Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 231
... pears , plums , pome- granates , raspberries , sorb apples , strawberries , and watermelon . Berries came from northern Italy , pomegranates from Africa , large cherries from Pontus , peaches from Persia , pears and plums from Armenia ...
... pears , plums , pome- granates , raspberries , sorb apples , strawberries , and watermelon . Berries came from northern Italy , pomegranates from Africa , large cherries from Pontus , peaches from Persia , pears and plums from Armenia ...
Page 258
... PEAR Pears grew wild in Greece and Italy . The Greeks served them in water at their symposia . Many varieties were cultivated by the Romans - thirty - six according to Pliny . The Romans ate pears raw , dried , or preserved in honey ...
... PEAR Pears grew wild in Greece and Italy . The Greeks served them in water at their symposia . Many varieties were cultivated by the Romans - thirty - six according to Pliny . The Romans ate pears raw , dried , or preserved in honey ...
Page 317
... Pears Oranges Olives Syllabubs * Cakes Sweetmeats Olives Apples Chestnuts THE AMBIGU The ambigu was an eighteenth - century invention , a one - course meal of hot or cold dishes or both , all placed on the table at once . Normally there ...
... Pears Oranges Olives Syllabubs * Cakes Sweetmeats Olives Apples Chestnuts THE AMBIGU The ambigu was an eighteenth - century invention , a one - course meal of hot or cold dishes or both , all placed on the table at once . Normally there ...
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