conversations.from: human
conversations.value: What could be a title for a book about Europe, Italian, Columbus with the genre: Crafts, Hobbies & Home, Home Improvement & Design?
conversations.from: assistant
conversations.value: A title for this book could be 'Culture of the Fork'
conversations.from: human
conversations.value: Give me the first four paragraphs for this book.
conversations.from: assistant
conversations.value: Culture of the Fork
  If fish, more pepper; if meat, more salt. Shortly before removing it from the oven push into the holes an egg vigorously beaten in a bowl with bitters or else with orange juice or good white vinegar, then put it back into the oven the length of an "Our Father" and an "Ave Maria," then serve.
  If you want to make a good sauce for a medium-size fish that is going into the oven, take two or three bulbs of garlic and two or three walnuts, and grind them well together. Take some toasted bread dipped in vinegar, put it into the mortar, and grind the whole well. Then take some well-grated spices and add them; add cold water so that the sauce is not too thick. Put the fish into a casserole and take parsley and sage and chop them fine to sprinkle on the fish. Add the sauce and a little oil.
  Take the salmon and clean it thoroughly. Then put the salmon into a casserole with spices, that is, a bit of pepper, ginger, and saffron. Grind this well and sprinkle on the fish with salt, some bitter or orange juice, and put it on a good fire, over sustained heat. Then take white almonds, raisins, pine nuts, and all the herbs, that is, marjoram, parsley, and mint. When the stew is more than half-cooked, put it all into the casserole, and it is ready.
  Already in the fourteenth century Balducci Pegolotti, compiler of a business guide, sought to distinguish the box from its contents, referring to "weight and cost of wooden box into which you put the marzipan when it is fresh." A few lines later he specified: "[it] is for the wood alone, without the edible marzipan."
conversations.from: human
conversations.value: Delete the last sentence.
conversations.from: assistant
conversations.value: Culture of the Fork
  If fish, more pepper; if meat, more salt. Shortly before removing it from the oven push into the holes an egg vigorously beaten in a bowl with bitters or else with orange juice or good white vinegar, then put it back into the oven the length of an "Our Father" and an "Ave Maria," then serve.
  If you want to make a good sauce for a medium-size fish that is going into the oven, take two or three bulbs of garlic and two or three walnuts, and grind them well together. Take some toasted bread dipped in vinegar, put it into the mortar, and grind the whole well. Then take some well-grated spices and add them; add cold water so that the sauce is not too thick. Put the fish into a casserole and take parsley and sage and chop them fine to sprinkle on the fish. Add the sauce and a little oil.
  Take the salmon and clean it thoroughly. Then put the salmon into a casserole with spices, that is, a bit of pepper, ginger, and saffron. Grind this well and sprinkle on the fish with salt, some bitter or orange juice, and put it on a good fire, over sustained heat. Then take white almonds, raisins, pine nuts, and all the herbs, that is, marjoram, parsley, and mint. When the stew is more than half-cooked, put it all into the casserole, and it is ready.
  Already in the fourteenth century Balducci Pegolotti, compiler of a business guide, sought to distinguish the box from its contents, referring to "weight and cost of wooden box into which you put the marzipan when it is fresh." A few lines later he specified: "[it] is for the wood alone, without the edible marzipan.
conversations.from: human
conversations.value: Give me five more paragraphs.
conversations.from: assistant
conversations.value: Already in the fourteenth century Balducci Pegolotti, compiler of a business guide, sought to distinguish the box from its contents, referring to "weight and cost of wooden box into which you put the marzipan when it is fresh." A few lines later he specified: "[it] is for the wood alone, without the edible marzipan."
  Peel the almonds thoroughly. Crush them with a pestle as much as possible so they don't have to be put through the grinder. To make these almonds whiter, tastier, and sweeter to the mouth, soften them in cool water for a day and a night and even more. And crush them along with a little rosewater so they don't get oily. And if you want to make the aforementioned torte good put into it equal measures of sugar, of ground almonds, that is, a pound of one and the other or more or less as you like, and put in another ounce or two of good rosewater, and mix all these together thoroughly. Then take the cornets of sugar and bathe first with rosewater; spread on the bottom of the pan and into them put the mixture. Put it to cook in an oven or on a fire like other tortes, taking care to use a gentle flame and to check often, so that it doesn't burn. Remember that marzipan tortes should be light and small, not thick and heavy.
  As for the consumption of food, C. Flammia, G. Villa, R. Villa (Cerretto Prize 1998), and B. Giuliani are to be praised for their impressive collection of documents located in private archives in Genoa, Florence, Rome, and Naples, not to mention the archives of food consumption in Paris and those at the convent of San Gerolamo of Cornigliano. These are currently being prepared and will soon be published.
  Americas: discovery of; farms and farming in; foods and products diffused from; products and foods brought to; protein as lacking in; spices and
  Arab cultures: and couscous; fat used in; fishermen and; livestock and meat production in; and Portuguese voyages; and rice; spice culture and; water projects of
conversations.from: human
conversations.value: Give me the last five paragraphs.
conversations.from: assistant
conversations.value: Germany: and aquavits; fish culture and; meat production and consumption in; and spices; sunflower cultivation in; and vegetable and fruits; wine of
  Holland: art of; cheese production of; and chocolate; drinking habits in; fish culture of; and spices; and sugar production; and tableware; vegetable consumption in; and war; and wine
  Liguria: and couscous; farming methods of; fish culture of; the fork and; fruit of; glassware of; olive culture of; and pasta; sequence of meal in; and tomatoes
  Middle Ages: deforestation during; dry pasta introduced in; fish culture in; land ownership in; meat preferences in; pasta as luxury in; salad and; salt in; spice commerce and; stuffed pasta and; water management in
  Venice: colonies of; and corn; the fork and; and fruit consumption; olive culture and; and salt; spices and; and sugar trade; tableware of; war and; and wine