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Food & Cooking

2004

Food, Cookery and Dining in Ancient Times
by Alexis Soyer's Pantropheon
This unabridged republication of Alexis Soyer's Pantropheon, originally published in 1853 records the thoughts and witticisms of the first celebrity chef. Soyer's discussion and description of the food of the ancient civilisations, which includes the Assyrians, Egyptians, Greeks, Romans and Jews, covers a range of topics from the origins of foods to agricultural practices, from seasoning and particular favoured dishes, to serving dinner ...
Paperback. Price GB £19.95

Food and Drink in Anglo-saxon England
by Debby Banham
At the heart of Anglo-Saxon society, judging by its literature, lay feasting and drinking but we know little about what Anglo-Saxons actually ate. That is also indicated by the size of this slim volume which looks at documentary and literary sources, as ...
Paperback. 'Reprint under consideration' - in practice this may mean that the book goes out of print, but orders will be recorded. Price GB £14.99

Ration Book Cookery: Recipes and History
by Gill Corbishley
Britain was at its most healthy during the days of rationing as people were forced to think about everything they put in their mouths. This new book in the Cooking Through the Ages series looks at the history behind rationing and its impact on the British population. Many of the recipes of the time, reproduced here, showed incredible ingenuity in creating a well-balanced and nutritious meal out of very few ingredients. With shortages of pretty ...
Hardback. Price GB £7.99

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

2003

Food, Culture and Identity in the Neolithic and Early Bronze Age
by Mike Parker Pearson
Archaeology literally feeds on the residues and discarded remains of our ancestors' meals. Such material has spawned a vast field of research and scientific techniques looking at prehistoric diet and food so that we can now learn more about the residues ...
Paperback. Price GB £32.00

Greek Cooking - Traditional Recipes
by T Tolis
Since prehistoric times, the sun-blessed Greek land generously offered its fortunate inhabitants an exceptionally good quality of produce, so that they could develop the nutritional need of the human body into a sensitive science and art. Gastronomy, one of the most significant manifestations of an entropic and ephemeral applied art, characterizes the ancient cultures of the great civilizations. Hence the French cuisine is a natural evolution, ...
Paperback. Price GB £14.99

2002

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

2001

Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages
edited by Peter Scholliers
Papers investigate the origin of food habits and trace the role of food in the construction of identity and the relation between old and new eating habits. Subjects include: the elderly, alcohol and identity in early modern Europe; food riots and national ...
Paperback. Price GB £18.99
Hardback. Price GB £42.99

Food in Roman Britain
by Joan P. Alcock
Roman food is commonly known today from the elaborate and rich recipes of the gourmet Apicius. Alcock's study, which relies heavily on archaeological and environmental evidence, challenges this view and demonstrates that, although the British diet was radically altered with the arrival of Romans and urbanisation, most Romano-Britons would not have known Mediterranean cuisine. Alcock discusses staple foods, such as cereals, meat, fish, dairy ...
Paperback. Price GB £16.99

Prehistoric Cooking
by Jacqui Wood
It is clear from this book that our ancestors had a surprisingly varied and much more sophisticated diet than perhaps we give them credit for. Archaeological evidence, along with Jacqui Wood's experimental work at her research centre in Cornwall, combine to make interesting reading. After a short chronological background history from hunter-gathering to the Iron Age, she begins her tour of the culinary delights of our ancestors; the wild and ...
Paperback. Price GB £16.99

2000

The Cambridge World History of Food
edited by Kenneth F Kiple and Kriemhild Coneè Ornelas
`A unique guide to every food that has ever been hunted, gathered, domesticated and cultivated' captured in two monumental volumes. Hundreds of experts from a wide range of fields of study have come together to form this unique work of reference which ...
Hardback. Price GB £140.00

Living and Dining in Medieval Paris: The Household of a Fourteenth Century Knight
by Nicole Crossley-Holland
This study is based largely around a manuscript written in the 1390s the Ménagier de Paris for the instruction of his young wife on how to run her kitchen. In it, Nicole Crossley-Holland combines the scholarly with the practical in introducing ...
Paperback. Price GB £19.99

1999

All the King's Cooks: The Tudor Kitchens of King Henry VIII at Hampton Court Palace
by Peter Brears
Henry VIII's Hampton Court kitchens were the finest in the land. This richly illustrated book endeavours to provide `a practical guide to the running of the kitchens in the last years of King Henry's reign'. Drawing on his own experience, Brears examines ...
Hardback. Price GB £18.99

