-
Maguelone was
compiled in 1583 by Abbé
Gariel (Histoire des évêques de
Maguelonne) he
provided the see with an
apostolic origin, as is de
rigueur for any...
- the
Montaubon c****oulet, ****ed with
tomato purée; the food
historian Maguelonne Toussaint-Samat
observes that it "would be
sacrilege to make c****oulet...
-
considerable tradition incorporates a
pinch of cinnamon.
According to
Maguelonne Toussaint-Samat, the
commercial production of pain d'épices was a specialty...
- the time of the Visigoths. The
counts of
Melgueil were also
counts of
Maguelonne and
Substantion from at
least the time of Peter's
homage to Pope Gregory...
- Paul, Minnesota:
Llewellyn Worldwide. p. 290. ISBN 978-0-87542-224-4.
Maguelonne Toussaint-Samat (Anthea Bell, tr.) The
History of Food, 2nd ed. 2009:30...
- edition. Oxford:
University Press. ISBN 978-0-19-850356-9. pp. 105–107.
Maguelonne Toussaint-Samat, A
History of Food, 2nd ed. 2009:38ff. Peas have been...
- ed. (2015). The
Oxford Companion to
Sugar and Sweets. Toussaint-Samat,
Maguelonne (2009). A
History of Food. Wiley. p. 675. Weir, Caroline; Weir, Robin...
- Saint-Vallier,
father of
Diane de
Poitiers Saltabadil, a
hired ********in
Maguelonne, a
street player Clément Marot,
royal poet
Monsieur de
Pienne Monsieur...
- Industry.
University of Minnesota: U.S.
Government Printing Office. p. 5.
Maguelonne Toussaint-Samat (2009). "The
History of Poultry". The
History of Food...
- traditions,
recorded in 1583 by Abbé
Gariel in his
Histoire des évêques de
Maguelonne,
affirm that St.
Simon the Leper,
having landed at the
mouth of the Rhône...
