Foods, Cooks And Eating

nlunihus dlscovered turtle sonp. iivcr 1,700 kinds of soup are known. Moore was the only KiikIIsIi epicope poet. Locust are etill eaten In A frica ;iinl Arabia. John l'.aptist ate locusta and wild honey. i icam ices were first made in Paria fan 1774. Calves' bead BOap i first mentioned in 827. Dunias nttributod Bve's sin to the love of cal iiiLr. Napoleon'e favorite dainty was blkXMl puddinfr. Thi' Danés w ere accnstonied to eat six times a da.y. In 1500 tüie Frencli made five kinds of wtoeait in-cail. The m id dle blgem vrore fanious tor tilwir soupe. Bread was first made in England with yeaet in 1(534. i Animáis were graoted to Noiili as food B. C. 2348. Ices rere unknown before the I7th century. Ottver ('romwcll loved voal seasoned wü'h ira.iiííes. In 1818 ttue prtee cf au ox was $12; com-fed $18. Salmón was formerly belleved to premióte drunkonnese. The peacock and swan were famous oíd Gemían daintiee. In Iceland, codfieh beaten to a powder are used as bread. The fashion of servlng fish before nraats bagan in 1562. Chtag Xoiing, 15. C. 1998, taught the Chinese to make bread. Pork was the moet nighly esteemed flesh at a Roman table. Gooil cooking 'wae Introducwl Into Englamd by tflie Xormans. SaUBm, called escargote, are in Framee conwidered a dainty. In 1530 oramgee were first imported into I-ingland from Italy. For five centuries Framee has furnishcd the world Wlth cooks. Hippocras mentions waters, fruit, creiam and cheese as deeserts. The Bgyptians cooked meat as soon as the animal was killed. In B. C. 1898, Abraham cooked a calf to entertain liis friends. Leo X. was a most notable patrón of eookinsr .and a famous eater. At Roman lea.sts all vianda were served in iliot chafing dishes. Marmalade, made rom quinces, was known in EiiRland in 1400. Marie de Medici intriduced Italian cooks and cookery tarto France. Thomas Cosigate introducid the fork toto Eng-land ín 1640. ViteHiuB has öne lish wlüch coat 1,000 seeterces, over $40,000. The booksellers' lista contain the titles of over 600 cook-look8. In fhe s-eventeentli ccntury ehiekens were eerved with verjuiice. The Bgyptians cooked fish whole, removiiig only th tail and fins. Holland, Chatham, Xorth and Addiiiiilon were able statesmen. l'iirs for tfie Roman tal)le were tened tm w'hey, HgB and honey. The oldest modern cook-book was written by Le Sage a bout 1350. Bliood puddir.iis wcre a favorite dainty of tlie ancient Bgyptians. Heliogabnlus generally supped on the braius of 600 thrushes. Vegetables i:i Eypt were ?aten raw, boiled or roaeted in hot ashes. PlutarcJi says do Bgyptlanfl save the Lycopolites would eat mutton. At Roman feasts all eorts of meat were mixed and pounded into pulp. Frog pies 'were invented by the Italiana in the fonrteenth century. The IiomaTi supper was in three courses, soups, meats and fruitB. Talleyrand was regarded as the most eminent gourmet in Europe. -