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Food & Cooking

Table Settings: The Material Culture and Social Context of Dining, AD 1700-1900
edited by James Symonds
Fernand Braudel famously observed that the 'mere smell of cooking can evoke a whole civilization'. The way that food is prepared, served, and eaten reveals a great deal about the structure and workings of any society. It is therefore not surprising that food, and the culturally specific etiquettes and equipment that surround the act of eating have been studied by scholars from a wide range of disciplines.

The papers in this volume ...
Hardback. Price GB £38.00

Cooking and Dining in Medieval England
by Peter Brears
The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive)and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic ...
Paperback. Not yet published - advance orders taken. Price GB £20.00

Stuart Cookery
by Peter Brears
Including over thirty recipes from the 17th century, this book also reveals the turbulent history of this troubled time when the country cast off its medieval traditons. It describes how new and more sophisticated tastes were reflected in the diet of the nation and the way people cooked and ate their meals. French cuisine became popular with the gentry; the medieval great hall was replaced by a smaller and more intimate dining room, and pottery ...
Hardback. Price GB £7.99

Cooking up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean
edited by Christopher Mee and Josette Renard
This volume focuses on the ways in which the production and consumption of food developed in the Aegean region in the Neolithic and Early Bronze Age, to see how this was linked to the appearance of more complex forms of social organisation. Sites from Macedonia in the north of Greece down to Crete are discussed and chronologically the papers cover not only the Neolithic and Early Bronze Age but extend into the Middle and Late Bronze Age and ...
Paperback. Publisher's Price GB £35.00, Our Price GB £12.95

Apicius, A Critical Edition with an Introduction and English Translation
by Christopher Grocock and Sally Grainger
Apicius is the sole remaining cookery book from the days of the Roman Empire. Though there were many ancient Greek and Latin works concerning food, this collection of recipes is unique. The editors suggest that it is a survival from many such collections maintained by working cooks and that the attribution to Apicius the man (a real-life Roman noble of the 2nd century AD) is a mere literary convention. There have been many English translations of ...
Hardback. Price GB £40.00

Guess Who's Coming To Dinner: Feasting Rituals in the Prehistoric Societies of Europe and the Near East
edited by Gonzalo Aranda Jiménez, Sandra Montón-Subias and Margarita Sánchez Romero
Guess Who's Coming to Dinner examines how specific types of food were prepared and eaten during feasting rituals in prehistoric Europe and the Near East. Such rituals allowed people to build and maintain their power and prestige and to maintain or contest the status quo. At the same time, they also contributed to the inner cohesion and sense of community of a group. When eating and drinking together, people share thoughts and beliefs and ...
Paperback. Price GB £40.00

Cooking Apicius: Roman Recipes for Today
by Sally Grainger
To accompany the new scholarly edition of Apicius, Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. These are not recipes inspired by the old Romans but rather a serious effort to convert the extremely gnomic instructions in the Latin into something that can be reproduced in the modern kitchen and which actually gives some idea of what the Romans might have eaten. Sally ...
Paperback. Price GB £10.00

A Baghdad Cookery Book
by Muhammad Ibn Al-Hasan Al-Baghdadi, a new translation by Charles Perry
Al-Baghdadi's Kitab al-Tabikh was for a long time the only medieval Arabic Cookery book known to the English-speaking world, thanks to A.J Arberry's path-breaking 1939 translation as `A Baghdad Cookery Book' which was re-issued by Prospect Books in 2001 in Medieval Arab Cookery. For centuries, it has been the favourite Arab cookery book of the Turks. The original manuscript is still in Istanbul, and at some point a Turkish sultan commissioned a ...
Paperback. Price GB £10.00

Archaeology of Mills and Milling
by Martin Watts
Martin Watts has maintained and researched traditional watermills and windmills for over thirty years and his clear enthusiasm for his subject infests this very readable history of mills and milling through the ages. Beginning with the quern stones of the prehistoric period, the book shows how dramatic changes in food production sparked off corresponding technological advances in milling. Drawing on archaeological and historical evidence, as well ...
Paperback. Temporarily out of stock at publishers - will be delayed. Orders will be recorded. Price GB £16.99

Tastes of Anglo-Saxon England
by Mary Savelli
The first chapter provides an introduction to the Anglo-Saxon kitchen, cookery and supplies, background information about households, drinks, and cooking techniques. This is followed by forty-six recipes, including the rather disappointingly named Chicken Salad, Bean Soup, Cheese Spread and Spice Loaf, enabling the reader to enjoy a mix of ingredients and flavours that were widely known in Anglo-Saxon England. 74p (Anglo-Saxon Books 2002)
Paperback. Price GB £5.95