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
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
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
This book brings pieces of the oldest Persian cooking manuscripts into its first English translation, vital for culinary enthusiasts worldwide. Food has always acted as a focal point around which peop
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
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
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 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 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 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
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
The earliest version of this book (which was the cookery writer Geraldene Holt's first work) was the result of years of baking for a stall in a nearby Devon market town. People soon recognized that he
Jelly is much more than some packet from the supermarket mixed with boiling water. Since the Middle Ages, we have been setting liquids in all their lustrous transparency by ingenious methods involvin
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
This remarkable anthology of classical agriculture texts, entitled 'Farm Work' or Geoponika, was compiled at the behest of the Byzantine emperor Constantine VII Porphyrogenitus (AD 913-959). Under his
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