Food: A culinary history
edited by Jean-Louis Flandrin and Massimo Montanari
This large volume brings together forty chapters tracing the development of culinary and eating habits from prehistoric times to the modern-day trend of `McDonaldization'. Each chapter focuses on a particular period and/or a particular area: Mesopotamia, ...
Hardback. Price GB £30.50

Food and Feast in Tudor England
by Alison Sim
If you thought that the Tudors' eating habits consisted mainly of riotous quaffing and hurling chicken legs over their shoulders, think again! This clearly-written overview of sixteenth-century attitudes to food and eating covers a vast range of topics, from kitchens and kitchen equipment, beer and brewing, table manners, feasts and luxury foods and wine. Sim also explores Tudor ideas about health and diet, revealing that they had explicit ideas ...
Temporarily out of stock at publishers - will be delayed. Orders will be recorded. Price GB £8.99

Nourriture et repas dans les milieux Juifs et Chretiens de l'Antiquite
edited by Michel Quesnel, Yves-Marie Blanchard and Claude Tassin
A selection of essays in honour of Charles Perrot, divided into five sections: the role of the meal in ancient Judaism, the Last Supper and its interpretation in the Eucharist, the symbolism of the Last Supper and its christological implications, the ...
Paperback. Price GB £29.50

1998

Cities, Peasants and Food in Classical Antiquity
by Peter Garnsey, edited by Walter Scheidel
Here are 16 essays by Peter Garnsey on Roman cities, their relationship with the rural economy and, above all, the mechanisms by which they were supplied with food. From the role of the broad bean in Roman nutrition, to the builders' associations of ancient Sardis, this is a wide-ranging collection of previously-published work. Each essay is followed by a summary of today's `state-of-play' and an updated bibliography.336p (Cambridge UP 1998, ...
Paperback. Price GB £26.99
Hardback. Price GB £60.00

Meals in a Social Context: Aspects of the Communal Meal in the Hellenistic and Roman World
edited by Inge Nielsen and Hanne Sigismund Nielsen
Scholarly contribution provide insight into how social mores and etiquette were transmitted to children, the growing significance of family for Christians, the culture clashes of Greek and Roman, and the development of religious connotations around meals. The wide range of related interdisciplinary topics considered includes the development of the Eucharist as a ritual in its own right, funeral banquets, the role of women at meals, the ...
Paperback. Temporarily out of stock at publishers - will be delayed. Orders will be recorded. Price GB £15.25

1997

Mead: Making, Exhibiting and Judging
by Harry Riches
A charming guide to the theory and practice behind this ancient beverage of fermented honey. Send your finished bottles to The Editor, Oxbow Book Reviewers Park End Place, Oxford! 80p (Bee Books 1997)
Paperback. Price GB £9.95

De observatione ciborum
by Anthimus, translated by Mark Grant
A 6th-century cookbook written in Latin in north east Gaul by a doctor named Anthimus, and here translated into English for the first time; the nearest English title seems to be `On the observance of foods'. Recipes show considerable concern with tasty ...
Paperback. Price GB £12.00

1996

Food in Antiquity *now reprinted*
edited by John Wilkins, David Harvey and Mike Dobson
The thirty two papers in this volume come from a conference held in 1992, and explore a wide range of themes, including food staples in the ancient world, social and religious contexts of food and eating, food and medicine, and food and literature. Contributors include: K White (Cereals, bread and milling in the Roman world); A Cubberley (Bread-baking in ancient Italy); J Frayn (The Roman meat trade); D Braund (Fish from ...
Hardback. Price GB £50.00

1995

Food and Feast in Medieval England
by P. W. Hammond
Based on archaeological and written evidence, this book deals with everything we know about medieval food, from hunting and harvesting to food hygiene and the organization of a large household kitchen. Peter Hammond evaluates the nutritional value of ...
Paperback. Temporarily out of stock at publishers - will be delayed. Orders will be recorded. Price GB £8.99

1994

Fast and Feast: Food in Medieval Society
by Bridget Ann Henisch
Banquets, fasts and spits: Henisch explores contradictory assumptions about food and its role in medieval life. A scholarly and humorous study. 279p, 45 illus (Penn State Press 1976, rep 1994)
Paperback. Price GB £16.50

Lord's Table: The Meaning of Food in Early Judaism and Christianity
by Gillian Feely-Harnick
This anthropological study looks at how dietary laws and customs were used to create a system of religious symbolism and ultimately forge a sense of community and identity in biblical times. 184P (Smithsonian Institute 1994)
Paperback. Price GB £13.95