The earliest version of this book (which was the cookery writer Geraldene Holt's first work) was the result of years of baking for a stall in a nearby Devon market town. People soon recognized that he
Jelly is much more than some packet from the supermarket mixed with boiling water. Since the Middle Ages, we have been setting liquids in all their lustrous transparency by ingenious methods involvin
Here is everything you need to know about marmalade: how, why, what, when and where. Anne Wilson, a distinguished historian of British food, traces the history of this most British of preserves from i
This is the third volume of a series from the Department of Archaeology at Nottingham University presenting work by postgraduates and early-career researchers from that university and elsewhere in the
The second edition of this translation of The Life of Luxury by ancient Greek poet and cookbook writer Archestratus is revised and updated to account for major advances in translation and analysis of
This is a new edition of a classic of early seventeenth-century food-writing. The book was written by the Italian refugee educator and humanist Giacomo Castelvetro who had been saved from the clutches
Sir Hugh Plat (1552-1608) is remembered today for his two books, The Jewell House of Art and Nature (1594) and Delightes for Ladies (1602), but he was more than a mere occasional author, cookery write
This remarkable anthology of classical agriculture texts, entitled 'Farm Work' or Geoponika, was compiled at the behest of the Byzantine emperor Constantine VII Porphyrogenitus (AD 913-959). Under his
Sir Kenelm Digby (1603-1665), was a soldier, sailor, pirate and diplomat; man of letters, bibliophile and collector; alchemist, scientist, philosopher, medical theorist and mathematician; a man of se
Cato's On Farming is the oldest surviving example of Latin prose, dating to the 2nd century BC. It is a book of instruction about the cultivation of vines, olives and fruit, the management of slaves a
John Thorne is one of America's great food writers; he has a large cult following, which reads his quarterly newsletter, 'Simple Cooking', based in New England and begun in 1980, with dedication and e
Those interested in food and its history will welcome the republication of the great food writer Alan Davidson's first book. Worthwhile for its authentic recipes, this book is also significant as a ca
Aphra Behn is usually described as England's first professional woman writer, but her contemporary Hannah Woolley (Wooley or Wolley) ran her close, though recipes not bodice-rippers were her specialt
The study of early cookery books can tell the reader much more than just the history of food, or of one particular recipe. As the essays in this collection demonstrate, cookery books can be the sourc
