360:
and special occasions, rather than customary mealtimes, because it required freshly killed meat and close attention during cooking. It was easy to ruin the meatâs taste with a smoky fire or negligence to rotate it at regular intervals. Thus, elite families, who were able to afford quality meat, appointed this task to servants or invested in technology like automatic turning devices. With further technological advances, cooking came to accommodate new opportunities. By the 1860s, working families were able to afford low-priced stove models that became sufficiently available. However, the key element of observation during roasting became difficult and dangerous to do with the coal oven. Hence, traditional roasting disappeared as kitchens became no longer equipped for this custom and soon thereafter, "baking" came to be "roasting".
746:
734:
286:
58:
459:
322:
722:
2209:
2363:
223:
4655:
3647:
2218:
126:
2234:
769:
2242:
4665:
2226:
3636:
2199:
47:
2357:
257:. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking all sides evenly. There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people.
686:
ingredients, cooking methods, and serving temperatures. The distinct characteristics of roasts for the roast course were at first loosely observed, or perhaps more accurately, the "rules" were in a formative stage for several decades. By the early 18th century, though, certain ingredients and cooking methods were increasingly confined to the roast stage of the meal.
886:), when the church forbade consumption of meat and fowl but not fish. Until the 16th century, white meats (milk, cream, butter, and cheese) and eggs were additionally forbidden in Lent. Beginning in the 17th century, white meats were allowed in Lent. Beginning in the 19th century, eggs were also allowed in Lent.
693:
In the 17th century, large cuts of roasted butcherâs meat and furred game were sometimes served in the roast course; sauced and stuffed meats and pies were also served alongside the roasts; but in the 18th and 19th centuries, all such dishes were served only in the entrĂ©e or entremets courses, always
273:âto be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, similar to browning food in a pan before pot roasting or stewing it. Fast cooking gives more variety of flavor, because the outside is brown while the center is much less done.
359:
Before the invention and widespread use of stoves, food was primarily cooked over open flames from a hearth. To roast meat, racks with skewers, or, if accessible, complicated gear arrangements, would be utilized to turn the piece(s). In the past, this method was often associated with the upper class
261:
A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a more tender product.
705:
On lean days, fish replaced meat and fowl in every stage of the meal other than dessert. In the roast course, whole fish replaced meat-day roasts, but the fish were poached or fried, not roasted. The fish were substitutions or counterparts to the roasts served on meat days, corresponding to their
317:
to reduce the loss of moisture by evaporation. In recent times, plastic oven bags have become popular for roasts. These cut cooking times and reduce the loss of moisture during roasting, but reduce flavor development from
Maillard browning, somewhat more like (boiled or steamed) stew or pot roast.
709:
The salient feature of lean-day fish in the roast course, whether poached or fried, was that they were served âdryâ, placed on a napkin and not served in a sauce or ragoĂ»t. In contrast, poached and fried fish served as entrĂ©es, hors dâĆuvre, or relevĂ©s, were always served in a sauce or ragoĂ»t.
689:
In the 17th, 18th, and 19th centuries, meat and fowl for the roast course on meat days included all sorts of domestic fowl, feathered game, and small furred game, ingredients that were less commonly included in entrées and entremets. Goose, gosling, and domestic duck were not fashionable in any
363:
Roasting can be applied to a wide variety of meat. In general, it works best for cooking whole chickens, turkey, and leaner cuts of lamb, pork, and beef. The aim is to highlight the flavor of the meat itself rather than a sauce or stew, as it is done in braising or other moist-heat methods. Many
300:
The objective in any case is to retain as much moisture as possible, while providing the texture and color. As meat cooks, the structure and especially the collagen breaks down, allowing juice to come out of the meat. So meat is juiciest at about medium rare while the juice is coming out. During
276:
The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature. This method produces the golden-brown texture and crust, but maintains more of the moisture than simply cooking at a high temperature, although the
554:
Roast meats have typically been high-status foods, due in part to the expense and scarcity of meat and in part to the expense of the extra fuel needed for roasting, compared to the fuel used for boiling foods in a pot. For that reason, roast meats were the centerpiece of high-status meals for
685:
While cookbooks and dictionaries of the 17th and 18th centuries rarely discuss the type of dishes appropriate to each stage of the meal with any specificity, roasts and the dishes of the other stages of the meal can be distinguished from each other by certain characteristics, such as their
697:
Roasted fowl and small game in
Classical Service were spit-roasted and nicely browned, served "dry" and not in a sauce or ragoût. Sauces in the roast course might be served alongside the roasted fowl or game, but the roasts were not prepared or served in the sauce like
632:
The meat and fowl considered appropriate for roasting included domestic fowl, feathered game, small furred game, suckling pig, and, less commonly, lamb. Roasts were rarely of other butcherâs meat, large furred game, or organ meats.
636:
Other dishes were often served alongside the roasts, including sauced and stuffed meats and meat pies. The roasts themselves might be accompanied by a sauce, but the sauce was served separately from the roast itself.
414:
Red meats such as beef, lamb, and venison, and certain game birds are often roasted to be "medium rare" "rare", meaning that the center of the roast is still red. Roasting is a preferred method of cooking for most
710:
Additionally, poached fish in the roast course were prepared with the scales still on the fish, if they were attractive, unlike whole fish served as relevés, which were always served without scales.
293:
In general, in either case, the meat is removed from the heat before it has finished cooking and left to sit for a few minutes, while the inside cooks further from the residual heat content, known as
262:
More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 200 °C (390 °F) or more, the water inside the muscle is lost at a high rate.
629:
indicate cooking methods but not ingredients. The menus, though, give some idea of both the ingredients and the cooking methods that were characteristic of each stage of the meal.
431:. Although there is a growing fashion in some restaurants to serve "rose pork", temperature monitoring of the center of the roast is the only sure way to avoid foodborne disease.
690:
course; turkeys and wild ducks were preferred in their place. Organ meats were often roasted, but they were served in the entrée and entremets courses, not in the roast course.
980:
538:
Roasting fish is done with whole fish, and will work well with snapper, or any medium-sized, whole round fish such as trout, ocean perch and black sea bass will work.
721:
72:
method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame,
88:
on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.
915:
336:. Roasting originally meant cooking meat or a bird on or in front of a fire, as with a grill or spit. It is one of the oldest forms of cooking known.
1430:
Hyman, Philip; Hyman, Mary (1992). "Les livres de cuisine et le commerce des recettes en France aux 15e et 16e siĂšcles". In Carole
Lambert (ed.).
372:. Tying holds them together during roasting, keeping any stuffing inside, and keeps the roast in a round profile, which promotes even cooking. A
745:
875:
733:
654:. One notable difference is that the roast fowl and meats in the MĂ©nagier were often followed by roast fish, a practice not evident in the
1633:
3491:
1435:
694:
in a sauce. By the 18th century, only fowl, feathered game, and small furred game were considered appropriate for the roast course.
699:
675:
671:
1352:
1402:
986:
3684:
249:
For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a
3303:
1333:
281:
and then turning down to low is also beneficial when a dark crust and caramelized flavor is desired for the finished product.
3308:
2245:
878:
in force from the Middle Ages to the 19th century, the ingredients for every stage of the meal varied between "meat days" (
546:
In the United States and
Britain, a mix of vegetables and meat roasted together in the same pan are known as a traybake.
1546:
1491:
1469:
1443:
1392:
1280:
190:
4618:
209:
162:
1626:
1577:
Tomasik, Timothy J. (May 2016). "Cuisine by the Cut of One's
Trousers: Cookbook Marketing in Early Modern France".
820:
679:
666:
Between the mid-16th and mid-17th century, the stages of the meal underwent several significant changes. Notably,
3360:
2119:
667:
169:
4545:
2276:
1523:
1384:
1323:
147:
4694:
1291:
907:
3590:
176:
4689:
4630:
3918:
3453:
3313:
2175:
1619:
339:
Traditionally recognized roasting methods consist only of baking and cooking over or near an open fire.
