Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
Results 1-3 of 31
Page 23
... plant . It appears not to be identical with asafetida , though used in some- what the same way . Theophrastus described it as a plant with a thick root and celerylike leaf . The roots , he said , can be eaten fresh or cut up in vinegar ...
... plant . It appears not to be identical with asafetida , though used in some- what the same way . Theophrastus described it as a plant with a thick root and celerylike leaf . The roots , he said , can be eaten fresh or cut up in vinegar ...
Page 180
... plants of the thistle family . The plant with the edible stalk has sometimes been identified as a cardoon ( see CARDOON ) . Greek naturalist Theophrastus speaks of another plant with an erect stem , also edible , and a fruit vessel ...
... plants of the thistle family . The plant with the edible stalk has sometimes been identified as a cardoon ( see CARDOON ) . Greek naturalist Theophrastus speaks of another plant with an erect stem , also edible , and a fruit vessel ...
Page 214
... plants were listed by Theophrastus in the third century B.C. The Romans were also fa- miliar with several varieties which they ate both raw and cooked . In Spain , the plant reaches its peak of whiteness and sweetness in February , and ...
... plants were listed by Theophrastus in the third century B.C. The Romans were also fa- miliar with several varieties which they ate both raw and cooked . In Spain , the plant reaches its peak of whiteness and sweetness in February , and ...
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