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Tasting the Past: Recipes From the Stone Age to the Present

Tasting the Past: Recipes From the Stone Age to the Present

by Wood (Author), Wood (Author)

  • Used

    Illustrated 2009

    $10.64
Synopsis

The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, as it were, and onwards the Crusades gave us all manner of spices. The Georgians enjoyed a new level of excess and then of course the world wars forced us into the challenge of making meals from very little. The post-war period brought convenience foods, and health issues which are being felt widely now. This is the first study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 200 recipes from each age for use today. Offerings include tasty beach BBQ ideas from Celtic times, a hearty Roman Army lentil stew and ideas for festive feasts from every period.

$10.64

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Quantity

1 in stock

More Information

Format: Illustrated
 Pages: 168
 Edition: Illustrated
 Publisher: The History Press
Published: 01 Sep 2009
ISBN 10: 0752447947
ISBN 13: 9780752447940

Media Reviews
Fascinating, due both to its culinary revelations and its insight into often ignored fragments of British history. Guardian
An intriguing study of the rich history of food eaten in these islands from the earliest times. Irish Sunday Independent
Author Bio
Jacqui Wood is best known as Time Team's resident food historian. She works as the Director of Saveock Water Archaeology (www.archaeologyonline.org), an archaeological research centre and field school, and also works for English Heritage demonstrating Bronze Age technology. She is author of Prehistoric Cooking for The History Press, now in its third edition.