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 61
... barley seed . Let him drop the grain uniformly two fingers deep . . . use up one shekel of barley for each garush [ a strip of land roughly six to seven yards long ] . If the barley seed does not sink in properly , change your coulter ...
... barley seed . Let him drop the grain uniformly two fingers deep . . . use up one shekel of barley for each garush [ a strip of land roughly six to seven yards long ] . If the barley seed does not sink in properly , change your coulter ...
Page 79
... barley puls , it is clear that the result must have been an oily , highly seasoned paste rather than a porridge . The Greeks , said Pliny , " soak some barley in water [ probably for a few days ] and then leave it for a night to dry ...
... barley puls , it is clear that the result must have been an oily , highly seasoned paste rather than a porridge . The Greeks , said Pliny , " soak some barley in water [ probably for a few days ] and then leave it for a night to dry ...
Page 80
... barley - pastes but barley gruel and barley bread . With this basic fare , he would have a handful of olives , a few figs , or some goat's milk cheese . Occasionally there would be salt fish as a relish . The meal was washed down ...
... barley - pastes but barley gruel and barley bread . With this basic fare , he would have a handful of olives , a few figs , or some goat's milk cheese . Occasionally there would be salt fish as a relish . The meal was washed down ...
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 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