Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 166
... preserved milk to the French navy and explorers going to the Far North . Until he was awarded a prize in 1810 for having invented the best method of preserving food for transport , he met much more opposition than encourage- ment , and ...
... preserved milk to the French navy and explorers going to the Far North . Until he was awarded a prize in 1810 for having invented the best method of preserving food for transport , he met much more opposition than encourage- ment , and ...
Page 231
... preserved pears and grapes and quinces . She must also keep preserved grapes in grape pulp and pots buried in the ground , as well as fresh Praenestine nuts kept in the same way , and Scantian quinces in jars , and other fruit that are ...
... preserved pears and grapes and quinces . She must also keep preserved grapes in grape pulp and pots buried in the ground , as well as fresh Praenestine nuts kept in the same way , and Scantian quinces in jars , and other fruit that are ...
Page 266
... PRESERVING The techniques of refrigeration and canning were developed less than two hundred years ago , but people have ... preserved in honey , or made into jams . Today we still * Contemporary recipes for potato bread usually call for ...
... PRESERVING The techniques of refrigeration and canning were developed less than two hundred years ago , but people have ... preserved in honey , or made into jams . Today we still * Contemporary recipes for potato bread usually call for ...
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