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 91
... things used in cookery or consumed at meals were imported . The most important belonging to the latter category were spices , dried fruits , almonds , and wine . The ingredients mentioned in the 440 recipes , and the dishes served at ...
... things used in cookery or consumed at meals were imported . The most important belonging to the latter category were spices , dried fruits , almonds , and wine . The ingredients mentioned in the 440 recipes , and the dishes served at ...
Page 107
... things as well . Much attention was paid to orcharding , and various fruits were imported , including " China oranges . " Thomas Tusser , of whom more presently , in his advice for September , says , among other things : The barberry ...
... things as well . Much attention was paid to orcharding , and various fruits were imported , including " China oranges . " Thomas Tusser , of whom more presently , in his advice for September , says , among other things : The barberry ...
Page 211
... things in that line almost seems to be regarded as indispen- sable . At the top of a food programme we nearly always read " Menu , " though " Bill of Fare " is far more expressive and thoroughly English . It may be argued that " Menu ...
... things in that line almost seems to be regarded as indispen- sable . At the top of a food programme we nearly always read " Menu , " though " Bill of Fare " is far more expressive and thoroughly English . It may be argued that " Menu ...
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