3677:
3019:
2160:
2109:
1652:
1538:
69:
3355:
2362:
158:
143:
4077:
4030:
3496:
3428:
3318:
2861:
2229:
1461:
1272:
621:
are organizing words, "describing the structure of a meal rather than the food itself". The terms
594:(1542), in a collection of menus at the end of the book, the meal is presented in four stages: the
3793:
3964:
3476:
3277:
2165:
1315:
810:
136:
17:
579:
4668:
3287:
3262:
3230:
1484:
31:
1481:
Larousse
Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia
3670:
3563:
3506:
3438:
3340:
2866:
727:
A 3 kilograms (6.6 lb) top round roast of beef, tied and ready to be browned and roasted
3923:
569:(c. 1300), which includes twenty-nine recipes for various roasts, placed under the heading "
4464:
3282:
3272:
1921:
1848:
860:
646:
583:(1393), which also includes menus with roasts in the second and third stages of the meal.
563:
Among the earliest texts in
Western Europe to include recipes for roast meats and fowl is
8:
4596:
3888:
3573:
3267:
3250:
3245:
3240:
3235:
3225:
3217:
2017:
1802:
1777:
1515:
1372:
285:
250:
2233:
2037:
351:
differ from roasting because of the lower temperature and controlled smoke application.
57:
4469:
4292:
3903:
3870:
3615:
3255:
3145:
2946:
2269:
1977:
1926:
1833:
1823:
1797:
294:
4332:
183:
104:. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted
4566:
4241:
4221:
3984:
3974:
3969:
3938:
3541:
3443:
3048:
2899:
2612:
2180:
2032:
1997:
1916:
1709:
1594:
1542:
1519:
1465:
1439:
1388:
1319:
1276:
859:, but the first appearance of "menu" with that culinary meaning is in the much later
302:
243:
85:
3165:
2567:
1557:
4625:
4297:
4206:
4160:
3954:
3908:
3883:
3855:
3798:
3717:
3610:
3511:
3405:
3400:
2909:
2821:
2747:
2732:
2682:
2221:
2063:
1586:
467:
458:
369:
321:
3546:
3448:
2886:
2841:
2831:
2672:
2449:
2306:
2170:
2078:
2068:
1884:
1678:
1453:
919:
794:
519:
428:
2237:
661:
4658:
4561:
4327:
4145:
4120:
3928:
3850:
3516:
3393:
3388:
3383:
3039:
2871:
2727:
2552:
2517:
2492:
2484:
2429:
2394:
2139:
2058:
2012:
1946:
774:
523:
511:
435:
384:
373:
348:
109:
105:
93:
81:
77:
38:
222:
4683:
4586:
4459:
4451:
4426:
4374:
4361:
4317:
4140:
4101:
4082:
4042:
4037:
4025:
3994:
3785:
3651:
3558:
3463:
3378:
3350:
3200:
3100:
2951:
2914:
2801:
2707:
2702:
2677:
2537:
2522:
2356:
2336:
2321:
2262:
1972:
1598:
265:
Cooking at high temperatures is beneficial if the cut is tender enoughâas in
4287:
4087:
1782:
1590:
4530:
4520:
4421:
4337:
4256:
4231:
4196:
3989:
3933:
3804:
3727:
3580:
3568:
3536:
3420:
3105:
3044:
3009:
2969:
2767:
2604:
2592:
2502:
2399:
2311:
2213:
2094:
1843:
1750:
1673:
830:
799:
380:
266:
227:
4640:
4535:
4495:
4485:
4341:
4322:
4307:
4236:
4135:
4058:
3959:
3898:
3893:
3825:
3640:
3551:
3501:
3486:
3471:
3190:
3180:
3150:
3080:
3075:
3014:
2999:
2941:
2936:
2921:
2742:
2722:
2647:
2637:
2622:
2617:
2572:
2542:
2532:
2497:
2474:
2346:
2341:
2203:
2185:
2114:
2073:
1951:
1936:
1730:
1084:
573:" (roast meats) in some manuscripts. Similar recipes under the heading "
565:
503:
314:
1956:
332:
Until the late 19th century, roasting by dry heat in an oven was called
277:
product will not be as moist as low-temperature cooking the whole time.
4525:
4500:
4431:
4386:
4351:
4346:
4312:
4302:
4261:
4251:
4150:
4020:
3999:
3979:
3742:
3620:
3595:
3115:
3110:
3029:
2876:
2737:
2444:
2439:
2404:
1941:
1874:
1792:
1745:
1264:
1120:
882:, literally "fat days"), when all foods were allowed, and "lean days" (
825:
815:
344:
343:
is normally not technically a roast, since a grill (gridiron) is used.
270:
254:
231:
150: in this section. Unsourced material may be challenged and removed.
51:
3913:
1296:(INFLIBNET Centre ed.). New Delhi: Roasting and Smoking of Foods.
549:
4635:
4490:
4436:
4391:
4226:
4068:
4063:
4004:
3840:
3835:
3722:
3712:
3433:
3155:
3063:
3053:
3034:
3004:
2856:
2816:
2782:
2752:
2687:
2547:
2512:
2434:
2414:
2371:
2301:
2053:
2027:
1879:
1838:
1787:
1611:
1423:
Putting Meat on the
American Table: Taste, Technology, Transformation
507:
443:
365:
239:
4246:
3815:
2022:
125:
4571:
4446:
4416:
4381:
4266:
3747:
3605:
3600:
3410:
3140:
3135:
3125:
3120:
2989:
2979:
2931:
2894:
2697:
2652:
2627:
2587:
2557:
2507:
2419:
2409:
2129:
2007:
2002:
1889:
1853:
1828:
1818:
1735:
1714:
1269:
The Most
Excellent Book of Cookery, Livre fort excellent de cuysine
788:
527:
515:
495:
483:
479:
471:
340:
325:
97:
2134:
4591:
4576:
4510:
4406:
4369:
4211:
4180:
4130:
4115:
4106:
4096:
4092:
4073:
3845:
3772:
3481:
3345:
3195:
3175:
3058:
2984:
2851:
2826:
2796:
2788:
2772:
2757:
2667:
2662:
2657:
2642:
2632:
2582:
2527:
2389:
2326:
2293:
2144:
2124:
2099:
1683:
1642:
1228:
499:
487:
475:
439:
416:
392:
278:
1354:
Failure to Cook These Foods
Properly May Cause Foodborne Illness
1216:
4608:
4540:
4401:
4216:
4175:
4155:
4110:
3878:
3762:
3757:
3752:
3732:
3170:
3070:
3024:
2925:
2904:
2846:
2836:
2806:
2692:
2577:
2424:
2379:
2104:
1931:
1699:
752:
491:
396:
364:
roasts are tied with string prior to roasting, often using the
306:
235:
46:
4603:
4411:
4396:
4201:
4170:
4165:
3860:
3830:
3767:
3737:
3707:
3585:
3185:
3130:
3095:
3090:
2994:
2974:
2762:
2712:
2454:
2331:
1168:
855:
The word "menus" appropriately describes this section of the
804:
783:
408:
404:
3635:
2198:
4613:
4581:
4515:
4276:
4125:
3810:
3693:
2811:
2717:
2562:
2464:
2459:
2384:
2285:
1858:
1096:
424:
420:
388:
377:
310:
89:
73:
1180:
1156:
1108:
4505:
3085:
2469:
2316:
1240:
1204:
1192:
1144:
590:(c. 1536), more widely known from a later edition titled
3662:
1377:
Arranging the Meal: A History of Table Service in France
1072:
2254:
1310:
Brereton, Georgine E.; Ferrier, Janet M., eds. (1981).
588:
Petit traicté auquel verrez la maniere de faire cuisine
1492:"Recipe: Traybakes pack big flavor into one-pan meals"
1334:"Cooking Meat? Check the New Recommended Temperatures"
1132:
1060:
960:
948:
936:
1048:
1036:
37:"Roasted" redirects here. For the form of humor, see
1360:, Public Health Dept. of Kern County, 12 August 2015
764:
1425:. The Johns Hopkins University Press. pp. 5â7.
1024:
739:
Untrussed (untied) and trussed chicken for roasting
706:position in the meal but not their cooking method.
