The many influences of the past on our diet today make the concept
of 'British food' very hard to define. The Celts, Romans, Saxons,
Vikings and Normans all brought ingredients to the table, as it
were, and onwards the Crusades gave us all manner of spices. The
Georgians enjoyed a new level of excess and then of course the
world wars forced us into the challenge of making meals from very
little. The post-war period brought convenience foods, and health
issues which are being felt widely now. This is the first study of
the rich history of our food, its fads and its fashions to be
combined with a practical cookbook of over 200 recipes from each
age for use today. Offerings include tasty beach BBQ ideas from
Celtic times, a hearty Roman Army lentil stew and ideas for festive
feasts from every period.
General
Imprint: |
The History Press Ltd
|
Country of origin: |
United Kingdom |
Release date: |
October 2009 |
First published: |
December 2009 |
Authors: |
Jacqui Wood
|
Dimensions: |
250 x 170 x 10mm (L x W x T) |
Format: |
Paperback
|
Pages: |
160 |
Edition: |
New |
ISBN-13: |
978-0-7524-4794-0 |
Categories: |
Books >
Humanities >
Archaeology >
Archaeology by period / region >
General
|
LSN: |
0-7524-4794-7 |
Barcode: |
9780752447940 |
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