Culture and Cuisine: A Journey Through the History of Food |
Common terms and phrases
antiquity Apicius appear Archestratus aromatic Athenaeus bacon baked banquet Bibliothèque nationale boiled bouillabaisse bouillon bread Brillat-Savarin butter cakes called Carême Carême's cheese chef chicken cloves cookbooks cooking crayfish culinary demi-glace dessert dinner dish eaten eggs eighteenth century entrées fact filet fish flavor flour forcemeat France French cuisine fruit garum gastronomical gourmet Grand Cuisine Greeks and Romans grilled guests herbs honey ingredients invention Italian Italian cuisine juice kitchen Laguipière maîtres d'hôtel Massialot meal meat medieval medieval cuisine menu Middle Ages mixed mixture modern moisten nineteenth century nonetheless oven Paris pastry pâtés pepper Pierre de Lune pine nuts prepared purée recipes regional repast restaurants roast Saint Petersburg salt sauce sausages season served seventeenth century sixteenth century sort soup Spanish cuisine spices stews sugar sweet Taillevent taste truffles tury veal vegetables verjuice wine