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 113
... domestic animals.1 14 " 15 Monks were allowed to eat meat only on a limited number of days in the year , and although one property belonging to the Bavarian abbey of Staffelsee could , in the early ninth century , list among its stores ...
... domestic animals.1 14 " 15 Monks were allowed to eat meat only on a limited number of days in the year , and although one property belonging to the Bavarian abbey of Staffelsee could , in the early ninth century , list among its stores ...
Page 217
... domestic water supply , when a casual instruction to " soak in several changes of water " involved some weary scullion in a great many trips to the well . Sometimes , the cook was able to avert disaster while the meat was simmering by ...
... domestic water supply , when a casual instruction to " soak in several changes of water " involved some weary scullion in a great many trips to the well . Sometimes , the cook was able to avert disaster while the meat was simmering by ...
Page 281
... domestic servants . In the late thirteenth and , more particularly , in the fourteenth cen- tury , many rich Italian households numbered Mongol ( or " Tar- tar " ) slaves among their possessions . Sinicized Mongols working in Italian ...
... domestic servants . In the late thirteenth and , more particularly , in the fourteenth cen- tury , many rich Italian households numbered Mongol ( or " Tar- tar " ) slaves among their possessions . Sinicized Mongols working in Italian ...
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