On Food and Cooking

(Barry) #1
3 .  Pumpkin
4 . Squashes
5 . Tomato
6 . Kidney bean
7 . Lima bean
8 . Capsicum pepper
9 . Avocado

Fruits
1 . Pineapple

Herbs   and Spices
1 . Allspice
2 . Chillis
3 . Vanilla

The 17th and 18th centuries were a time of
assimilating the new foods and advancing the
art of cooking them. Cultivation and breeding
received new attention; Louis XIV’s orchards
and plantings at Versailles were legendary.
And cooks took a greater interest in

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