Food in HistorySurveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background. |
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Page 24
... vegetables may even have saved many of the early inhabitants from starvation . Man did not spread over the Americas until about 20,000 B.C. - some authorities say nearer 10,000 B.C. - by which time his weapons were of advanced de- sign ...
... vegetables may even have saved many of the early inhabitants from starvation . Man did not spread over the Americas until about 20,000 B.C. - some authorities say nearer 10,000 B.C. - by which time his weapons were of advanced de- sign ...
Page 29
... vegetables and fruits had taught her that some plants could be persuaded to grow where she wanted them instead of simply materializing at apparently random locales . The discovery may have been made first in the case of root vegetables ...
... vegetables and fruits had taught her that some plants could be persuaded to grow where she wanted them instead of simply materializing at apparently random locales . The discovery may have been made first in the case of root vegetables ...
Page 148
... vegetables . I was wondering whether they were going to leave their rice ; a second later there wasn't a grain left in their bowls . They all behaved in exactly the same way and I suppose this must be the nature of carpenters . " 20 It ...
... vegetables . I was wondering whether they were going to leave their rice ; a second later there wasn't a grain left in their bowls . They all behaved in exactly the same way and I suppose this must be the nature of carpenters . " 20 It ...
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