Food Through the Ages : From Stuffed Dormice to Pineapple Hedgehogs
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 Selby recreates classic recipes from Epicurius' stuffed dormice to recipes which readers really will want to recreate. She explores how trade and improved transportation increased foodstuffs available and reflects on how we're returning to the old-fashioned notion of se
1 online resource (304 pages)
9781781598344, 1781598347
854974579
Title Page; Copyright Page; Table of Contents; Introduction; Chapter 1
The Ancient World; ANCIENT HOSPITALITY; Chapter 2
The Romans; THE ROMAN KITCHEN; ROMAN COOKBOOK; DRESSING FOR DINNER; Chapter 3
The Middle Ages; THE SEASONAL AND THE SACRED; A TASTE FOR SPICE; SALT AND SEATING PLANS; MEDIEVAL COOKBOOK; Chapter 4
The Sixteenth Century; GOOD KING HENRY'S KITCHEN; THE LISLE LETTERS; GOOSE AND OTHER MOVEABLE FEASTS; FISH; MANNERS AND MEALTIMES; THE WINE CELLAR; SUGAR AND SPICE; TUDOR NOVELTIES; TUDOR COOKBOOK; CEREAL DIFFERENCES; Chapter 5
The Seventeenth Century; LONDON'S MARKETS. THE NEW FARMINGDINING ON THE GRAND SCALE; THE FRENCH TABLE; SEVENTEENTH CENTURY COOKBOOKS; Chapter 6
The Eighteenth Century; MEAT, GAME AND POULTRY; SOUPS AND BROTHS; FRUITS AND VEGETABLES; TUREENS AND RAISED PIES; SUET; FISH; EIGHTEENTH CENTURY COOKBOOK; Chapter 7
The Nineteenth Century; THE VICTORIANS AT DINNER; PREPARATION IS ALL; MRS BEETON; FISH
AND CHIPS; CONTROLLING THE FIRE; NINETEENTH CENTURY COOKBOOK; Chapter 8
The Twentieth Century; BETWEEN THE WARS; THE SECOND WORLD WAR; THE COMMERCIALISATION OF FOOD; TWENTIETH CENTURY COOKBOOK; Glossary; Acknowledgements; Permissions