662:
The roast in the "Classical Order" of table service
550:
Roasts in the context of the meal in Western Europe
100:, that has been cooked in this fashion is called a
1012:
924:
1383:]. Translated by Johnson, Julie E. Berkeley:
837:
76:, or other heat source. Roasting can enhance the
4681:
674:became the second stage, followed by the roast,
30:"Roast" redirects here. For other meanings, see
1309:
1090:
1000:
301:roasting, meats and vegetables are frequently
96:can be roasted. Any piece of meat, especially
3678:
2270:
1627:
1263:
1126:
526:lend themselves to roasting as well. Roasted
403:and are typically composed of heat-resistant
862:Nouveau Dictionnaire de lâAcadĂ©mie françoise
644:is very similar to that of the menus in the
700:roasted fowl and meats in the entrée course
670:became the first stage of the meal and the
318:They are particularly popular for turkeys.
3685:
3671:
2277:
2263:
1634:
1620:
1429:
1102:
606:(meat or fowl "roasted" in dry heat), and
446:, a roast of meat may be referred to as a
1558:"Roast Chestnuts: A Perfect Winter Snack"
1490:
1042:
210:Learn how and when to remove this message
1556:Siavetti, Stephanie (16 December 2017).
1555:
1478:
1452:
1434:. Paris, MontrĂ©al: Champion-SlatkinâLes
1420:
1371:
1246:
1234:
1222:
1210:
1198:
1186:
1174:
1162:
1150:
1138:
1066:
1030:
954:
942:
558:
457:
320:
284:
221:
56:
45:
1576:
1351:
1332:
1114:
1018:
930:
868:
14:
4682:
1641:
1532:
1509:
1305:. New York: Doubleday. pp. 36â38.
1300:
1078:
1054:
978:
966:
602:(foods boiled or simmered "in pots"),
3666:
2258:
1615:
1512:The Art of Cookery in the Middle Ages
4664:
2225:
1403:"Hock Locks and Other Accoutrements"
1401:
1006:
849:
530:are also a popular snack in winter.
148:adding citations to reliable sources
119:
2241:
1479:Lang, Jennifer Harvey, ed. (1988).
1436:Presses de l'Université de Montréal
908:An Illustrated Guide to Beef Roasts
755:with scallops (France) to be cooked
61:Tudor style roasting meat on a spit
24:
1289:
25:
4706:
4619:Lists of food and beverage topics
1607:
1267:; Tomasik, Timothy, eds. (2014).
640:The arrangement of dishes in the
27:Cooking method using dry air heat
4663:
4654:
4653:
3646:
3645:
3634:
2361:
2355:
2240:
2232:
2224:
2217:
2216:
2207:
2197:
821:Polycyclic aromatic hydrocarbons
767:
744:
732:
720:
124:
2033:Indirect grilling/Plank cooking
650:, written 150 years before the
610:(departure from the table).
592:Livre fort excellent de cuisine
135:needs additional citations for
1385:University of California Press
972:
900:
838:Notes, references, and sources
13:
1:
3304:Countries by meat consumption
1533:Scully, Terence, ed. (1988).
1293:Roasting and Smoking of Foods
893:
453:
3591:Non-vegetarian food in India
3309:Countries by meat production
1301:Ashley, Clifford W. (1944).
982:Video: Classic-Tying a Roast
450:, or a leg, if it is a leg.
7:
4631:Outline of food preparation
3314:Food and drink prohibitions
1875:Bain-marie (Double boiling)
1091:Brereton & Ferrier 1981
760:
541:
328:prepared on a rotating spit
10:
4711:
2353:
2161:List of cooking appliances
1653:List of cooking techniques
1539:University of Ottawa Press
1535:The Viandier of Taillevent
1256:
1129:, pp. 210â27, 238â48.
1093:, pp. 174â81, 225â30.
713:
115:
36:
29:
4649:
4554:
4478:
4445:
4360:
4275:
4189:
4051:
4013:
3947:
3869:
3781:
3700:
3692:
3629:
3527:
3462:
3419:
3371:
3356:Psychology of eating meat
3331:
3296:
3216:
3209:
2960:
2900:Black soldier fly maggots
2885:
2781:
2603:
2483:
2370:
2292:
2194:
2153:
2087:
2046:
1990:
1965:
1909:
1902:
1867:
1811:
1770:
1763:
1723:
1692:
1666:
1659:
1650:
1462:W.W. Norton & Company
1408:. USDA FSIS. October 2009
1237:, pp. 14â17, 43, 65.
1127:Albala & Tomasik 2014
598:(entrance to the table),
466:Some vegetables, such as
4031:Eating utensil etiquette
3429:Beef hormone controversy
2284:
1510:Scully, Terence (1995).
1421:Horowitz, Roger (2006).
1303:The Ashley Book of Knots
1225:, pp. 15â20, 64â65.
842:
94:root and bulb vegetables
2166:List of cooking vessels
1736:Grilling (charbroiling)
1591:10.1484/J.FOOD.5.115341
1460:. New York and London:
1432:Du manuscrit Ă la table
918:6 February 2009 at the
811:Low-temperature cooking
533:
354:
50:Slow-roasting pig on a
3919:Service à la française
3454:Water holding capacity
1741:Roasting (traditional)
1485:Crown Publishers, Inc.
1103:Hyman & Hyman 1992
463:
419:, and certain cuts of
329:
290:
246:
62:
54:
32:Roast (disambiguation)
3794:Apéritif and digestif
3439:Feed conversion ratio
3341:Ethics of eating meat
1177:, pp. 59, 61â65.
906:Blaisdell S. (2002).
559:Early use of the term
461:
324:
288:
225:
60:
49:
4695:Culinary terminology
4465:Online food ordering
3492:Environmental impact
1458:The Language of Food
1373:Flandrin, Jean-Louis
1312:Le Menagier de Paris
656:Livre fort excellent
642:Livre fort excellent
580:Le MĂ©nagier de Paris
305:on the surface with
144:improve this article
4078:Korean table d'hĂŽte
3889:Conveyor belt sushi
1117:, pp. 239â244.
874:In accordance with
383:used to secure the
289:Whole roast chicken
4690:Cooking techniques
4470:Virtual restaurant
4293:Blue-plate special
3924:Service Ă la russe
3904:Full-course dinner
3616:Warmed-over flavor
3384:Semi-vegetarianism
2038:Stir frying (chao)
1498:, 22 February 2022
1189:, pp. 11, 21.
1165:, pp. 62, 64.
1081:, pp. 81â112.
912:Cook's Illustrated
876:church regulations
464:
462:Roasted vegetables
330:
295:carry over cooking
291:
247:
63:
55:
4677:
4676:
4242:Instant breakfast
4222:Emergency rations
3970:Food presentation
3939:Table reservation
3660:
3659:
3327:
3326:
2252:
2251:
2181:Food preservation
2105:Burying in ground
1998:Carryover cooking
1986:
1985:
1898:
1897:
1759:
1758:
1705:Roasting (modern)
1564:. Huffington Post
1516:The Boydell Press
1271:. Totnes, Devon:
1249:, pp. 38â43.
1213:, pp. 13â20.
1201:, pp. 17â19.
1153:, pp. 65â66.
1105:, pp. 66â68.
969:, pp. 36â38.
865:, 1718, p. II:50.
807:(roasted chicken)
647:MĂ©nagier de Paris
577:" also appear in
387:(hind legs) of a
244:Yorkshire pudding
220:
219:
212:
194:
86:Maillard browning
16:(Redirected from
4702:
4667:
4666:
4657:
4656:
4626:Meal preparation
4298:Combination meal
4207:Convenience food
3856:Meal replacement
3718:Second breakfast
3687:
3680:
3673:
3664:
3663:
3649:
3648:
3639:
3638:
3611:Roadkill cuisine
3406:Meat alternative
3401:Plant-based diet
3319:Meat substitutes
3214:
3213:
2365:
2359:
2279:
2272:
2265:
2256:
2255:
2244:
2243:
2236:
2228:
2227:
2220:
2219:
2214:Drink portal
2212:
2211:
2210:
2202:
2201:
2176:Food preparation
2064:Pressure cooking
1907:
1906:
1768:
1767:
1664:
1663:
1636:
1629:
1622:
1613:
1612:
1602:
1585:(2â3): 223â247.
