Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
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Page 109
... century , did not come into general use in the rest of Europe until the Spanish sold their monopoly on cacao in the ... seventeenth - century cookbooks were entirely devoted to recipes for candying violets , preserving elder flowers in ...
... century , did not come into general use in the rest of Europe until the Spanish sold their monopoly on cacao in the ... seventeenth - century cookbooks were entirely devoted to recipes for candying violets , preserving elder flowers in ...
Page 110
... seventeenth century , and with their cultivation , both the danger and the fear of eating them diminished . A great advance in this era of scientific endeavor was the intro- duction of muzzled pigs for truffle hunting . The truffle ...
... seventeenth century , and with their cultivation , both the danger and the fear of eating them diminished . A great advance in this era of scientific endeavor was the intro- duction of muzzled pigs for truffle hunting . The truffle ...
Page 181
... sixteenth century on . Chapters were devoted to them in seventeenth - century cookbooks , which featured dishes like artichoke pies . Jerusalem artichokes , not to be confused with globe artichokes , originated in the Americas and were ...
... sixteenth century on . Chapters were devoted to them in seventeenth - century cookbooks , which featured dishes like artichoke pies . Jerusalem artichokes , not to be confused with globe artichokes , originated in the Americas and were ...
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