Food Through the Ages by Selby, Anna -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Page Table of Contents Introduction Chapter 1 - The Ancient World

ANCIENT HOSPITALITY

Chapter 2 - The Romans

THE ROMAN KITCHEN ROMAN COOKBOOK DRESSING FOR DINNER

Chapter 3 - The Middle Ages

THE SEASONAL AND THE SACRED A TASTE FOR SPICE SALT AND SEATING PLANS MEDIEVAL COOKBOOK

Chapter 4 - The Sixteenth Century

GOOD KING HENRY’S KITCHEN THE LISLE LETTERS GOOSE AND OTHER MOVEABLE FEASTS FISH MANNERS AND MEALTIMES THE WINE CELLAR SUGAR AND SPICE TUDOR NOVELTIES TUDOR COOKBOOK CEREAL DIFFERENCES

Chapter 5 - The Seventeenth Century

LONDON’S MARKETS THE NEW FARMING DINING ON THE GRAND SCALE THE FRENCH TABLE SEVENTEENTH CENTURY COOKBOOKS

Chapter 6 - The Eighteenth Century

MEAT, GAME AND POULTRY SOUPS AND BROTHS FRUITS AND VEGETABLES TUREENS AND RAISED PIES SUET FISH EIGHTEENTH CENTURY COOKBOOK

Chapter 7 - The Nineteenth Century

THE VICTORIANS AT DINNER PREPARATION IS ALL MRS BEETON FISH – AND CHIPS CONTROLLING THE FIRE NINETEENTH CENTURY COOKBOOK

Chapter 8 - The Twentieth Century

BETWEEN THE WARS THE SECOND WORLD WAR THE COMMERCIALISATION OF FOOD TWENTIETH CENTURY COOKBOOK

Glossary Acknowledgements Permissions Bibliography Index

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