1579:Food and History
1573:
1571:
1569:
1552:
1529:
1506:
1505:
1503:
1487:
1475:
1449:
1426:
1417:
1415:
1413:
1407:
1398:
1381:LâOrdre des mets
1368:
1367:
1365:
1359:
1348:
1346:
1344:
1329:
1306:
1297:
1286:
1250:
1244:
1238:
1232:
1226:
1220:
1214:
1208:
1202:
1196:
1190:
1184:
1178:
1172:
1166:
1160:
1154:
1148:
1142:
1136:
1130:
1124:
1118:
1112:
1106:
1100:
1094:
1088:
1082:
1076:
1070:
1064:
1058:
1052:
1046:
1040:
1034:
1028:
1022:
1016:
1010:
1004:
998:
997:
996:
994:
985:, archived from
976:
970:
964:
958:
952:
946:
940:
934:
928:
922:
904:
887:
872:
866:
853:
777:
772:
771:
770:
748:
736:
724:
604:services de rost
468:brussels sprouts
215:
208:
204:
201:
195:
193:
152:
128:
120:
21:
4710:
4709:
4705:
4704:
4703:
4701:
4700:
4699:
4680:
4679:
4678:
4673:
4645:
4550:
4474:
4450:
4441:
4356:
4280:
4271:
4185:
4052:Regional styles
4047:
4009:
3965:Eating utensils
3943:
3865:
3783:
3777:
3696:
3691:
3661:
3656:
3641:Food portal
3633:
3625:
3547:Case-ready meat
3529:
3523:
3497:Factory farming
3458:
3415:
3367:
3333:
3323:
3292:
3205:
2962:
2956:
2881:
2786:
2777:
2599:
2479:
2450:Lamb and mutton
2366:
2360:
2351:
2288:
2283:
2253:
2248:
2208:
2206:
2204:Food portal
2196:
2190:
2171:Outdoor cooking
2149:
2083:
2079:Thermal cooking
2069:Pressure frying
2042:
1982:
1961:
1894:
1885:Double steaming
1863:
1807:
1755:
1719:
1688:
1679:Hot salt frying
1655:
1646:
1640:
1610:
1605:
1567:
1565:
1549:
1526:
1501:
1499:
1496:The Independent
1472:
1446:
1411:
1409:
1405:
1395:
1363:
1361:
1357:
1342:
1340:
1326:
1316:Clarendon Press
1283:
1259:
1254:
1253:
1245:
1241:
1233:
1229:
1221:
1217:
1209:
1205:
1197:
1193:
1185:
1181:
1173:
1169:
1161:
1157:
1149:
1145:
1137:
1133:
1125:
1121:
1113:
1109:
1101:
1097:
1089:
1085:
1077:
1073:
1065:
1061:
1057:, pp. 6â7.
1053:
1049:
1041:
1037:
1029:
1025:
1017:
1013:
1005:
1001:
992:
990:
989:on 25 July 2014
977:
973:
965:
961:
957:, pp. 5â7.
953:
949:
941:
937:
929:
925:
920:Wayback Machine
905:
901:
896:
891:
890:
873:
869:
854:
850:
845:
840:
835:
795:Coffee roasting
791:or pot roasting
773:
768:
766:
763:
756:
749:
740:
737:
728:
725:
716:
664:
615:entree de table
596:entree de table
561:
552:
544:
536:
456:
357:
216:
205:
199:
196:
153:
151:
141:
129:
118:
42:
35:
28:
23:
22:
15:
12:
11:
5:
4708:
4698:
4697:
4692:
4675:
4674:
4672:
4671:
4661:
4650:
4647:
4646:
4644:
4643:
4638:
4633:
4628:
4623:
4622:
4621:
4611:
4606:
4601:
4600:
4599:
4589:
4584:
4579:
4574:
4569:
4564:
4562:Coffee culture
4558:
4556:
4552:
4551:
4549:
4548:
4543:
4538:
4533:
4528:
4523:
4518:
4513:
4508:
4503:
4498:
4493:
4488:
4482:
4480:
4476:
4475:
4473:
4472:
4467:
4462:
4456:
4454:
4443:
4442:
4440:
4439:
4434:
4429:
4424:
4419:
4414:
4409:
4404:
4399:
4394:
4389:
4384:
4379:
4378:
4377:
4366:
4364:
4362:Communal meals
4358:
4357:
4355:
4354:
4349:
4344:
4335:
4330:
4328:Suspended meal
4325:
4320:
4315:
4310:
4305:
4300:
4295:
4290:
4284:
4282:
4273:
4272:
4270:
4269:
4264:
4259:
4254:
4249:
4244:
4239:
4234:
4229:
4224:
4219:
4214:
4209:
4204:
4199:
4193:
4191:
4187:
4186:
4184:
4183:
4178:
4173:
4168:
4163:
4158:
4153:
4148:
4146:Rice and three
4143:
4138:
4133:
4128:
4123:
4121:Meat and three
4118:
4113:
4104:
4099:
4090:
4085:
4080:
4071:
4066:
4061:
4055:
4053:
4049:
4048:
4046:
4045:
4040:
4035:
4034:
4033:
4023:
4017:
4015:
4011:
4010:
4008:
4007:
4002:
3997:
3992:
3987:
3982:
3977:
3972:
3967:
3962:
3957:
3951:
3949:
3945:
3944:
3942:
3941:
3936:
3931:
3929:Silver service
3926:
3921:
3916:
3911:
3906:
3901:
3896:
3891:
3886:
3881:
3875:
3873:
3867:
3866:
3864:
3863:
3858:
3853:
3848:
3843:
3838:
3833:
3828:
3823:
3818:
3813:
3808:
3801:
3796:
3790:
3788:
3779:
3778:
3776:
3775:
3770:
3765:
3760:
3755:
3750:
3745:
3740:
3735:
3730:
3725:
3720:
3715:
3710:
3704:
3702:
3698:
3697:
3690:
3689:
3682:
3675:
3667:
3658:
3657:
3655:
3654:
3652:Category: Meat
3643:
3630:
3627:
3626:
3624:
3623:
3618:
3613:
3608:
3603:
3598:
3593:
3588:
3583:
3578:
3577:
3576:
3566:
3561:
3556:
3555:
3554:
3544:
3539:
3533:
3531:
3525:
3524:
3522:
3521:
3520:
3519:
3517:Slaughterhouse
3509:
3504:
3499:
3494:
3489:
3484:
3479:
3474:
3468:
3466:
3460:
3459:
3457:
3456:
3451:
3446:
3441:
3436:
3431:
3425:
3423:
3417:
3416:
3414:
3413:
3408:
3403:
3398:
3397:
3396:
3394:Pollotarianism
3391:
3389:Pescetarianism
3381:
3375:
3373:
3369:
3368:
3366:
3365:
3364:
3363:
3353:
3348:
3343:
3337:
3335:
3329:
3328:
3325:
3324:
3322:
3321:
3316:
3311:
3306:
3300:
3298:
3294:
3293:
3291:
3290:
3285:
3280:
3275:
3270:
3265:
3260:
3259:
3258:
3248:
3243:
3238:
3233:
3228:
3222:
3220:
3211:
3207:
3206:
3204:
3203:
3198:
3193:
3188:
3183:
3178:
3173:
3168:
3163:
3158:
3153:
3148:
3143:
3138:
3133:
3128:
3123:
3118:
3113:
3108:
3103:
3098:
3093:
3088:
3083:
3078:
3073:
3068:
3067:
3066:
3061:
3051:
3042:
3037:
3032:
3027:
3022:
3017:
3012:
3007:
3002:
2997:
2992:
2987:
2982:
2977:
2972:
2966:
2964:
2958:
2957:
2955:
2954:
2949:
2944:
2939:
2934:
2929:
2919:
2918:
2917:
2907:
2902:
2897:
2891:
2889:
2883:
2882:
2880:
2879:
2874:
2869:
2864:
2859:
2854:
2849:
2844:
2839:
2834:
2829:
2824:
2819:
2814:
2809:
2804:
2799:
2793:
2791:
2779:
2778:
2776:
2775:
2770:
2765:
2760:
2755:
2750:
2745:
2740:
2735:
2730:
2725:
2720:
2715:
2710:
