This is the first volume of a projected series from the Department of Archaeology at Nottingham University. What sets it apart is that it is a postgraduate conference, not just the usual old lags' ex
Mary Prior has compiled an anthology of recipes ancient and modern that highlight rhubarb, which first came to us as a medicine but which has successfully naturalized as an especial British favourite.
This book explores dictary restriction in Graeco-Roman antiquity and maintains that food choice, whether for reasons of taste or to propitiate religious or cultural taboos, was integrally linked to t
Here are served 28 unadorned papers on a topics relating to vegetables from an array of perspectives. They include the first scientific defense of a vegetarian diet, the Roman vegetable garden, the ca
This second conference on food and drink was enlarged to include students from Cardiff, Reading, and York as well as Nottingham. The 11 papers that were read, along with three short contributions, loo
This is a reprint and recovering of the first volume in Prospect's series The English Kitchen . The authors trace the development and spread of that quintessentially English dish, the trifle.
In this new edition and translation of Apicius, a collection of recipes from early Rome, Grocock and Grainger have thoroughly reassessed the text in light of previous editions and interpretations. The
These papers from the 2004 Symposium on Wild Food at Oxford Brookes University offer much more than recipes (although there are many of those); they survey the historical and possible future use of va
Proceedings of a symposium on "authentic" cuisine held in 2005. Forty-five contributions explore a range of topics. Some are of a more general nature, while others focus on specific cuisines and time
The 2006 Oxford Symposium on Food and Cookery focused on the egg and produced the 36 papers contained in this volume, which address a surprisingly diverse range of topics, including the use of the egg
This collection of thirty eight articles, the proceedings of the Oxford Symposium on Food and Cookery held in July 2010, showcases current scholarship surrounding the curing, fermenting and preserving
Apicius is the only surviving cookery book from the Roman Empire. In this book, Grainger, who has worked on a translation of the Latin text, provides English-language versions of the recipes found wit
An eminent medieval historian, van Winter (medieval history emerita, Utrecht University) has written on a variety of topics. Over the years, her interest drifted to food in the Middle Ages. The result
Early spirits were important for their fire-bearing property, says British food historian Wilson, and it was not until the 13th century that the distillate of wine began to be widely recognized as a m
The seven chapters in this volume are based on papers from the Eighteenth Leeds Symposium on Food History, "The Changing Face of Food," held in March 2003 in the UK. Contributors are scholars of Engli
In this enchanting and informative study of the kitchen accounts of the Willoughby family from 1520 to 1603, Dawson uses the detailed recording of purchases to show the actual habits of one British fa
This is a history of curry in British cuisine. The volume offers excerpts of discussions of curry and specific recipes from recipe books published between 1747 and 1994. The authors add some contextua
A collection of vegetarian recipes from the late 19th century. It offers a selection of recipes culled from manuals dating broadly from 1856 to 1908. It is arranged in chapters covering Soups; Salads;
Presents 33 essays from the 26th Oxford Symposium on Food and Cookery, which took place at St Catherine's College, Oxford in September 2007. Contributors explore such dimensions as the moral economy o
