This is a beautiful 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 antiquity. 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. This book, one of three volumes, documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over xxx recipes from antiquity. Offerings include tasty beach BBQ ideas from Celtic times, a hearty Roman Army lentil stew and ideas for festive feasts of ancient times. AUTHOR: 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.
30 illustrations