Food in HistoryA panoramic and entertaining survey of the significance of food through 50,000 years of world history, this is a completley revised, up-to-date edition of the classic deemed fascinating by the New York Times. 78 photos. |
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Page 133
Reay Tannahill. 17 and makes reference to soy sauce and fermented black bean sauce , since the occupant of the tomb was a wife of the first Marquis of Tai , it would appear that the soy bean was already becoming upwardly mobile . Whether ...
Reay Tannahill. 17 and makes reference to soy sauce and fermented black bean sauce , since the occupant of the tomb was a wife of the first Marquis of Tai , it would appear that the soy bean was already becoming upwardly mobile . Whether ...
Page 183
... sauce was so generally useful that in Paris the pro- fessional saucemaker had become a familiar figure by the fourteenth century.12 Included in his repertoire were ' yellow sauce ' , in which ginger and saffron predominated ; ' green sauce ...
... sauce was so generally useful that in Paris the pro- fessional saucemaker had become a familiar figure by the fourteenth century.12 Included in his repertoire were ' yellow sauce ' , in which ginger and saffron predominated ; ' green sauce ...
Page 232
... sauce of aubergines , salt , sugar and pepper Spit - roasted skylarks with lemon sauce Spit - roasted quails with sliced aubergines Stuffed spit - roasted pigeons with sugar and capers sprinkled over them Spit - roasted rabbits with sauce ...
... sauce of aubergines , salt , sugar and pepper Spit - roasted skylarks with lemon sauce Spit - roasted quails with sliced aubergines Stuffed spit - roasted pigeons with sugar and capers sprinkled over them Spit - roasted rabbits with sauce ...
Contents
THE PREHISTORIC WORLD I | 1 |
CHANGING THE FACE OF THE EARTH | 19 |
THE NEAR EAST EGYPT AND EUROPE | 43 |
Copyright | |
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Africa agricultural almond milk America animals Arabs asafoetida Asia Athenaeus barley beans became beef began boiled bread British butter cakes capsicums cattle century BC cheese China Chinese coffee cookery books cooking countries crop cuisine cultivation developed diet discovered disease dishes dried drink early East eggs Egypt eighteenth century Europe European fermented fish flatbread flavour flour French fresh fruit frumenty grain honey human India Indus Valley civilization jonnycake kind kitchen known land later lbid less liquamen maize meal meat medieval milk million modern mutton needed Neolithic Neolithic Revolution nineteenth century nomads peasant pease pudding pepper pigs plants Pliny the Elder population pork potatoes pounds protein Quoted recipes result rice rich roast Roman Rome salt sauce Sautéd seed seems sheep silphium soup spices sugar Sumer supply taste trade traveller truffles vegetables vitamin wheat wild wine