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$12.00$75.00
SKU: 9781844680276
Author: Anna Selby

Format: Hardback

Number of Pages: 272


With people's fascination for food increasing, there are more cookery shows and magazines than ever, Medieval banquets are sold-out events and classic recipes and ingredients are back in fashion - which is what this book sets out to explore, highlighting the advantages and disadvantages of each era from Roman times onwards. Anna recreates classic recipes from Epicurius' stuffed dormice to recipes which readers really will want to recreate. Anna explores how trade and improved transportation increased foodstuffs available and reflects on how we're returning to the old-fashioned notion of seasonal foods - just like our ancestors had to do. SELLING POINTS: Classic recipes from Roman times to the present day - mix of bizarre sounding dishes, plus mouth-watering recipes people will actually want to cook. Investigation of how food has changed over the years. Exploration of our food roots and what each era contributed to our love for and understanding of food. 40 colour + 15 b/w illustrations
  • Book Name: Food Through the Ages: Stuffed Dormice to Pineapple Hedgehogs
  • Author Name: Book Grocer
  • Product Type: Hardback
  • Date Added to Website: 2021 / 05 / 04
  • Barcode: 9781844680276
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Author: Anna Selby

Format: Hardback

Number of Pages: 272


With people's fascination for food increasing, there are more cookery shows and magazines than ever, Medieval banquets are sold-out events and classic recipes and ingredients are back in fashion - which is what this book sets out to explore, highlighting the advantages and disadvantages of each era from Roman times onwards. Anna recreates classic recipes from Epicurius' stuffed dormice to recipes which readers really will want to recreate. Anna explores how trade and improved transportation increased foodstuffs available and reflects on how we're returning to the old-fashioned notion of seasonal foods - just like our ancestors had to do. SELLING POINTS: Classic recipes from Roman times to the present day - mix of bizarre sounding dishes, plus mouth-watering recipes people will actually want to cook. Investigation of how food has changed over the years. Exploration of our food roots and what each era contributed to our love for and understanding of food. 40 colour + 15 b/w illustrations
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