A History of Food: From Manna to Microwave

Front Cover
BBC Books, 1991 - Cooking - 184 pages
Covers 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.

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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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