Food Through the Ages

Nonfiction, Food & Drink, Food Writing
Cover of the book Food Through the Ages by Anna Selby, Pen & Sword Books
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Anna Selby ISBN: 9781781598344
Publisher: Pen & Sword Books Publication: April 21, 2009
Imprint: Remember When Language: English
Author: Anna Selby
ISBN: 9781781598344
Publisher: Pen & Sword Books
Publication: April 21, 2009
Imprint: Remember When
Language: English

The author of Victorian Christmas “recounts some of the most fascinating—and disgusting—dishes our ancestors used to eat. . . . A must-buy book for foodies” (Fiona Shoop, author of How to Deal in Antiques).
 
With people’s fascination for food increasing, there are more cooking shows and magazines than ever. Medieval banquets are sold-out events and classic recipes and ingredients are back in fashion, which is what this book sets out to explore.
 
Highlighting the advantages and disadvantages of each era from Roman times onwards, Anna Selby recreates classic recipes from Epicurius’s stuffed dormice to recipes that readers really will want to recreate. She explores how trade and improved transportation increased foodstuffs available and reflects on how we’re returning to the old-fashioned notion of seasonal foods—just like our ancestors had to do.
 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The author of Victorian Christmas “recounts some of the most fascinating—and disgusting—dishes our ancestors used to eat. . . . A must-buy book for foodies” (Fiona Shoop, author of How to Deal in Antiques).
 
With people’s fascination for food increasing, there are more cooking shows and magazines than ever. Medieval banquets are sold-out events and classic recipes and ingredients are back in fashion, which is what this book sets out to explore.
 
Highlighting the advantages and disadvantages of each era from Roman times onwards, Anna Selby recreates classic recipes from Epicurius’s stuffed dormice to recipes that readers really will want to recreate. She explores how trade and improved transportation increased foodstuffs available and reflects on how we’re returning to the old-fashioned notion of seasonal foods—just like our ancestors had to do.
 

More books from Pen & Sword Books

Cover of the book Jutland by Anna Selby
Cover of the book German Soldiers in the Great War by Anna Selby
Cover of the book Phantom by Anna Selby
Cover of the book Battle Group! by Anna Selby
Cover of the book Foul Deeds & Suspicious Deaths in & Around Scunthorpe by Anna Selby
Cover of the book A History of Cigarette and Trade Cards by Anna Selby
Cover of the book Churchill's Thin Grey Line by Anna Selby
Cover of the book Fighting for Napoleon by Anna Selby
Cover of the book Retreat & Rearguard: Dunkirk 1940 by Anna Selby
Cover of the book The Hitler Conspirator by Anna Selby
Cover of the book The Classic Herb Garden by Anna Selby
Cover of the book Hitler's Home Front by Anna Selby
Cover of the book Gordon Welchman by Anna Selby
Cover of the book Deadly Derbyshire by Anna Selby
Cover of the book Berlin Battlefield Guide by Anna Selby
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy