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Food & Cooking

2010

Anglo-Saxon Food and Drink: Production, Processing, Distribution, and Consumption
by Ann Hagen
A vast amount of information has been brought together on all aspects of Anglo-Saxon food and drink. A picture is provided for how food was grown, conserved, prepared and eaten during the period from the beginning of the 5th century to the 11th century.

Food production for home consumption was the basis of economic activity throughout the Anglo-Saxon period. Used as payment and a medium of trade, food was the basis of the Anglo-Saxons' ...
Hardback. Price US$49.95
Paperback. Not yet published - advance orders taken. Price US$49.95

Archestratus: Fragments from the Life of Luxury
by John Wilkins and Shaun Hill
The big fact about Archestratus is that the fragments that survive constitute the earliest written culinary text to come down to us from the classical world (pedants might argue that the Babylonian and Egyptian materials are earlier but they in no way resemble a book.)

This remarkable and almost unique work was written in the 4th century BC by the poet Archestratus, from Gela, a Greek colony in Sicily. The complete text has long ...
Paperback. Not yet published - advance orders taken. Price US$24.00

The Book of Marmalade
by C. Anne Wilson
Marmalade is a particularly British creation, even though its origins lie abroad, and its charms have been exported to the wider world. C. Anne Wilson's book was first published in 1986 by Constable, reissued in Britain (Prospect) and the USA (Pennsylvania UP) in 2000, and now takes its place in Prospect's 'English Kitchen' series. It offers a history of marmalade in Britain from its origins as a quince conserve in medieval times, through its ...
Paperback. Not yet published - advance orders taken. Price US$19.95

The Closet of the Eminently Learned Sir Kenelme Digbie, Kt., Opened (1669)
edited by Peter Davidson and Jane Stevenson
A paperback edition of a classic of 17th-century English writing about food and drink. There is perhaps none more frequently quoted than this, no title more familiar. Its reappearance, therefore, will be very welcome to both the academic market, and the general reader.

Digby was a European figure of some renown in scientific, philosophical and mathematical circles (besides being a military man, a pirate and a womaniser). This recipe ...
Paperback. Not yet published - advance orders taken. Price US$30.00

Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine, Second Edition
by Nawal Nasrallah
Delights from the Garden of Eden is the revised edition of the 2003 publication by the author. It is a unique Iraqi cookbook that displays the diversity of the region's traditional culinary practices, delicious and enduring. It contains more than 400 recipes, all tested and easy to follow, covering all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Light healthy touches are ...
Hardback. Not yet published - advance orders taken. Price US$45.00

Food & Drink in Archaeology 3
edited by Dave Collard, James Morris, Elisa Perego, and Veronica Tamorri
The papers given at this conference range over many historic and prehistoric periods as well as continents and regions. Great strides have been made in recent decades in the various forms of botanical and physical analysis of archaeological finds which have enabled students to gain greater insight into diet and cooking technologies than was possible when all they had to go on was the survival of artefacts. These papers emanate from the cutting ...
Paperback. Not yet published - advance orders taken. Price US$60.00

Food and Language: Proceedings of the Oxford Symposium on Food and Cookery 2009
edited by Richard Hosking
Cooking may be simply the provision of nourishment palatable to the human body, but it needs language to soar beyond the kitchen stove and a viable vocabulary to make communication between cooks and diners profitable and possible. This is the rich field for the collective endeavours of the 28th Symposium at Oxford. Linguistics and etymology may be a tool for unravelling the history of foodstuffs and their migration from one culture to another; or ...
Paperback. Price US$60.00

The Fruit, Herbs & Vegetables of Italy (1614)
by Giacomo Castelvetro, edited and translated by Gillian Riley
This is a new edition of a classic of early 17th-century food writing. The book was written by the Italian refugee, educator, and humanist Giacomo Castelvetro, who had been saved from the clutches of the Inquisition in Venice by the English ambassador, Sir Dudley Carleton, in 1611. When he came to England, he was horrified by its preference for large helpings of meat, masses of sugar and very little greenstuff. The Italians were good gardeners, ...
Paperback. Not yet published - advance orders taken. Price US$24.00

Geraldene Holt's Cakes
by Geraldine Holt
The earliest version of this book (which was the cookery writer Geraldene Holt's first work) was the result of years of baking for the Women's Institute stall in a nearby Devon market town. A classic, most people's copies of Cakes have started to fall apart after thirty years of baking.

A new edition that took into account changes in taste and improvements in technique seemed to be called for. Prospect Books is honoured to have ...
Paperback. Not yet published - advance orders taken. Price US$36.00

Grenzenlose Gaumenfreuden: Römische Küche in einer germanischen Provinz
edited by Jutta Meurers-Balke and Tünde Kaszab-Olschewski
English summary: Whether carrot, onion or celery, apple, pear or cherry, chicken or goose: the Romans were the first to introduce now familiar vegetables, fruit and poultry into the provinces of their empire. In Germanic provinces, Roman estates ...
Hardback. Not yet published - advance orders taken. Price US$45.00

Les Halles de Paris et leur quartier (1137-1969)
by Anne Lombard-Jourdan
English summary: This volume contains a study of Les Halles in Paris, the market that provided the city with daily provisions, from its beginnings as an improvised market in the area of the Champeaux cemetery in 1137 until its move in 1969 to the ...
Paperback. Price US$35.00

Im Zeichen des Traubenadlers: Eine Geschichte des deutschen Weins
by Daniel Deckers
English summary: For hundreds of years, Riesling from Germany enjoyed worldwide respect. The auctions were events of international renown, the wine trade paid maximum prices, and on the wine lists of the most famous hotels, clubs and cruise liners ...
Hardback. Not yet published - advance orders taken. Price US$45.00

Jellies & their Moulds
by Peter Brears
Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, and he has made them for innumerable historical food shows and events.

Jelly is a more complicated thing than some packet from the supermarket mixed with boiling water. Historically, it was not factory-made gelatine that did the setting, but ...
Paperback. Not yet published - advance orders taken. Price US$19.95

The Lady's Assistant for Regulating and Supplying the Table (Reprint of 8th edition, 1801)
by Mrs. Charlotte Mason, with an introduction by Ivan Day
From the Introduction by Ivan Day: 'Mrs Mason's lucidly composed English makes her delightful recipes as easy to follow today as they were in the eighteenth century, enabling the adventurous modern cook to re-create the extraordinary food of the Age of George III without a great deal of difficulty. Her fascinating bills of fare are invaluable to historians of food and dining for the insight they afford into the mores of Georgian table ...
Hardback. Not yet published - advance orders taken. Price US$80.00

The Meadhall: The Feasting Tradition in Anglo-Saxon England
by Stephen Pollington
Communal meals were an important part of Anglo-Saxon society. They were enjoyed by nobles and yeomen, warriors, farmers, churchmen and laity. Some of the feasts were informal communal gatherings (gebeorscipe) while others were formal ritual gatherings (symbel).

Using the evidence of Old English texts - including the epic Beowulf and the Anglo-Saxon Chronicles - Stephen Pollington shows that the idea of ...
Paperback. Not yet published - advance orders taken. Price US$49.95

The Realm of Fig and Quince: An Anthology of Recipes
by Ria Loohuizen
Quince and fig must be the most romantic of all European fruits, perhaps because they are among the oldest, perhaps because the luxury of their perfume and texture provokes the most enthusiastic of responses in the poetry and prose of Persia, of Greece, and of the West itself. The Dutch author Ria Loohuizen has already written The Elder and The Chestnut, published by Prospect Books, and here she offers the same blend of history, ...
Paperback. Price US$19.95

Sir Hugh Plat: The Search for Useful Knowledge in Early-Modern London
by Malcolm Thick
The scientific and proto-scientific community of Elizabethan and Jacobean London has lately attracted much scholarly attention. This book advances the subject by means of an investigation of the life and work of Sir Hugh Plat (1552-1611), an author, alchemist, speculator and inventor whose career touched on the fields of alchemy, general scientific curiosity, cookery and sugar work, cosmetics, gardening and agriculture, food manufacture, ...
Hardback. Not yet published - advance orders taken. Price US$60.00

