Food in HistorySurveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background. |
From inside the book
Results 1-3 of 81
Page 56
... became a common sight at the port of Muziris in Malabar . They " came with gold and returned with pepper , and Muziris resounded with the noise . " As Rome began to drain India of her spices , Indian merchants in turn had to look for ...
... became a common sight at the port of Muziris in Malabar . They " came with gold and returned with pepper , and Muziris resounded with the noise . " As Rome began to drain India of her spices , Indian merchants in turn had to look for ...
Page 88
... became squarer in shape to accommodate a central slit , through which whole grain could be trickled to the grinding surface . This saved lifting up the rubbing - stone every time another handful of grain was added . For thousands of ...
... became squarer in shape to accommodate a central slit , through which whole grain could be trickled to the grinding surface . This saved lifting up the rubbing - stone every time another handful of grain was added . For thousands of ...
Page 196
... became , in every sense , a royal headache . Exacting obedience from the merchants and ensuring the " market peace " were feasi- ble only if the place of sale was subject to regulation . It became the custom to establish different areas ...
... became , in every sense , a royal headache . Exacting obedience from the merchants and ensuring the " market peace " were feasi- ble only if the place of sale was subject to regulation . It became the custom to establish different areas ...
Contents
Maps | 7 |
INTRODUCTION New Worlds and New Foods | 236 |
The Americas | 244 |
Copyright | |
7 other sections not shown
Other editions - View all
Common terms and phrases
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