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 101
... pepper . Pepper was the spice par excellence of the Classical , as of the modern , world . It was already fairly common in Greece by the fifth century B.C. , although used for medicine rather than in cooking . Hippocrates recommended it ...
... pepper . Pepper was the spice par excellence of the Classical , as of the modern , world . It was already fairly common in Greece by the fifth century B.C. , although used for medicine rather than in cooking . Hippocrates recommended it ...
Page 249
... peppers . The mass of the people began their day several hours before they breakfasted , pausing only at about 10 A.M. for a bowl of maize porridge , sweetened with honey or spiced with red pepper . The main meal of the day came at the ...
... peppers . The mass of the people began their day several hours before they breakfasted , pausing only at about 10 A.M. for a bowl of maize porridge , sweetened with honey or spiced with red pepper . The main meal of the day came at the ...
Page 445
... Pepper , long 139 , 166 , 219 Pepper see Capsicum Pepys , Samuel 307 Perch 70 Persian influence on Arab cooking 175 Persian milk 177 Persimmon beer 295 Peruvian food and cooking 255-58 Pesticides 383-86 , 385 ; botanicals 386 ; needs of ...
... Pepper , long 139 , 166 , 219 Pepper see Capsicum Pepys , Samuel 307 Perch 70 Persian influence on Arab cooking 175 Persian milk 177 Persimmon beer 295 Peruvian food and cooking 255-58 Pesticides 383-86 , 385 ; botanicals 386 ; needs of ...
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