An Outline On the History of Cookery
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What reading level is An Outline On the History of Cookery book?
To quickly assess the difficulty of the text, read a short excerpt:
Vegetables and grains.
a. Bread stuffs barley, meal, and wheaten flour, baked into loaves, without leaven.
b. Fruits grapes, figs.
3. Beverages.
a. Wine only drink, mixed with water.
b. Milk not esteemed Polyphemus, type of savage, only user.
c. Honey sometimes mixed with wine for sweetening.
4. Butter unknown, cheese used freely, esteemed highly.
5. Three meals in Homer : a. Breakfast.
b. Dinner hot meal, served in middle of day.
c. Supper light, simple repast.
6. Feasts described at great len...gth, with well-defined ceremonial observances : a. Feast at funeral of Patroclus.
b. Provisioning of boat for Telemachus.
c. Provisioning of raft by Calypso.
d. Feast at home of Nestor.
e. Feast at home of Menelaus.
f. Feast at home of Alcinous.
g. Feast at home of Odysseus, h. Meal at swineherd's hut.
II. POST-HOMERIC PERIOD, three main centres: 1. Sparta, noted for frugality.
a. Public table for men ; common contributions to general stock; levy of certain amount per diem.
b. Light meat diet ; staples, barley meal, cheese, black broth, dried figs, and dates; moderate use of wine.
What to read after An Outline On the History of Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Anna Barrows to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Vegetables and grains.
a. Bread stuffs barley, meal, and wheaten flour, baked into loaves, without leaven.
b. Fruits grapes, figs.
3. Beverages.
a. Wine only drink, mixed with water.
b. Milk not esteemed Polyphemus, type of savage, only user.
c. Honey sometimes mixed with wine for sweetening.
4. Butter unknown, cheese used freely, esteemed highly.
5. Three meals in Homer : a. Breakfast.
b. Dinner hot meal, served in middle of day.
c. Supper light, simple repast.
6. Feasts described at great len...gth, with well-defined ceremonial observances : a. Feast at funeral of Patroclus.
b. Provisioning of boat for Telemachus.
c. Provisioning of raft by Calypso.
d. Feast at home of Nestor.
e. Feast at home of Menelaus.
f. Feast at home of Alcinous.
g. Feast at home of Odysseus, h. Meal at swineherd's hut.
II. POST-HOMERIC PERIOD, three main centres: 1. Sparta, noted for frugality.
a. Public table for men ; common contributions to general stock; levy of certain amount per diem.
b. Light meat diet ; staples, barley meal, cheese, black broth, dried figs, and dates; moderate use of wine.
What to read after An Outline On the History of Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Anna Barrows to read onlineMoreLess
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