Culinary Classics, Volume 12

Culinary Classics, Volume 12
Early English Meals and Manners, PLUS, Foods and Culinary Utensils of the Ancients

This edition features
• two complete books
• illustrations
• a linked Table of Contents

EARLY ENGLISH MEALS AND MANNERS by Frederick Furnivall, Editor
CONTENTS
Preface
John Russell’s Boke of Nurture
Lawrens Andrewe on Fish
Wilyam Bulleyn on Boxyng and Neckeweede
Andrew Borde on Sleep, Rising, and Dress
William Vaughan’s 15 Directions to Preserve Health
Sir Jn. Harington’s Dyet for Every Day
Sir Jn. Harington on Rising, Diet, and Going to Bed

FOODS AND CULINARY UTENSILS OF THE ANCIENTS by Charles Martyn
CONTENTS
"In the beginning"—The coming of the nations
Assyria and the other kingdoms of the "tawny men"
Egypt and the Egyptians
The "vegetable kingdom" of Ancient Egypt
Greece before the age of luxury
Rome in the days of her greatest prosperity
The ancient Jews
The Chinese