Het kookboek van Antonius Magirus (1612) en historische gastronomie in het algemeen
See on Scoop.it – Historical gastronomy
During the seventeenth century a meal was often concluded by drinking spiced wine to stimulate the digestion.Hippocras was such a drink, which was already known during the Middle Ages. But there were other kinds of spiced wine as well. Vin des dieux (‘wine of the gods’) is such a spiced wine, and even today the recipe can be found on the (French) internet.
See on www.coquinaria.nl
See on Scoop.it – Historical gastronomy
Historian Anne Marie Lane Jonah and chef Chantal Véchambre, have written a gastronomic history of the French influence in Atlantic Canada from 1604, the era of Samuel de Champlain, titled French Taste in Atlantic Canada 1604-1758: A Gastronomic History.
See on www.capebretonpost.com
See on Scoop.it – Historical gastronomy
Haute cuisine is the origin of the French mother sauces, which most cooking students must learn early on in cooking school, and the very systematic tradition that French cooking is known for. Haute cuisine was more or less …
See on www.culinarylore.com
