Tasting the Past

Recipes from the Middle Ages to the Civil War

Jacqui Wood

$29.99

Paperback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

The History Press Ltd
01 February 2020

Medieval history; Early modern history: c 1450 to c 1700; Social & cultural history; English Civil War; General cookery & recipes

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.

This book, one of three volumes, documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 200 recipes from the early Middle Ages up to the Civil War.

AUTHOR: Jacqui Wood is best known as Time Team's resident food historian. She works as the Director of Saveock Water Archaeology, an archaeological research centre and field school, and also works for English Heritage demonstrating Bronze Age technology. She lives in Truro.

30 illustrations

By: Jacqui Wood
Imprint: The History Press Ltd
Country of Publication: United Kingdom
Edition: 2nd edition
Dimensions: Height: 198mm, Width: 129mm,
ISBN: 9780750992244
ISBN 10: 0750992247
Pages: 272
Publication Date: 01 February 2020
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Unspecified

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 lives in Truro.