A Book about the Table, Volume 1

Amphitryon ancestors ancient ancient Rome Apician Apicius assay banquet beef boiled Boke of Nurture brawn bread Brillat-Savarin broth Canute the Hardy carver century chef chief chives colour cook cookery course cuisine culinary delicate delight dine dinner dishes Dixon drink England entertaining epicures fare fashion feast feasters festal feudal fish flavour flesh fold a napkin fork Forme of Cury francs frumenty garbures garum gastronomic gentle gentleman gobbets gourmandise gourmands grace Grimod guests hands herbs honour hour interesting JOHN HALIFAX kitchen knife ladies less liquamen Lord Louis Eustache Ude manner meal meat medieval mess modern mortrews never Norman observed old English olden palate pieces poison pottages Queen reader repast roast Roman Roman cuisine saffron salt sauce Saxon says season seldom served sewer soups spices spit spoon stews story subtlety supper taste thanks tion turnspit venison viands vols whilst wine