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. Not yet published - advance orders taken. Price US$90.00

Taste or Taboo: Dietary Choices in Antiquity
by Michael Beer
For many centuries, the meaning of food has been much more than merely nutrition on the table. The types of food a man eats, the ways in which he cooks it, the style in which it is served: all these carry their own significance, which is extended by contemporary and later observers to describe the identity of the unwitting eater.

This book looks at the way in which food was employed in Greek and Roman literature to impart identity, ...
Paperback. Price US$24.00

2009

Il Buglione: Ricordi, proverbi, racconti, versi e mangiari del focolare toscano
by Miriam Serni Casalini
English summary: Miriam Serni Casalini and Paolo Piazzesi present this cookbook of 24 Tuscan recipes, organized by months and accompanied by colorful and nostalgic texts that evoke the rich past of Tuscan family kitchens. Italian text.

Italian description: Un pot-pourri di ricordi, proverbi, racconti, versi, consigli e aneddoti che una provetta narratrice, sul filo dei mesi dell'anno, passando leggera da un tema all'altro, ...
Hardback. Price US$23.00

The Centaur's Kitchen: A Book of French, Greek and Catalan Dishes for Ships' Cooks in the Blue Funnel Line
by Patience Gray, with illustratons by Miranda Gray
Patience Gray's Honey from a Weed is a modern classic of the kitchen. Her Plats du Jour, published in 1957 by Penguin Books, was an important step in the re-education of British cooks after the Second World War. The book here published is the text of a full set of instructions which she provided in 1964 at the behest of the proprietors for the cooks of the Blue Funnel Line, an important Liverpool shipping line working mostly in ...
Paperback. Price US$19.95
Hardback. Price US$50.00

Cucina del cuore della Toscana: Con uno sguardo a quella degli antenati. Curiosità, tradizioni e oltre 300 ricette
by Lari Licia and Mauro Montanelli
More than a cookbook, this collection of 300 recipes explores the history of food and cuisine in Tuscany. The authors explain Tuscan culinary traditions from the Etruscans to their own grandparents, exploring their societies through the food they ate and how they ate it. An exhaustive tour of Tuscan gastronomical tradition. Italian text. 280p, illus. (Polistampa Pagliai 2009)
Paperback. Price US$20.00

Exploring the Food Chain: Food Production and Food Processing in Western Europe, 1850-1990
edited by Y. Segers, J. Bieleman and E. Buyst
Until the late 19th century the food industry was restricted to a few activities, usually based on small scale industries. The links between agriculture and food processing were very tight. Due to increased purchasing power, population growth and urbanisation, the demand for food grew substantially. This was not only the case for basis products as corn and potatoes, but also and especially for more expensive, quality products as meat, fish and ...
Paperback. Price US$99.00

Food & Drink in Archaeology 2: University of Nottingham Postgraduate Conference 2008
edited by Naomi Sykes and Claire Newton
This is the second volume of a series from the Department of Archaeology at Nottingham University which organises a postgraduate conference on this particular theme in the early summer of each year. Save for the keynote essay by the archaeologist of Roman Britain, Hilary Cool, all the authors are postgraduate researchers.

While the importance of nutrition for survival has long been recognised, increasing emphasis is being put on the ...
Paperback. Price US$40.00

Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, The Cyclades and Apulia
by Patience Gray
The author has for the last 20 years shared her life with a sculptor whose appetite for marble and sedimentary rocks has taken them to Tuscany, Catalonia, Naxos and Apulia. She has written a passionate autobiographical cookbook, Mediterranean through and through and as compelling as a first class novel.

It is not like any other book written in the past 50 years and its memory will stay forever. - Theodora Fitzgibbon. 375p, 120 ...
Paperback. Publisher's Price US$39.95, Our Price US$32.00