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
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
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
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
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.
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
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
Cato's On Farming is the oldest surviving example of Latin prose, dating to the 2nd century BC. It is a book of instruction about the cultivation of vines, olives and fruit, the management of slaves a
In the course of Anthimus' life in Ravenna, he was sent as ambassador to the King of the Franks and wrote, perhaps as a sweetener to his fierce yet royal host, a letter about foods which were good for
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
A Treatise on the Art of Bread-Making was published in London in 1805, the work of a medical man, little known for any other books, save a couple of pamphlets on gout and sore throats and fever, which
