Abstract
Food Habits of Ancient Greece — Eating in Ancient Rome — The Egyptian Contribution — Eating in Great Britain in Early Times — Elizabethan Meals — The French Approach and Contribution — Cooking Methods through the Ages — The British at Dinner — The Pattern of Living of the Wealthy — The London Season — Domestic Staff — The Influence of Cookery Books — The Great Chefs — The Influence of Food Guides — Restaurant Gradings — Culinary Associations — Gourmet Societies — Food Writers — Museums
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© 1985 H. L. Cracknell and G. Nobis
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Cracknell, H.L., Nobis, G. (1985). The Progression of Gastronomy. In: Practical Professional Gastronomy. Palgrave, London. https://doi.org/10.1007/978-1-349-17876-6_4
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DOI: https://doi.org/10.1007/978-1-349-17876-6_4
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-36104-7
Online ISBN: 978-1-349-17876-6
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