Food & Cooking, & Diet
Cookery and diet of our ancestors from prehistory onwards, from archaeological data to historic recipes.
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Cooking with Plants in Prehistoric Greece: An Archaeobotanical Exploration of Ancient Cuisine [Paperback]
Soultana Maria Valamoti (Author)
Regular Price: £38.00
Special Price: £30.40
ISBN: 9781789251685
Published by : Oxbow Books
Not yet published - available for pre-order
The book is the outcome of more than 20 years of archaeobotanical research conducted by the author at prehistoric sites from Greece. In its 13 chapters the book offers an overview of a wide range of plant food ingredients, starting from their retr... .... Learn More -
Fruit from the Sands: The Silk Road Origins of the Foods We Eat [Hardback]
Robert N. Spengler (Author)
£27.00ISBN: 9780520303638
Published by : University of California Press
Not yet published - available for pre-order
The foods we eat have a deep and often surprising past. Many foods we consume today--from almonds and apples to tea and rice--have histories can be traced along the tracks of the Silk Road out of prehistoric Central Asia to European kitchens and A... .... Learn More -
Freshwater Fish in England: A Social and Cultural History of Coarse Fish from Prehistory to the Present Day [Paperback]
Alison Locker (Author)
£38.00ISBN: 9781789251128
Published by : Oxbow Books
Much has been written on marine fishing and for the migratory eel and salmon. Less attention has focused on the obligate freshwater species, primarily the native pike, perch, cyprinids and introduced species of which the most significant is carp. ... .... Learn More -
Social Dimensions of Food in the Prehistoric Balkans [Hardback]
Maria Ivanova (Editor); Bogdan Athanassov (Editor); Vanya Petrova (Editor); Desislava Takorova (Editor); Philipp W. Stockhammer (Editor)
£48.00ISBN: 9781789250800
Published by : Oxbow Books
Ever since the definition of the Neolithic Revolution by Vere Gordon Childe, archaeologists have been aware of the crucial importance of food for the understanding of prehistoric developments. Numerous studies have classified and described cooking... .... Learn More -
The French Imperial Guard Volume 2: Cavalry [Hardback]
André Jouineau (Author); Jean-Marie Mongin (Author)
£26.00ISBN: 9782840484967
Published by : Heimdal
“The Guard Attacks!”. The Imperial Guard, this glorious phalange, the fruit of the Emperor Napoleon’s greatest attention, was almost an army within the “Grande Armée”. This study of the Guard’s organisation, uniforms and equipment is fully compreh... .... Learn More -
The Social Archaeology of Food: Thinking about Eating from Prehistory to the Present [Paperback]
Christine A. Hastorf (Author)
£22.99ISBN: 9781316607251
Published by : Cambridge University Press
This book offers a global perspective on the role food has played in shaping human societies, through both individual and collective identities. It integrates ethnographic and archaeological case studies from the European and Near Eastern Neolithi... .... Learn More -
Roger Sauvage: Un du Normandie-Niémen [Hardback]
Roger Sauvage (Author)
£59.00ISBN: 9782840484523
Published by : Heimdal
L’un des As du Normandie-Niémen avec seize victoires homologuées, Roger Sauvage a publié peu après son retour en France le récit de son expérience au sein de cette unité de chasse franco-russe devenue mythique dans l’histoire de l’aviation. Racont... .... Learn More -
The Birth of the English Kitchen, 1600-1850 [Paperback]
Sara Pennell (Author)
£28.99ISBN: 9781350056183
Published by : Bloomsbury
Series: Cultures of Early Modern Europe
Tracing the emergence of the domestic kitchen from the 17th to the middle of the 19th century, Sara Pennell explores how the English kitchen became a space of specialised activity, sociability and strife. Drawing upon texts, images, surviving stru... .... Learn More -
Dying to Eat: Cross-Cultural Perspectives on Food, Death, and the Afterlife [Hardback]
Candi K. Cann (Editor); Emily Wu (Other); Jung Eun Sophia Park (Other); Joshua Graham (Other); Lacy K. Crocker (Other)
£49.00ISBN: 9780813174693
Published by : University Press of Kentucky
Series: Material Worlds
Food has played a major role in funerary and memorial practices since the dawn of the human race. In the ancient Roman world, for example, it was common practice to build channels from the tops of graves into the crypts themselves, and mourners wo... .... Learn More -
Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine [Hardback]
Kelley Fanto Deetz (Author)
£22.50ISBN: 9780813174730
Published by : University Press of Kentucky
In grocery store aisles and kitchens across the country, smiling images of "Aunt Jemima" and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized ... .... Learn More
