Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 17
... meal into the courtyard . For a very special occasion , a goldsmith gilds the horns of a heifer selected for sacrifice . The banquet takes place in the great pillared hall of the palace , where tables are set up for the feast . As yet ...
... meal into the courtyard . For a very special occasion , a goldsmith gilds the horns of a heifer selected for sacrifice . The banquet takes place in the great pillared hall of the palace , where tables are set up for the feast . As yet ...
Page 44
... meal , often the only one that amounted to anything , followed the end of the Roman business day , which , in the first century , was over at one P.M. After a visit to the baths , Romans as- sembled sometime between two and five P.M. ...
... meal , often the only one that amounted to anything , followed the end of the Roman business day , which , in the first century , was over at one P.M. After a visit to the baths , Romans as- sembled sometime between two and five P.M. ...
Page 128
... meal he ate the first day had been meant for his servant . The meal intended for him consisted of an exquisite soup , fillet of beef , a quarter of chicken au jus , marinated artichokes , spinach au jus , a handsome pear , a bunch of ...
... meal he ate the first day had been meant for his servant . The meal intended for him consisted of an exquisite soup , fillet of beef , a quarter of chicken au jus , marinated artichokes , spinach au jus , a handsome pear , a bunch of ...
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