A History of the World in Five MenusAuthorHouse, 2015年3月13日 - 192 頁 This book investigates five menus, from England, France, Germany, Italy and Spain. These dishes may seem truly national, or even regional, but the reality is very different. Few of the ingredients used originated in Europe, and many have travelled half way around the world. Tracing the history of the dishes opens up the whole of human history. We can see the importance of food in the ancient migrations and struggles to survive of our earliest ancestors, in the development of farming, trade and technology, and in the European exploration and colonisation of the world. This is truly delicious history, where the food we love takes centre stage and kings and politicians become supporting actors. |
內容
Ancient Crete olive harvest | |
Olive oil | |
Green beans | |
chicken Cacciatore | |
Red jungle fowl | |
Tomatoes | |
Crostata de mele con
panna e gelato | |
Adam and Eve in Paradise | |
The Irish potato famine | |
Strawberry Pudding | |
Wild strawberries | |
Worker honeybee with pollen | |
Grapes from Ancient Thebes | |
Cinnamon sticks | |
Ginger | |
Pomegranate | |
Badge of Catherine of Aragon | |
WHEN IS AGRICULTURE NOT AGRICULTURE? | |
Moules A La Crème Normande | |
Garlic | |
Navarin Dagneau | |
European mouflon | |
Jason and the Golden Fleece | |
Tomb of Taillevent | |
Turnip lantern | |
Laurel or bay | |
Thyme | |
Parsley | |
Soufflé au Chocolat
Sauce Vanille | |
Beauvilliers kitchen | |
Vanilla | |
THOSE ROMANS | |
Liver dumpling soup | |
Marjoram | |
Kassler Pork Chops with Dumplings and Red Cabbage | |
Cloves | |
Red cabbage | |
Bayerische Kirschtorte | |
Cherry Blossom | |
Cherries | |
GOOD NEWS
TRAVELS FAST | |
Trofie alla Genovese | |
Pestle and mortar | |
Basil leaves | |
Pine nuts | |
Apricots | |
Ice cream cone cone | |
THANK THE ARABS | |
Sopa de Gaspacho Andaluz | |
Cucumber | |
Onion | |
Red onion | |
Callos a la Madrileña | |
not always black | |
not always red | |
Chorizo morcilla and bacon | |
Paella Valenciana | |
Yuanyang rice terraces at sunset | |
Rabbit | |
Saffron | |
Torta de Santiago | |
Almonds | |
Lemons | |
THE BIRDS AND
THE BEES | |
The harvest | |
Mediaeval corn mill | |
Spikenard | |
Potatoes Dauphinois | |
1372 | |
Page_219 | |
WikiSachertorte | |
Painted eggs | |
Liver and onions | |
Indian curries | |
Preparación_y_guiso_de_los_fideos | |
237ref1 | |
CII | |
Page_167 | |
Mediaeval rabbit warren | |
rec247a | |
Posset pot | |
Bread and butter pudding | |
Candied orange peel | |
Freshly harvested crimon red rhubarb Colorado | |
AFTERWORD | |
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almond milk almonds ancient aphrodisiac Apicius apple Arab Arab empire Asia Bagdhad baked beans boil bread British broth butter cabbage cake carrots cheese chef cherries chicken China Chiquart chocolate cinnamon cloves cooking coriander Crusades cucumber cuisine cultivated delicious dish domesticated dumplings early East eaten eggs Egypt empire England English Europe European favourite feast Fertile Crescent fifteenth century flavour flour Forme of Cury France French fruit garlic ginger Greeks human ice cream India ingredients Italy juice lemon marjoram meat Mediaeval menu milk modern mustard nutmeg onions orange paella parsley pasta pepper pine nuts plant pomegranate pork potatoes pudding rabbit recipe restaurant rice rich roast beef Roman saffron salt sauce seeds sheep slices soufflé soup Spain Spanish spices stew Stilton story strawberry sugar sweet Taillevent tart taste trade tripe turnips verjuice Viandier vinegar wheat Wiki wild wine