Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
Results 1-3 of 45
Page 28
... particularly well - fat- tened poultry of all kinds , plenty of game including pheasants and partridge , wild rabbits nourished on thyme , rosemary , and other native herbs , wild boar from the forests , roebuck from the isle of Melos ...
... particularly well - fat- tened poultry of all kinds , plenty of game including pheasants and partridge , wild rabbits nourished on thyme , rosemary , and other native herbs , wild boar from the forests , roebuck from the isle of Melos ...
Page 77
... particularly verjuice , was used . Verjuice ** was sometimes made from unripe grapes , as it had been in Rome , sometimes from gooseberries or crab apples . It was dispensed in quantity . In Le Ménagier , a case is cited of a household ...
... particularly verjuice , was used . Verjuice ** was sometimes made from unripe grapes , as it had been in Rome , sometimes from gooseberries or crab apples . It was dispensed in quantity . In Le Ménagier , a case is cited of a household ...
Page 246
A History of Western Cuisine Barbara Norman Makanowitzky. particularly fond of sow's matrix , preferably one from a sow that had just miscarried . As recently as 1808 , one of the fashionable dishes cited by gourmet Grimod de la Reynière ...
A History of Western Cuisine Barbara Norman Makanowitzky. particularly fond of sow's matrix , preferably one from a sow that had just miscarried . As recently as 1808 , one of the fashionable dishes cited by gourmet Grimod de la Reynière ...
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