2705:
2700:
2695:
2690:
2685:
2680:
2675:
2670:
2665:
2660:
2655:
2650:
2645:
2640:
2635:
2630:
2625:
2620:
2615:
2609:
2607:
2601:
2600:
2598:
2597:
2596:
2595:
2585:
2580:
2575:
2570:
2565:
2560:
2555:
2550:
2545:
2540:
2535:
2530:
2525:
2520:
2515:
2510:
2505:
2500:
2495:
2489:
2487:
2481:
2480:
2478:
2477:
2472:
2467:
2462:
2457:
2452:
2447:
2442:
2437:
2432:
2427:
2422:
2417:
2412:
2407:
2402:
2397:
2392:
2387:
2382:
2376:
2374:
2368:
2367:
2354:
2352:
2350:
2349:
2344:
2339:
2334:
2329:
2324:
2319:
2314:
2309:
2304:
2298:
2296:
2290:
2289:
2282:
2281:
2274:
2267:
2259:
2250:
2249:
2195:
2192:
2191:
2189:
2188:
2183:
2178:
2173:
2168:
2163:
2157:
2155:
2151:
2150:
2148:
2147:
2142:
2137:
2132:
2127:
2122:
2117:
2112:
2107:
2102:
2097:
2091:
2089:
2085:
2084:
2082:
2081:
2076:
2071:
2066:
2061:
2056:
2050:
2048:
2044:
2043:
2041:
2040:
2035:
2030:
2025:
2020:
2015:
2013:Caramelization
2010:
2005:
2000:
1994:
1992:
1988:
1987:
1984:
1983:
1981:
1980:
1975:
1969:
1967:
1963:
1962:
1960:
1959:
1954:
1949:
1947:Shallow frying
1944:
1939:
1934:
1929:
1924:
1919:
1913:
1911:
1904:
1900:
1899:
1896:
1895:
1893:
1892:
1887:
1882:
1877:
1871:
1869:
1865:
1864:
1862:
1861:
1856:
1851:
1846:
1841:
1836:
1831:
1826:
1821:
1815:
1813:
1809:
1808:
1806:
1805:
1800:
1795:
1790:
1785:
1780:
1774:
1772:
1765:
1761:
1760:
1757:
1756:
1754:
1753:
1748:
1743:
1738:
1733:
1727:
1725:
1721:
1720:
1718:
1717:
1712:
1707:
1702:
1696:
1694:
1690:
1689:
1687:
1686:
1681:
1676:
1670:
1668:
1661:
1657:
1656:
1651:
1648:
1647:
1639:
1638:
1631:
1624:
1616:
1609:
1608:External links
1606:
1604:
1603:
1574:
1553:
1548:978-0776601748
1547:
1530:
1524:
1514:. Woodbridge:
1507:
1488:
1476:
1471:978-0393240832
1470:
1450:
1445:978-2852037076
1444:
1427:
1418:
1399:
1394:978-0520238855
1393:
1369:
1349:
1330:
1324:
1307:
1298:
1287:
1282:978-1903018965
1281:
1273:Prospect Books
1260:
1258:
1255:
1252:
1251:
1239:
1227:
1215:
1203:
1191:
1179:
1167:
1155:
1143:
1131:
1119:
1107:
1095:
1083:
1071:
1059:
1047:
1043:Traybakes 2022
1035:
1023:
1011:
999:
971:
959:
947:
945:, p. 892.
935:
923:
898:
897:
895:
892:
889:
888:
867:
847:
846:
844:
841:
839:
836:
834:
833:
828:
823:
818:
813:
808:
802:
797:
792:
786:
780:
779:
778:
775:Cooking portal
762:
759:
758:
757:
750:
743:
741:
738:
731:
729:
726:
719:
715:
712:
663:
660:
619:issue de table
608:issue de table
571:Rostz de chair
560:
557:
551:
548:
543:
540:
535:
532:
455:
452:
356:
353:
283:
282:
274:
263:
230:consisting of
218:
217:
132:
130:
123:
117:
114:
82:caramelization
39:Roast (comedy)
26:
9:
6:
4:
3:
2:
4707:
4696:
4693:
4691:
4688:
4687:
4685:
4670:
4662:
4660:
4652:
4651:
4648:
4642:
4639:
4637:
4634:
4632:
4629:
4627:
4624:
4620:
4617:
4616:
4615:
4612:
4610:
4607:
4605:
4602:
4598:
4595:
4594:
4593:
4590:
4588:
4587:Culinary arts
4585:
4583:
4580:
4578:
4575:
4573:
4570:
4568:
4565:
4563:
4560:
4559:
4557:
4553:
4547:
4544:
4542:
4539:
4537:
4534:
4532:
4529:
4527:
4524:
4522:
4519:
4517:
4514:
4512:
4509:
4507:
4504:
4502:
4499:
4497:
4494:
4492:
4489:
4487:
4484:
4483:
4481:
4479:Places to eat
4477:
4471:
4468:
4466:
4463:
4461:
4460:Food delivery
4458:
4457:
4455:
4453:
4452:food delivery
4448:
4444:
4438:
4435:
4433:
4430:
4428:
4425:
4423:
4420:
4418:
4415:
4413:
4410:
4408:
4405:
4403:
4400:
4398:
4395:
4393:
4390:
4388:
4385:
4383:
4380:
4376:
4375:State banquet
4373:
4372:
4371:
4368:
4367:
4365:
4363:
4359:
4353:
4350:
4348:
4345:
4343:
4339:
4336:
4334:
4331:
4329:
4326:
4324:
4321:
4319:
4316:
4314:
4311:
4309:
4306:
4304:
4301:
4299:
4296:
4294:
4291:
4289:
4286:
4285:
4283:
4278:
4274:
4268:
4265:
4263:
4260:
4258:
4255:
4253:
4250:
4248:
4245:
4243:
4240:
4238:
4235:
4233:
4230:
4228:
4225:
4223:
4220:
4218:
4215:
4213:
4210:
4208:
4205:
4203:
4200:
4198:
4195:
4194:
4192:
4188:
4182:
4179:
4177:
4174:
4172:
4169:
4167:
4164:
4162:
4159:
4157:
4154:
4152:
4149:
4147:
4144:
4142:
4141:Pu pu platter
4139:
4137:
4134:
4132:
4129:
4127:
4124:
4122:
4119:
4117:
4114:
4112:
4108:
4105:
4103:
4100:
4098:
4094:
4091:
4089:
4086:
4084:
4083:Bandeja paisa
4081:
4079:
4075:
4072:
4070:
4067:
4065:
4062:
4060:
4057:
4056:
4054:
4050:
4044:
4043:Waiting staff
4041:
4039:
4036:
4032:
4029:
4028:
4027:
4026:Table manners
4024:
4022:
4019:
4018:
4016:
4012:
4006:
4003:
4001:
3998:
3996:
3995:Table setting
3993:
3991:
3988:
3986:
3983:
3981:
3978:
3976:
3973:
3971:
3968:
3966:
3963:
3961:
3958:
3956:
3953:
3952:
3950:
3946:
3940:
3937:
3935:
3932:
3930:
3927:
3925:
3922:
3920:
3917:
3915:
3912:
3910:
3907:
3905:
3902:
3900:
3897:
3895:
3892:
3890:
3887:
3885:
3882:
3880:
3877:
3876:
3874:
3872:
3871:Table service
3868:
3862:
3859:
3857:
3854:
3852:
3849:
3847:
3844:
3842:
3839:
3837:
3834:
3832:
3829:
3827:
3824:
3822:
3819:
3817:
3814:
3812:
3809:
3807:
3806:
3802:
3800:
3799:Hors d'oeuvre
3797:
3795:
3792:
3791:
3789:
3787:
3780:
3774:
3771:
3769:
3766:
3764:
3761:
3759:
3756:
3754:
3751:
3749:
3746:
3744:
3741:
3739:
3736:
3734:
3731:
3729:
3726:
3724:
3721:
3719:
3716:
3714:
3711:
3709:
3706:
3705:
3703:
3699:
3695:
3688:
3683:
3681:
3676:
3674:
3669:
3668:
3665:
3653:
3644:
3642:
3637:
3632:
3631:
3628:
3622:
3619:
3617:
3614:
3612:
3609:
3607:
3604:
3602:
3599:
3597:
3594:
3592:
