A History of Food: From Manna to MicrowaveCovers the history of food from before the time of Christ to the present day, covering such topics as a Roman dinner, Chinese food in the last millennium BC, the Arab world, Jews in Egypt, Mughal food in India, peasant life, home cures, French courtly cooking, vegetables in London, the diet of North American settlers, restaurants--the beginnings, food at its worst, food in wartime, safe foods, a healthy diet, and many more. Contains extracts from the diaries and cookery books of epicures throughout the century which tell of new foods brought back from the New World and the influence of religion on diet. Contains over 30 historic recipes, with cookable versions of some of them. |
Contents
The European dawn from 1000 to 1600 | 48 |
New horizons from 1600 to 1800 | 78 |
New drinks from the East and West | 93 |
Copyright | |
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Common terms and phrases
almonds Apicius bacon baked bay leaf beans beef black pepper boiled bouquet garni bread Britain British Buddhist butter cardamom casserole cheese chicken China Chinese Chinese cuisine chocolate chopped cinnamon cloves coffee cold cookbook cooking coriander cuisine cumin diet dinner dishes dough dried drink eaten eggs eighteenth century English Europe fish flavour flour fowl French fresh freshly ground black fried fruit garlic ghee ginger grain ground black pepper Hannah Glasse haute cuisine heat India ingredients khichri kitchen meal meat Ménagier de Paris midday milk minutes mixed modern nineteenth century onions oven parsley pastry peas pieces pint pork potatoes pudding rations recipe rice roast Roman salt sauce season seeds served sesame seventeenth century simmer sliced soup soy sauce spices spoon stew stir style suet sugar sweet tablespoons taste teaspoon teaspoon ground turkey vegetables vegetarian vinegar wine