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. |
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Page 67
... French " appears instead of " Normans . " It is true that Normandy was a fief of the French crown , but the ruling class of the dukedom were Norsemen , the Viking chief Rollo or Rolfganger having wrested the province from Charles the ...
... French " appears instead of " Normans . " It is true that Normandy was a fief of the French crown , but the ruling class of the dukedom were Norsemen , the Viking chief Rollo or Rolfganger having wrested the province from Charles the ...
Page 73
... French . Our first cookery book , or rather manuscript , was written by Alexander Neckam ( Augustinian canon , and ... French , though " lamb " holds sturdily on to the Anglo - Saxon . The words " dinner " and " supper " are also Norman ...
... French . Our first cookery book , or rather manuscript , was written by Alexander Neckam ( Augustinian canon , and ... French , though " lamb " holds sturdily on to the Anglo - Saxon . The words " dinner " and " supper " are also Norman ...
Page 117
... French terms , and we have discovered that this is quite common . A " jigget " of mutton is , of course , a " gigot , " and we have identified an “ ashet ” as an " assiette . " The " petticoat tails " she requested me to buy at the ...
... French terms , and we have discovered that this is quite common . A " jigget " of mutton is , of course , a " gigot , " and we have identified an “ ashet ” as an " assiette . " The " petticoat tails " she requested me to buy at the ...
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