3589:
3587:
3584:
3582:
3579:
3575:
3572:
3571:
3570:
3567:
3565:
3562:
3560:
3559:Cultured meat
3557:
3553:
3550:
3549:
3548:
3545:
3543:
3540:
3538:
3535:
3534:
3532:
3526:
3518:
3515:
3514:
3513:
3510:
3508:
3505:
3503:
3500:
3498:
3495:
3493:
3490:
3488:
3485:
3483:
3480:
3478:
3475:
3473:
3470:
3469:
3467:
3465:
3464:Meat industry
3461:
3455:
3452:
3450:
3447:
3445:
3442:
3440:
3437:
3435:
3432:
3430:
3427:
3426:
3424:
3422:
3418:
3412:
3409:
3407:
3404:
3402:
3399:
3395:
3392:
3390:
3387:
3386:
3385:
3382:
3380:
3379:Vegetarianism
3377:
3376:
3374:
3370:
3362:
3359:
3358:
3357:
3354:
3352:
3351:Animal rights
3349:
3347:
3344:
3342:
3339:
3338:
3336:
3330:
3320:
3317:
3315:
3312:
3310:
3307:
3305:
3302:
3301:
3299:
3295:
3289:
3286:
3284:
3281:
3279:
3276:
3274:
3271:
3269:
3266:
3264:
3261:
3257:
3254:
3253:
3252:
3249:
3247:
3244:
3242:
3239:
3237:
3234:
3232:
3229:
3227:
3224:
3223:
3221:
3219:
3215:
3212:
3210:List articles
3208:
3202:
3199:
3197:
3194:
3192:
3189:
3187:
3184:
3182:
3179:
3177:
3174:
3172:
3169:
3167:
3164:
3162:
3159:
3157:
3154:
3152:
3149:
3147:
3144:
3142:
3139:
3137:
3134:
3132:
3129:
3127:
3124:
3122:
3119:
3117:
3114:
3112:
3111:Luncheon meat
3109:
3107:
3104:
3102:
3099:
3097:
3094:
3092:
3089:
3087:
3084:
3082:
3079:
3077:
3074:
3072:
3069:
3065:
3062:
3060:
3057:
3056:
3055:
3052:
3050:
3046:
3043:
3041:
3038:
3036:
3033:
3031:
3028:
3026:
3023:
3021:
3018:
3016:
3013:
3011:
3008:
3006:
3003:
3001:
2998:
2996:
2993:
2991:
2988:
2986:
2983:
2981:
2978:
2976:
2973:
2971:
2968:
2967:
2965:
2959:
2953:
2950:
2948:
2945:
2943:
2940:
2938:
2935:
2933:
2930:
2927:
2923:
2920:
2916:
2913:
2912:
2911:
2908:
2906:
2903:
2901:
2898:
2896:
2893:
2892:
2890:
2888:
2884:
2878:
2875:
2873:
2870:
2868:
2865:
2863:
2860:
2858:
2855:
2853:
2850:
2848:
2845:
2843:
2840:
2838:
2835:
2833:
2830:
2828:
2825:
2823:
2820:
2818:
2815:
2813:
2810:
2808:
2805:
2803:
2800:
2798:
2795:
2794:
2792:
2790:
2784:
2780:
2774:
2771:
2769:
2766:
2764:
2761:
2759:
2756:
2754:
2751:
2749:
2746:
2744:
2741:
2739:
2736:
2734:
2731:
2729:
2726:
2724:
2721:
2719:
2716:
2714:
2711:
2709:
2708:Pacific saury
2706:
2704:
2703:Orange roughy
2701:
2699:
2696:
2694:
2691:
2689:
2686:
2684:
2681:
2679:
2676:
2674:
2671:
2669:
2666:
2664:
2661:
2659:
2656:
2654:
2651:
2649:
2646:
2644:
2641:
2639:
2636:
2634:
2631:
2629:
2626:
2624:
2621:
2619:
2616:
2614:
2611:
2610:
2608:
2606:
2602:
2594:
2591:
2590:
2589:
2586:
2584:
2581:
2579:
2576:
2574:
2571:
2569:
2566:
2564:
2561:
2559:
2556:
2554:
2551:
2549:
2546:
2544:
2541:
2539:
2536:
2534:
2531:
2529:
2526:
2524:
2521:
2519:
2516:
2514:
2511:
2509:
2506:
2504:
2501:
2499:
2496:
2494:
2491:
2490:
2488:
2486:
2482:
2476:
2473:
2471:
2468:
2466:
2463:
2461:
2458:
2456:
2453:
2451:
2448:
2446:
2443:
2441:
2438:
2436:
2433:
2431:
2428:
2426:
2423:
2421:
2418:
2416:
2413:
2411:
2408:
2406:
2403:
2401:
2398:
2396:
2393:
2391:
2388:
2386:
2383:
2381:
2378:
2377:
2375:
2373:
2369:
2364:
2358:
2348:
2345:
2343:
2340:
2338:
2335:
2333:
2330:
2328:
2325:
2323:
2320:
2318:
2315:
2313:
2310:
2308:
2305:
2303:
2300:
2299:
2297:
2295:
2291:
2287:
2280:
2275:
2273:
2268:
2266:
2261:
2260:
2257:
2247:
2239:
2235:
2231:
2223:
2215:
2205:
2200:
2193:
2187:
2184:
2182:
2179:
2177:
2174:
2172:
2169:
2167:
2164:
2162:
2159:
2158:
2156:
2152:
2146:
2143:
2141:
2138:
2136:
2133:
2131:
2128:
2126:
2123:
2121:
2118:
2116:
2113:
2111:
2108:
2106:
2103:
2101:
2098:
2096:
2093:
2092:
2090:
2086:
2080:
2077:
2075:
2072:
2070:
2067:
2065:
2062:
2060:
2057:
2055:
2052:
2051:
2049:
2045:
2039:
2036:
2034:
2031:
2029:
2026:
2024:
2021:
2019:
2016:
2014:
2011:
2009:
2006:
2004:
2001:
1999:
1996:
1995:
1993:
1989:
1979:
1976:
1974:
1973:Gentle frying
1971:
1970:
1968:
1964:
1958:
1955:
1953:
1950:
1948:
1945:
1943:
1940:
1938:
1935:
1933:
1930:
1928:
1925:
1923:
1920:
1918:
1915:
1914:
1912:
1908:
1905:
1901:
1891:
1888:
1886:
1883:
1881:
1878:
1876:
1873:
1872:
1870:
1868:Indirect heat
1866:
1860:
1857:
1855:
1852:
1850:
1847:
1845:
1842:
1840:
1837:
1835:
1832:
1830:
1827:
1825:
1822:
1820:
1817:
1816:
1814:
1810:
1804:
1801:
1799:
1796:
1794:
1791:
1789:
1786:
1784:
1781:
1779:
1776:
1775:
1773:
1769:
1766:
1762:
1752:
1749:
1747:
1744:
1742:
1739:
1737:
1734:
1732:
1729:
1728:
1726:
1722:
1716:
1713:
1711:
1708:
1706:
1703:
1701:
1698:
1697:
1695:
1691:
1685:
1682:
1680:
1677:
1675:
1672:
1671:
1669:
1665:
1662:
1658:
1654:
1649:
1644:
1637:
1632:
1630:
1625:
1623:
1618:
1617:
1614:
1600:
1596:
1592:
1588:
1584:
1580:
1575:
1563:
1559:
1554:
1550:
1544:
1540:
1536:
1531:
1527:
1521:
1517:
1513:
1508:
1497:
1493:
1489:
1486:
1482:
1477:
1473:
1467:
1463:
1459:
1455:
1454:Jurafsky, Dan
1451:
1447:
1441:
1437:
1433:
1428:
1424:
1419:
1404:
1400:
1396:
1390:
1386:
1382:
1378:
1374:
1370:
1356:
1355:
1350:
1339:
1335:
1331:
1327:
1321:
1317:
1313:
1308:
1304:
1299:
1295:
1294:
1288:
1284:
1278:
1274:
1270:
1266:
1262:
1261:
1248:
1247:Flandrin 2007
1243:
1236:
1235:Flandrin 2007
1231:
1224:
1223:Flandrin 2007
1219:
1212:
1211:Flandrin 2007
1207:
1200:
1199:Flandrin 2007
1195:
1188:
1187:Flandrin 2007
1183:
1176:
1175:Flandrin 2007
1171:
1164:
1163:Flandrin 2007
1159:
1152:
1151:Flandrin 2007
1147:
1141:, p. 22.
