New York City, nineteenth century. Introduction -- Chef's preface -- Ancient Rome, first century -- Baghdad, eighth to thirteenth centuries -- The silk road, thirteenth to sixteenth centuries -- Renaissance Italy, fourteenth to sixteenth centuries -- Tudor England, fifteenth to seventeenth centuries -- Al-Andulas, eighth to fifteenth centuries -- The great circulation, fifteenth to seventeenth centuries -- Ethiopia, thirteenth to nineteenth centuries -- Versailles, seventeenth to eighteenth centuries -- New York City, nineteenth century.
Summary:
In ten chapters--each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City--the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today's kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to today's food tastes and values.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.