Apicius is the only surviving cookery book from the Roman Empire. In this book, Grainger, who has worked on a translation of the Latin text, provides English-language versions of the recipes found wit
An eminent medieval historian, van Winter (medieval history emerita, Utrecht University) has written on a variety of topics. Over the years, her interest drifted to food in the Middle Ages. The result
Early spirits were important for their fire-bearing property, says British food historian Wilson, and it was not until the 13th century that the distillate of wine began to be widely recognized as a m
The seven chapters in this volume are based on papers from the Eighteenth Leeds Symposium on Food History, "The Changing Face of Food," held in March 2003 in the UK. Contributors are scholars of Engli
In this enchanting and informative study of the kitchen accounts of the Willoughby family from 1520 to 1603, Dawson uses the detailed recording of purchases to show the actual habits of one British fa
This is a history of curry in British cuisine. The volume offers excerpts of discussions of curry and specific recipes from recipe books published between 1747 and 1994. The authors add some contextua
A collection of vegetarian recipes from the late 19th century. It offers a selection of recipes culled from manuals dating broadly from 1856 to 1908. It is arranged in chapters covering Soups; Salads;
Presents 33 essays from the 26th Oxford Symposium on Food and Cookery, which took place at St Catherine's College, Oxford in September 2007. Contributors explore such dimensions as the moral economy o
A new paperback edition of a wonderfully evocative cookery manual by one of England’s greatest modern food-writers. The Centaur’s Kitchen had never (before 2005) been shown to the public, except in th
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
Quince and fig must be the most romantic of all European fruits, perhaps because they are among the oldest, perhaps because the luxury of their perfume and texture provokes the most enthusiastic of re
It is quite possible that people spend more time talking about food than eating it. That is why this collection of papers on food and language is so delightful. They were first presented at the 2009 O
This is a reprint and recovering of the first volume in Prospect's series The English Kitchen . The authors trace the development and spread of that quintessentially English dish, the trifle.