1140:
1139:Jurafsky 2014
1135:
1128:
1123:
1116:
1111:
1104:
1099:
1092:
1087:
1080:
1075:
1069:, p. 12.
1068:
1067:Flandrin 2007
1063:
1056:
1051:
1044:
1039:
1032:
1031:Siavetti 2017
1027:
1020:
1015:
1008:
1003:
988:
984:
983:
975:
968:
963:
956:
955:Horowitz 2006
951:
944:
943:Larousse 1988
939:
932:
927:
921:
917:
913:
909:
903:
899:
885:
884:jours maigres
881:
877:
871:
864:
863:
858:
852:
848:
832:
829:
827:
824:
822:
819:
817:
814:
812:
809:
806:
803:
801:
798:
796:
793:
790:
787:
785:
782:
781:
776:
765:
754:
747:
742:
735:
730:
723:
718:
717:
711:
707:
703:
701:
695:
691:
687:
683:
681:
677:
673:
669:
659:
657:
653:
652:Petit traicté
649:
648:
643:
638:
634:
630:
628:
624:
620:
616:
611:
609:
605:
601:
597:
593:
589:
586:In the later
584:
582:
581:
576:
572:
568:
567:
556:
547:
539:
531:
529:
525:
521:
517:
513:
509:
505:
501:
497:
493:
489:
485:
482:/aubergines,
481:
477:
473:
469:
460:
451:
449:
445:
441:
437:
432:
430:
426:
422:
418:
412:
410:
406:
402:
398:
394:
390:
386:
382:
379:
375:
371:
370:packer's knot
367:
361:
352:
350:
346:
342:
337:
335:
327:
323:
319:
316:
312:
308:
304:
298:
296:
287:
280:
275:
272:
268:
264:
260:
259:
258:
256:
252:
245:
241:
237:
233:
229:
224:
214:
211:
203:
192:
189:
185:
182:
178:
175:
171:
168:
164:
161: â
160:
156:
155:Find sources:
149:
145:
139:
138:
133:This section
131:
127:
122:
121:
113:
111:
107:
103:
99:
95:
91:
87:
83:
79:
75:
71:
67:
59:
53:
48:
44:
40:
33:
19:
4531:Soup kitchen
4521:Picnic table
4422:Soup kitchen
4338:Tasting menu
4333:Table d'hĂŽte
4257:Packed lunch
4232:Field ration
4197:Airline meal
3990:Serving size
3985:PiÚce montée
3948:Presentation
3934:Small plates
3820:
3805:Amuse-bouche
3803:
3728:Coffee break
3701:Common meals
3581:Mystery meat
3537:Arachnophagy
3477:Branch house
3444:Preservation
3421:Meat science
3372:Alternatives
3361:Meat paradox
3283:Smoked foods
3160:
2922:Grasshoppers
2867:Sea cucumber
2862:Shrimp/prawn
2047:Device-based
1991:Mixed medium
1844:Slow cooking
1740:
1704:
1674:Dry roasting
1582:
1578:
1566:. Retrieved
1561:
1534:
1511:
1500:, retrieved
1495:
1483:. New York:
1480:
1457:
1431:
1422:
1410:. Retrieved
1380:
1376:
1362:, retrieved
1353:
1341:. Retrieved
1338:www.usda.gov
1337:
1311:
1302:
1292:
1268:
1242:
1230:
1218:
1206:
1194:
1182:
1170:
1158:
1146:
1134:
1122:
1115:Tomasik 2016
1110:
1098:
1086:
1074:
1062:
1050:
1038:
1026:
1019:Failure 2015
1014:
1002:
991:, retrieved
987:the original
981:
979:Epicurious,
974:
962:
950:
938:
931:Cooking 2011
926:
911:
902:
883:
879:
870:
861:
856:
851:
831:Roasting pan
800:Dry roasting
751:Roasting of
708:
704:
696:
692:
688:
684:
665:
655:
651:
645:
641:
639:
635:
631:
626:
622:
618:
614:
612:
607:
603:
599:
595:
591:
587:
585:
578:
575:Rost de char
574:
570:
564:
562:
555:centuries.
553:
545:
537:
486:/courgette,
465:
447:
433:
413:
400:
381:accoutrement
362:
358:
338:
333:
331:
299:
292:
267:filet mignon
248:
228:Sunday roast
206:
197:
187:
180:
173:
166:
154:
142:Please help
137:verification
134:
101:
65:
64:
43:
4641:Tea culture
4536:Street food
4496:Dining room
4342:Degustation
4323:School meal
4308:Free refill
4237:Frozen meal
4161:SmörgÄsbord
4136:Plate lunch
3960:Dining room
3899:Finger food
3884:smörgÄsbord
3826:Main course
3564:Entomophagy
3552:Meat diaper
3542:Cannibalism
3218:Meat dishes
3000:Charcuterie
2963:preparation
2947:Mopane worm
2937:Mezcal worm
2246:WikiProject
2186:Food safety
2074:Slow cooker
2059:Microwaving
1952:Stir frying
1937:Deep frying
1731:Charbroiler
1343:11 February
1265:Albala, Ken
1079:Scully 1988
1055:Scully 1995
967:Ashley 1944
566:Le Viandier
504:cauliflower
108:or roasted
4684:Categories
4526:Restaurant
4501:Food truck
4432:Tableround
4387:Commercium
4352:Value menu
4347:Value meal
4318:Kids' meal
4313:Happy hour
4303:Free lunch
4288:Ă la carte
4281:meal deals
4262:Space food
4252:Ninja diet
4151:Rijsttafel
4088:DastarkhÄn
4021:Dress code
4000:Tablecloth
3980:Nyotaimori
3782:Components
3621:White meat
3596:Pink slime
3574:Artificial
3449:Tenderness
3334:psychology
3332:Ethics and
3166:Salt-cured
2872:Sea urchin
2440:Guinea pig
2120:Fermenting
2054:Air frying
2003:Barbecuing
1942:Pan frying
1922:Blackening
1849:Smothering
1793:Parboiling
1746:Rotisserie
1693:Convection
1667:Conduction
1645:techniques
1537:. Ottawa:
1525:0851156118
1325:0198157487
1314:. Oxford:
894:References
880:jours gras
826:Roast beef
816:Pan frying
613:The terms
454:Vegetables
391:such as a
376:lock is a
345:Barbecuing
271:strip loin
255:rotisserie
240:vegetables
232:roast beef
200:April 2021
170:newspapers
159:"Roasting"
52:rotisserie
4636:Salumeria
4491:Cafeteria
4437:Tea party
4392:Dining in
4227:Fast food
4069:Cicchetti
4064:Antipasto
4005:Tableware
3955:Al fresco
3841:Entremets
3836:Side dish
3723:Elevenses
3713:Breakfast
3512:Slaughter
3434:Drip loss
3156:Rillettes
3116:Marinated
3054:Forcemeat
3040:Fermented
2980:Barbecued
2952:Palm grub
2783:Shellfish
2753:Swordfish
2688:Mahi Mahi
2518:Crocodile
2493:Alligator
2372:Livestock
2302:Cassowary
2028:Fricassee
2018:Deglazing
1910:High heat
1903:Fat-based
1880:Sous-vide
1839:Simmering
1803:Reduction
1788:Decoction
1778:Blanching
1771:High heat
1724:Radiation
1599:1780-3187
1375:(2007) .
