Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 106
... sixteenth - century cookbooks ; sliced oranges and lemons powdered with sugar were a favorite salad . In the midseventeenth century , oranges and lemons often headed the list of second - course dishes . Pomegranate was another popular ...
... sixteenth - century cookbooks ; sliced oranges and lemons powdered with sugar were a favorite salad . In the midseventeenth century , oranges and lemons often headed the list of second - course dishes . Pomegranate was another popular ...
Page 109
... sixteenth century , did not come into general use in the rest of Europe until the Spanish sold their monopoly on cacao in the eighteenth century . The introduction of chocolate , tea , and coffee greatly increased the demand for sugar ...
... sixteenth century , did not come into general use in the rest of Europe until the Spanish sold their monopoly on cacao in the eighteenth century . The introduction of chocolate , tea , and coffee greatly increased the demand for sugar ...
Page 110
A History of Western Cuisine Barbara Norman Makanowitzky. sixteenth century alarmed many . Herbalist Gerard , writing in 1597 , warned that of " the earthie excrescences called mushrooms . . fewe of them are good to be eaten and most of ...
A History of Western Cuisine Barbara Norman Makanowitzky. sixteenth century alarmed many . Herbalist Gerard , writing in 1597 , warned that of " the earthie excrescences called mushrooms . . fewe of them are good to be eaten and most of ...
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