Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 47
... rich Romans under the Empire . Along with food and entertainment , dining rooms , their furniture and tableware had become increasingly elaborate . The couches and table were per- manently installed , always following the pattern of ...
... rich Romans under the Empire . Along with food and entertainment , dining rooms , their furniture and tableware had become increasingly elaborate . The couches and table were per- manently installed , always following the pattern of ...
Page 48
... rich men who failed to give their clients at least three pounds of silverware for the festival of Satur- nalia , and Emperor Pescennius Niger found it necessary to forbid soldiers on campaign to drink out of silver cups . Tablespoons ...
... rich men who failed to give their clients at least three pounds of silverware for the festival of Satur- nalia , and Emperor Pescennius Niger found it necessary to forbid soldiers on campaign to drink out of silver cups . Tablespoons ...
Page 50
... rich . Later it was made from anchovies , and still later developed into a luxury condiment manufactured from oysters , the liver of red mullet , shrimp , sea urchins , and other rich ingredients . Muria was an in- ferior garum , often ...
... rich . Later it was made from anchovies , and still later developed into a luxury condiment manufactured from oysters , the liver of red mullet , shrimp , sea urchins , and other rich ingredients . Muria was an in- ferior garum , often ...
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