the liver of red mullet , shrimp , sea urchins , and other rich ingredients . Muria was an in- ferior garum , often highly ...
Page 241
... later than in the Mediterranean . When François Ier of France visited the Pope in Nice in the midsixteenth century , his physician wrote of his astonishment at being served wine cooled with ice from the neighboring mountains . The ...
... later than in the Mediterranean . When François Ier of France visited the Pope in Nice in the midsixteenth century , his physician wrote of his astonishment at being served wine cooled with ice from the neighboring mountains . The ...
Page 290
... later , Dumas praised it heartily , comparing the flavor to beef and noting it was so healthful fishermen attributed their excellent constitutions to eating it . Whales make very definite seasonal migrations over distances up to 3,000 ...
... later , Dumas praised it heartily , comparing the flavor to beef and noting it was so healthful fishermen attributed their excellent constitutions to eating it . Whales make very definite seasonal migrations over distances up to 3,000 ...
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