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 153
... dishes which used rice flour , and much probably also went to make rice wine , of which fifty - four different varieties were recorded in Marco Polo's time . For important banquets , Chinese hosts would call in a profes- sional caterer ...
... dishes which used rice flour , and much probably also went to make rice wine , of which fifty - four different varieties were recorded in Marco Polo's time . For important banquets , Chinese hosts would call in a profes- sional caterer ...
Page 334
... dishes of : Jugged hare A marrow pudding Stewed eels Stewed carp A palpatoon , or " pupton , " of pigeons ( a type of hot pâté ) A roast pig SECOND COURSE Four partridges and two quails Lobsters Almond cheesecakes and custards with ...
... dishes of : Jugged hare A marrow pudding Stewed eels Stewed carp A palpatoon , or " pupton , " of pigeons ( a type of hot pâté ) A roast pig SECOND COURSE Four partridges and two quails Lobsters Almond cheesecakes and custards with ...
Page 335
Reay Tannahill. types of dish - appetizers , main dishes , and " afters " -each group subdivided into smaller groups . APPETIZERS Soups , thick and clear Hors d'oeuvre , sometimes called assiettes volantes or entrées volantes ( " flying ...
Reay Tannahill. types of dish - appetizers , main dishes , and " afters " -each group subdivided into smaller groups . APPETIZERS Soups , thick and clear Hors d'oeuvre , sometimes called assiettes volantes or entrées volantes ( " flying ...
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 developed diet discovered dishes 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 Ménagier de Paris 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 vegetables vitamins wheat wild wine