Tasting the Past: Recipes From the Stone Age to the Present - Softcover

Wood, Jacqui

Softcover

ISBN 10: 0752447947 ISBN 13: 9780752447940

Publisher: The History Press, 2009

Synopsis

Tasting the Past

About this title

Review:

Wood's demonstration of ancient cookery is fascinating, due both to its culinary revelations and its insight into often ignored fragments of British history. An archaeologist, Wood has studied the history of British food from the stone age right up to the 1970s. --Leo Hickman, The Guardian, November 2009

Be Inspired by Our Rich Heritage. If you think a bacon sandwich was invented during the boom days of the Celtic Tiger as the archetypal builders' breakfast, you would be very wrong. In fact, this tasty treat has been around since earliest Celtic times. A solstice feast could include a spit-roast of venison or wild boar (more pork), a smoked fish stew (leeks, chives, milk as well as more bacon), salmon or trout baked in clay, followed by fried crab apple and honey (in bread cups) washed down with honey-based drinks! Such menus and accompanying recipes - try the Roman soldiers' lentil stew - are to be found in Tasting the Past: From the Stone Age to the Present, an intriguing study of the rich history of food eaten in these islands from the earliest times. --Joe Kennedy, Irish Sunday Independent, 24th January 2010

About the Author:

Jacqui Wood is best known as Time Team's resident food historian. She works as the Director of Saveock Water Archaeology (www.archaeologyonline.org), an archaeological research centre and field school, and also works for English Heritage demonstrating Bronze Age technology. She is author of Prehistoric Cooking for The History Press, now in its third edition.

About this edition

• Publisher: The History Press
• Publication date: 2009
• ISBN 10: 0752447947
• ISBN 13: 9780752447940
• Binding: Paperback
• Number of pages: 168