1007:Hock 2009
676:entremets
528:chestnuts
508:asparagus
498:/swedes,
496:rutabagas
480:eggplants
444:Australia
366:reef knot
92:and most
4659:Category
4572:Cookbook
4546:Traiteur
4447:Catering
4417:Sittning
4382:Barbecue
4267:Take-out
3748:Merienda
3606:Red meat
3601:Raw meat
3530:subjects
3411:Veganism
3278:Meatball
3141:Pemmican
3126:Meatloaf
3121:Meatball
2961:Cuts and
2942:Silkworm
2932:Mealworm
2910:Crickets
2822:Crayfish
2802:Calamari
2698:Milkfish
2683:Mackerel
2678:Kingfish
2653:Flounder
2553:Pangolin
2538:Kangaroo
2523:Elephant
2508:Bushmeat
2238:Cookbook
2222:Category
2154:See also
2130:Pickling
2088:Non-heat
2008:Braising
1978:Sweating
1966:Low heat
1957:Sautéing
1927:Browning
1890:Steaming
1854:Steeping
1834:Poaching
1829:Infusion
1824:Creaming
1819:Coddling
1812:Low heat
1798:Shocking
1751:Toasting
1715:Barbecue
1562:HuffPost
1502:15 March
1456:(2014).
1412:30 April
1290:Arvind.
916:Archived
857:MĂ©nagier
789:Braising
761:See also
623:potaiges
600:potaiges
542:Traybake
524:plantain
500:parsnips
484:zucchini
472:potatoes
401:roasting
341:Grilling
326:Shawarma
236:potatoes
98:red meat
80:through
66:Roasting
4669:Commons
4597:outline
4592:Cuisine
4577:Cooking
4555:Related
4511:Kitchen
4407:Potluck
4370:Banquet
4212:Dosirak
4181:Zakuski
4131:Okazuya
4116:Kaiseki
4107:Izakaya
4097:Yum cha
4093:Dim sum
4074:Banchan
3975:Garnish
3914:RodĂzio
3909:Platter
3851:Savoury
3846:Dessert
3786:courses
3773:Siu yeh
3569:Marbled
3528:Related
3507:Packing
3482:Butcher
3346:Carnism
3288:Sausage
3263:Seafood
3231:Chicken
3201:Tartare
3196:Tandoor
3176:Sausage
3161:Roasted
3146:Poached
3136:Pickled
3059:Cretons
3049:supreme
2990:Braised
2985:Biltong
2887:Insects
2852:Scallop
2842:Octopus
2832:Lobster
2827:Dolphin
2797:Abalone
2789:seafood
2773:Walleye
2758:Tilapia
2733:Sardine
2723:Pollock
2673:Herring
2668:Halibut
2663:Haddock
2658:Grouper
2643:Crappie
2633:Catfish
2613:Anchovy
2583:Venison
2400:Buffalo
2390:Beefalo
2327:Ostrich
2307:Chicken
2294:Poultry
2230:Commons
2145:Souring
2140:Salting
2125:Juicing
2100:Brining
1917:Basting
1859:Stewing
1783:Boiling
1710:Smoking
1684:Searing
1643:Cooking
1364:18 July
1257:Sources
714:Gallery
680:dessert
516:peppers
492:turnips
488:pumpkin
476:carrots
440:Ireland
436:Britain
417:poultry
399:during
393:chicken
368:or the
349:smoking
279:Searing
184:scholar
116:Methods
106:chicken
70:cooking
18:Roasted
4609:Eating
4541:Tavern
4402:Picnic
4247:JĆ«bako
4217:Ekiben
4190:Packed
4176:Tiffin
4156:Sadhya
4111:Sakana
4014:Dining
3879:Buffet
3816:Entrée
3763:Supper
3758:Dinner
3753:Tiffin
3733:Brunch
3650:
3502:Jobber
3487:Cutter
3472:Broker
3273:Steaks
3191:Stewed
3181:Smoked
3171:Salumi
3151:Potted
3101:Kidney
3081:Ground
3076:Frozen
3045:Fillet
3025:Cutlet
3015:Corned
3010:Confit
2995:Burger
2926:locust
2905:Cicada
2847:Oyster
2837:Mussel
2807:Chiton
2787:other
2728:Salmon
2693:Marlin
2578:Turtle
2568:Rabbit
2543:Monkey
2533:Iguana
2475:Ć»ubroĆ
2430:Snails
2425:Donkey
2380:Alpaca
2347:Turkey
2332:Pigeon
2115:Drying
2110:Curing
2023:Flambé
1932:Frying
1700:Baking
1597:
1568:3 July
1545:
1522:
1468:
1442:
1391:
1322:
1279:
993:28 May
753:burbot
678:, and
672:entrée
668:potage
512:squash
442:, and
397:turkey
334:baking
307:butter
303:basted
242:, and
186:
179:
172:
165:
157:
110:squash
78:flavor
4604:Drink
4427:Supra
4412:Seder
4397:Iftar
4277:Menus
4202:Bento
4171:Thali
4166:Tapas
4038:Toast
3861:Snack
3831:Salad
3821:Roast
3768:Iftar
3738:Lunch
3708:Suhur
3694:Meals
3586:Offal
3297:Other
3186:Steak
3131:Offal
3106:Liver
3096:Kebab
3091:Jerky
3071:Fried
3030:Dried
3020:Cured
2975:Bacon
2915:Flour
2877:Whale
2763:Trout
2738:Shark
2713:Perch
2573:Snake
2548:Mouse
2455:Llama
2445:Horse
2405:Camel
2395:Bison
2337:Quail
2322:Goose
2135:Purée
2095:Aging
1406:(PDF)
1379:[
1358:(PDF)
843:Notes
805:Hendl
784:Asado
448:joint
427:, or
409:metal
405:nylon
313:, or
191:JSTOR
177:books
102:roast
90:Meats
68:is a
4614:Food
4582:Chef
4567:Cook
4516:Mess
4486:Café
4126:Meze
4102:Fika
4059:Anju
3894:Dish
3811:Soup
3784:and
3268:Veal
3251:Pork
3246:Lamb
3241:Goat
3236:Fish
3226:Beef
3064:Pùté
3005:Chop
2970:Aged
2895:Ants
2857:Seal
2817:Crab
2812:Clam
2768:Tuna
2748:Swai
2743:Sole
2718:Pike
2628:Carp
2623:Bass
2618:Basa
2605:Fish
2593:Wolf
2563:Hare
2513:Boar
2503:Bear
2485:Game
2465:Veal
2460:Pork
2435:Frog
2415:Goat
2385:Beef
2342:Rhea
2312:Duck
2286:Meat
1595:ISSN
1570:2021
1543:ISBN
1520:ISBN
1504:2022
1466:ISBN
1440:ISBN
1414:2024
1389:ISBN
1366:2016
1345:2023
1320:ISBN
1277:ISBN
995:2009
627:rost
625:and
617:and
534:Fish
522:and
429:lamb
425:pork
421:beef
389:bird
385:hock
378:food
374:hock
355:Meat
347:and
311:lard
251:spit
163:news
84:and
74:oven
4506:Inn
4449:and
4279:and
3743:Tea
3256:Ham
3086:Ham
3035:Dum
2785:and
2648:Eel
2638:Cod
2588:Dog
2558:Rat
2528:Fox
2498:Bat
2470:Yak
2420:Dog
2410:Cat
2317:Emu
1764:Wet
1660:Dry
1587:doi
520:yam
514:,
434:In
407:or
395:or
315:oil
269:or
253:or
146:by
4686::
4340:/
4109:/
4095:/
4076:/
1593:.
1583:14
1581:.
1560:.
1541:.
1518:.
1494:,
1464:.
1438:.
1387:.
1336:.
1318:.
1275:.
914:.
910:.
702:.
682:.
658:.
518:,
510:,
506:,
502:,
494:,
490:,
478:,
474:,
470:,
438:,
423:,
411:.
309:,
297:.
238:,
234:,
226:A
112:.
3686:e
3679:t
3672:v
3047:/
2928:)
2924:(
2278:e
2271:t
2264:v
1635:e
1628:t
1621:v
1601:.
1589::
1572:.
1551:.
1528:.
1474:.
1448:.
1416:.
1397:.
1347:.
1328:.
1285:.
1045:.
1033:.
1021:.
1009:.
933:.
213:)
207:(
202:)
198:(
188:·
181:·
174:·
167:·
140:.
41:.
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
