Home » Tasting the Past
Product Image

Tasting the Past

Jacqui Wood
€25.99
Quantity:
Delivery/Collection within 10-20 working days
Shipping & Delivery
A01=Jacqui Wood
Author_Jacqui Wood
bbq|roman army lentil stew
beach bbq
british food
Category=NKD
celts
convenience food
cookbook
crusades
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
fads
fashions
festive feasts
food
georgians
health
history of food
ingredients
meal
meals
normans
post-war
practical cookbook
rationing
rations
recipe
recipes
Recipes From the Stone Age to the Present
roman army
romans
saxons
spices
stew
vikings
world wars

Product details

  • ISBN 9780752447940
  • Weight: 430g
  • Dimensions: 170 x 250mm
  • Publication Date: 05 Oct 2009
  • Publisher: The History Press Ltd
  • Publication City/Country: GB
  • Product Form: Paperback
Secure checkout Fast Shipping Easy returns
Description

The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, as it were, and onwards the Crusades gave us all manner of spices. The Georgians enjoyed a new level of excess and then of course the world wars forced us into the challenge of making meals from very little. The post-war period brought convenience foods, and health issues which are being felt widely now. This is the first study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 200 recipes from each age for use today. Offerings include tasty beach BBQ ideas from Celtic times, a hearty Roman Army lentil stew and ideas for festive feasts from every period.
About Jacqui Wood
Jacqui Wood is best known as Time Team's resident food historian. She works as the Director of Saveock Water Archaeology (www.archaeologyonline.org), an archaeological research centre and field school, and also works for English Heritage demonstrating Bronze Age technology. She is author of Prehistoric Cooking for The History Press, now in its third edition.

More from this author