Food in History

Africa agriculture almonds American ANGELES animal Arabs Asia Athenaeus Baghdad barley Basil Davidson beans became beef began boiled bread British Museum butter CALIFORN capsicum cattle century B.C. charqui cheese China Chinese coffee cookbooks cooking countries courtesy crop cuisine cyclamates developed diet discovered dishes dried drink early East Egypt eighteenth century England Europe European farming fish flavor flour France French fresh fruit Gouda cheeses grain Ibid improved India industrial juice kitchen land later London maize meal meat medieval Ménagier de Paris milk mutton neolithic revolution nineteenth century nomads North P. L. Simmonds Paris peasant pease pudding pepper plants Pliny the Elder population pork potatoes pounds production protein Quoted recipes rice roast Roman Rome salt sauce sheep silphium soup spices sugar supplies taste tion towns trade traveler truffles Trustees tury Ucko and Dimbleby vegetables vitamin wheat wine