Nuts - Growing and Cooking includes over seventy recipes from a spiced pecan and pumpkin salad, Christmas nut loaf to a walnut cake. Also included re storage and handling tips and ways to make your
This book is about the cooking and the lifestyle in both the French and Spanish Basque regions, since, sharing their own language, the two countries are really one nation. The small towns are unlike a
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
It is quite possible that people spend more time talking about food than eating it. That is why this collection of papers on food and language is so delightful. They were first presented at the 2009 O
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
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
The author has for the last 20 years shared her life with a sculptor whose appetite for marble and sedimentary rocks has taken them to Tuscany, Catalonia, Naxos and Apulia. She has written a passionat
Marjory Szurko has written an account of the recipes she found, her wonderful recreation of the sweet dishes at events she ran at Oriel College, Oxford, and the history of the recipes. From Courtly Cu
The most famous of food sayings must be Jean Anthelme Brillat-Savarin’s fourth aphorism from Physiologie du Goût: ?Dis-moi ce que tu manges, je te dirai ce que tu es’. Tell me what you eat, and I will
This is the third volume of a series from the Department of Archaeology at Nottingham University presenting work by postgraduates and early-career researchers from that university and elsewhere in the
Here is everything you need to know about marmalade: how, why, what, when and where. Anne Wilson, a distinguished historian of British food, traces the history of this most British of preserves from i
This is a new edition of a classic of early seventeenth-century food-writing. The book was written by the Italian refugee educator and humanist Giacomo Castelvetro who had been saved from the clutches
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 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
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
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
Those interested in food and its history will welcome the republication of the great food writer Alan Davidson's first book. Worthwhile for its authentic recipes, this book is also significant as a ca
Josh Sutton argues that not only is it true that ‘we are what we eat’ but alsowhat we eat and how we react to it, can affect both the types of food availableto us, and also the way in which it is prod
Tart, richly flavoured damsons have been growing in England since the island's earliest recorded history. Whether wild and foraged, or cultivated, they have been a familiar part of the landscape for c
The French Mrs. Beeton, Cora Millet-Robinet's book was found in every nineteenth-century French household, a first resource in the kitchen, the garden, and the drawing-room. A treasure trove from the
This book sets out to investigate and celebrate a whole range of ovens, used and built the world over. By focusing on outdoor ovens, meaning those constructed or used outside of the home, as opposed t
A history of the waterways of Britain and how grain was moved by barge to the mills along the banks of the Thames. Di Murrell worked on her barge for many years, bringing up her two sons on the water
This book is an account of history’s most forgotten cooks, from chefs Louis Eustache Ude, Charles Francatelli and Alexis Soyer, to American cooks. It includes Hercules, George Washington’s black ensla
Dairy-free diets are now in vogue. Soya yoghurts, almond milk, coconut ice cream, and tofu are widely sold in supermarkets. Vegan cafés and restaurants are popping up everywhere. And there's plenty go
This book takes a look at food riots in the eighteenth and nineteenth centuries and food related social conflict, from the Newlyn fish riots to the Cod Wars. Using words and verse from contemporary br
The second edition of this translation of The Life of Luxury by ancient Greek poet and cookbook writer Archestratus is revised and updated to account for major advances in translation and analysis of
Sir Kenelm Digby (1603-1665), was a soldier, sailor, pirate and diplomat; man of letters, bibliophile and collector; alchemist, scientist, philosopher, medical theorist and mathematician; a man of se
Sir Hugh Plat (1552-1608) is remembered today for his two books, The Jewell House of Art and Nature (1594) and Delightes for Ladies (1602), but he was more than a mere occasional author, cookery write
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
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.
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
