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Tasting the Past: Recipes From the Stone Age to the Present
Jacqui Wood
€ 23.47
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Description for Tasting the Past: Recipes From the Stone Age to the Present
Paperback. The many influences of the past on our diet today make the concept of 'British food' very hard to define. This title offers a 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. It includes tasty beach BBQ ideas from Celtic times, and ideas for festive feasts. Num Pages: 160 pages, Illustrations (some col.). BIC Classification: 1DBK; HDD. Category: (G) General (US: Trade). Dimension: 245 x 173 x 11. Weight in Grams: 426.
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 ... Read more
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 ... Read more
Product Details
Publisher
The History Press Ltd United Kingdom
Number of pages
160
Format
Paperback
Publication date
2009
Condition
New
Number of Pages
160
Place of Publication
Stroud, United Kingdom
ISBN
9780752447940
SKU
V9780752447940
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-5
About Jacqui Wood
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.
Reviews for Tasting the Past: Recipes From the Stone Age to the Present
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