Cooking Through the CenturiesJ.M. Dent & Sons Limited, 1931 - 242 pages A history of food and eating, using mostly secondary sources; a few recipes and a section on cooking in the time of the ancient Britons. |
Contents
CHAP PAGE PREFACE ix | 1 |
FOOD AND COOKERY IN THE STONE Age | 3 |
FOOD AND COOKERY IN THE BRONZE AND EARLY IRON AGES ANCIENT BRITONS | 12 |
Copyright | |
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Common terms and phrases
alcoholic American Anglo-Saxon apples baked Bayeux Tapestry beef began beginning beverages boiled bones bottle bowl bread Britain British bronze Bronze Age butter cakes cane sugar cheese chocolate claret coffee common cookery cooking course cream culinary dinner dish domestic early Edward the Confessor eggs Ellwanger Empire England English example feast fire fish flavour FOOD AND COOKERY food and drink foreign French fruit G. G. Coulton globe artichoke hall Hannah Glasse important India interesting invented iron Iron Age kind kitchen known later liquor Livery Companies London meals meat mentioned milk mutton native NEOLITHIC Norman nutmeg Oxford oysters pepper period possessed potato present writer produce pudding recipes regards roasted Roman Roman Britain Rörek salt sauce says seventeenth century Spice Islands spices spit spoon Stone Age sugar supper thegn things tion Tudor veal vegetable vitamins wheat wine