Food in HistorySurveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background. |
Contents
Maps | 7 |
INTRODUCTION New Worlds and New Foods | 236 |
The Americas | 244 |
Copyright | |
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Africa agriculture almond milk almonds American animal Apicius Arabs asafetida Asia Athenaeus Baghdad barley Basil Davidson beans became beef beer began boiled bread British Museum butter cattle century B.C. charqui cheese China Chinese cinnamon cookbooks cooking courtesy crop cuisine cultivation cyclamates developed diet discovered dishes domesticated dried drink early East Egypt Europe European fermented fish flavor flour France fresh fruit frumenty grain Greece Greek honey Ibid India juice kitchen kumiss land later liquamen London maize meal meat medieval merchants milk millennium B.C. mutton neolithic neolithic revolution nineteenth century nomads northern Paris peasant pease pudding pepper pigs plants population pork potatoes pounds prehistoric probably protein Quoted recipes rice rich roast Roman Rome salt sauce seeds sheep silphium sometimes soup spices sugar Sumer supply taste techniques tion towns trade Trustees tury vegetables vitamins wheat wild wine