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Vacancies at Oxbow

Food & Cooking

1986

Ernährungsmöglichkeiten und Ernährungsgewohnheiten prähistorischer Bevökerungen
Caselitz, Peter
(BAR -S314, 1986)
Paperback. Price GB £25.00

1985

The Roman Cookery of Apicius
translated by John Edwards
Apicius' recipes in translation, with annotattions. 322p (Rider, Random House 1985)
Paperback. 'Reprint under consideration' - in practice this may mean that the book goes out of print, but orders will be recorded. Price GB £12.99

1900

Ancient Wine : The Search for the Origins of Viniculture
Mcgovern, Patrick E.
`As medicine, social lubricant, mind-altering substance, and highly valued commodity, wine became the focus of religious cults, pharmacopoeias, cuisines, economies, and society.' Ancient Roman texts wax lyrical about wine and wine-growing, but this study examines the origins of viniculture much further back in history to the Palaeolithic and Neolithic periods. McGovern presents a scenario for how the first Eurasian grape species spread across ...
Paperback. Price GB £16.95

Anglo-Saxon Food and Drink: Production, Processing, Distribution and Consumption
Oxbow says: This synthesis of primary and secondary sources, both literary and archaeological, on the subject of Anglo-Saxon food and drink, brings together a vast amount of data and authoritative discussion on a broad range of subjects. Ann Hagen stears away from drawing heavily on recipes as a means of revealing the types of foods, food choices and preferences in this period, to focus on the growing and harvesting of domestic and wild ...
Hardback. Price GB £25.00
Paperback. Price GB £25.00

Archaeology and Politics of Food
Bray, Tamara L
Food, along with sex, has long been recognised as one of the most important mainstays of, not only the essence of life, but also of politics. These ten essays present comparative case studies from the Old and New Worlds addressing the political connotations of food and feasting and highlighting the use of 'culinary equipment as a window into the commensual politics of early states and empires'. The contributors present evidence from early ...
Paperback. Price GB £36.00
Hardback. Price GB £93.00

Around the Roman Table
Faas, Patrick
This `mouth-watering ride through the ancient world' is part history and part cookbook, although you would be brave to try many of the recipes. Patrick Faas explores the whole eating and dining experience of the Romans from 753 BC to AD 476, from the use ...
Price GB £15.99

Barbarian's Beverage: History of Beer in Ancient
Nelson, Max
It was the Greeks who promoted the notion that beer was a second rate beverage and that wine was the superior drink; an idea that had a lasting effect on beer drinkers in Europe, although it did not persuade them to abandon their favoured tipple. Based on the author's thesis, this study traces the history of beer in Europe as independent from beer-making traditions in the Near East. Using primary sources, Max Nelson argues that by AD 1000 beer ...
Paperback. Price GB £20.00
Hardback. Price GB £60.00

Beer in the Middle Ages & Renaissance
Unger, Richard W.
Unlike today, beer in the Middle Ages was regarded as nutritional and medicinal, rather than largely recreational, and was consumed by men, women and children as part of their daily routine. This study of beer and beer-making examines archival material from the Low Countries and England relating to the `business, art and governance of brewing'. Representing an alternative when clean drinking water was not available, a cheaper alternative to wine ...
Paperback. Price GB £16.50
Hardback. Price GB £29.50

Boastful Chef: Discourse of Food in Ancient Greek Comedy
Wilkins, John
John Wilkins examines how Greek comic dramatists and poets used food and feasting to represent and commentate on the material, social, economic, religious and political worlds of the Greek city. The highly detailed study, which combines social history with literary analysis, shows how food was used to mock the human body and was commonly linked with sex and greed in the works of Athenaeus and others. Other chapters consider the relationship ...
Hardback. Print on Demand. Price GB £128.00

Book of Sent Sovi: Medieval Recipes from Catalonia
Santanach, Joan
The Book of Sent Soví, composed around the middle of the fourteenth century, is the oldest surviving culinary text in Catalan.The contents are eminently practical. Successive cooks have recorded their own methods of preparing the dishes and recipes ...
Paperback. Price GB £16.99

Eating Right in the Renaissance
Albala, Ken
Dietary fads, obsessions with fibre and low cholesterol are not new. The Renaissance saw a major out-pouring of literature on food, diets, food linked to medicine, to exercise and sex, across Europe. Ken Albala draws on a range of historical sources to ...
Hardback. Price GB £27.95

