Author: Jane Margaret RenfrewPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Food and Cooking in Prehistoric Britain
Author: Jane Margaret RenfrewFood and Cooking in Prehistoric Britain
Author: Jane M. RenfrewPublisher:
ISBN: 9781850745334
Category : Cooking, British
Languages : en
Pages : 44
Book Description
This is an illustrated history of food and cooking in prehistoric Britain, with information on food, cooking equipement, the serving of meals and with recipes adapted for the modern kitchen.
Food and Farming in Prehistoric Britain
Author: Paul Elliott Publisher: Fonthill Media
ISBN:
Category : Art
Languages : en
Pages : 231
Book Description
From spit roasting pig to hanging cream cheese from the rafters, from baking roast pork under the ground in pits to cooking trout on wicker frames over an open fire, cooking techniques in prehistoric Britain are ingenious and revealing. There were no ovens and many vegetables and breeds of animal familiar to us today had not yet arrived. In reconstructing some of these techniques and recipes, the author has discovered a different world, with a completely different approach to food. This is native cuisine, cooked in a manner that persisted through the Neolithic, Bronze and Iron Ages. This book first tells the story of prehistoric settlement, and moves on to explore the hunting and foraging techniques of the Mesolithic. After discussing the way in which the Britons farmed, and what they grew, the book moves into the roundhouse and the tools and utensils available. The final half of the book examines the varied techniques used, from covering fish in clay, to baking meat underground, spit roasting, brewing mead, boiling water with hot stones and so on. All the techniques have been carried out by the author.
A Taste of History
Author: Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 360
Book Description
Ernährungsgeschichte - England - Mittelalter.
Prehistoric Cooking
Author: Jacqui WoodPublisher:
ISBN: 9780752419435
Category : Cooking
Languages : en
Pages : 0
Book Description
Based on experimental archaeology at the author's world-famous research settlement in Cornwall, this book describes the ingredients of prehistoric cooking and the methods of food preparation.
Prehistoric Cookery
Author: Jane M. RenfrewPublisher: Historic England
ISBN:
Category : Cooking
Languages : en
Pages : 104
Book Description
A short guide to the food resources available in prehistoric Britain including some not entirely enticing recipes.
Catching Fire
Author: Richard WranghamPublisher: Profile Books
ISBN: 1847652107
Category : Science
Languages : en
Pages : 318
Book Description
In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome
Tasting the Past
Author: Jacqui WoodPublisher: History Press
ISBN: 9780752447940
Category : Cooking
Languages : en
Pages : 0
Book Description
Food historian and archaeologist Jacqui Wood's excellent Prehistoric Cooking is now in its third edition and is one of Oxbow's all time best sellers. This new offering is a more directly practical and popular affair, a cookbook with over 200 recipes to let the reader really experience the flavours of the past.
Food & Drink in Britain
Author: C. Anne WilsonPublisher: Academy Chicago Publishers, Limited
ISBN:
Category : Cooking
Languages : en
Pages : 496
Book Description
This enormously readable and entertaining history covers the choice and preparations of food in Britain from the days of the hunter/gatherers to the Industrial revolution, and gives at the same time a table-top perspective of class structure, religion, politics and social usage. In addition, unique old recipes are scattered through the book, along with a plethora of delightful illustrations.
Author: Jane M. Renfrew