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
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
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
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