Feeding a City : York - Provision of Food from Roman Times to the C19th
White, Eileen
Hardback. Price GB £25.00

Food in Ancient Judah
Shafer-Elliott, Cynthia
Hardback. Not yet published - advance orders taken. Price GB £60.00

Food in the Ancient World
Wilkins, Shaun
Oxbow says: The involvement of the renowned chef and restaurateur Shaun Hill in this book is no gimmick. As an independent food writer and Honorary Research Fellow at Exeter University, he is equally qualified to write about both ancient and modern food. His contribution to Food in the Ancient World, which includes introductions to each chapter and a small number of recipes, provides a slightly different, non-academic flavour to the ...
Paperback. Price GB £19.99
Hardback. Price GB £60.00

Food in the Ancient World: An A-Z
Dalby, Andrew
Written by a historian renowned for his books on food and over-indulgence, this dictionary of gastronomy in the ancient world is his newest contribution to the subject. Focusing primarily on the classical Mediterranean, Dalby covers a vast range of foods, drinks and aromas, as well as much more besides, from archaic Greece to the Roman Empire. From cress and crayfish to force-feeding and forbidden fruits, from Pliny and plums to water and ...
Hardback. Price GB £60.00

Food and Drink in Britain
Wilson, C.Anne
This book claims to be a study of culinary practices and traditions in Britain, written by an American audience so that they might learn about their culinary origins and read about the two-way exchange of foods after the Americas were colonised. ...
Paperback. Temporarily out of stock at publishers - will be delayed. Orders will be recorded. Price GB £10.95
Paperback. Price GB £18.99

Food in the Middle Ages
Adamson, Melita Weiss
Hardback. Price GB £24.50

Gathering of Medieval English Recipes
Hieatt, Constance
This book is a collection of medieval English culinary recipes which have not been edited before. Some of them come from brief collections which have not been previously published, or are found in isolation or very small groups in manuscripts which do not contain such collections. Others come from collections which have been used, or viewed, primarily for collation, but which contain other recipes which had not yet been noted. 170p (Brepols ...
Paperback. Price GB £55.00

Georgian Cookery
Stead, Jennifer
Big changes were underway in the Georgian kitchen caused by a general move off the land and into the towns, the rise of a wealthy middle-class and the rise of consumerism. This history of Georgian cookery looks at the shift towards more simple food and plain dishes, the acknowledgement of hygiene, the new markets opening up for kitchen equipment and tablewares, and the start of England's fascination with eating pudding, drinking tea and reading ...
Paperback. Price GB £7.99

The Heretics Feast: A History of Vegetarianism
by Colin Spencer
In this fascinating and informative story of vegetarianism since pre-historic times, Colin Spencer describes its religious, philosophical, and social aspects, introducing such prominent and often colorful believers as Pythagoras, Ovid, Leonardo, Sir Thomas More, Shelley, Benjamin Franklin, Thomas Paine, Tolstoy, Shaw, Gandhi, and Hitler. Gracefully written and meticulouarched, the book presents not only a surprising slice through world history ...
Paperback. Price GB £17.99

Kochnuch der alten Romer
Von Peshke, Hans-Peter
This book of Roman recipes, in German, takes the reader through the courses of an imperial feast, from the appetisers of soup and egg dishes through to the rich desserts. Some ingredients, however, may be hard to come by these days (flamingos, for ...
Hardback. Price GB £9.95

Martial XIII: The Xenia
Leary, T J
An edition of Book XIII of Martial's epigrams which are dedicated to food, drink and feasting. The Latin verse is accompanied by an extensive commentary and an introductory discussion of the Roman Saturnalia, Martial's poetic purpose and the value of ...
Hardback. Price GB £45.00

Medieval Arab Cookery
Rodison, Maxime
Hardback. Price GB £40.00

Menial Art of Cooking: Archaeological Studies
Graff, Sarah
Hardback. Not yet published - advance orders taken. Price GB £44.00

Moavable Feast: Ten Millennia of Food Globalization
Kiple, Kenneth F
Oxbow says: Celebrating ten thousand years of the globalisation of food, this book takes an eclectic sweep through history from hunter-gatherers to modern fast food, based on the Cambridge World History of Food published in 2000. Taking such ...
Hardback. Price GB £15.99