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Tasting the Past: British Food from the Stone Age to the Present

Author(s): Jacqui Wood

Year: 2009

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Summary

British food has a long and distinguished history and much like the British language has absorbed elements from diverse and widespread cultures. This book traces the development of British cooking from the prehistoric period, through the medieval and early modern, to the advent of convenience foods in the post-World War II period. The chronological chapters will trace the fads and fashions in food, as well as the influences which changed and molded the British diet through the centuries. Each section will also include recipes originating in the period and recipes for Christmas festivities. Offerings include tasty beach BBQ ideas from Celtic times, a hearty Roman Army lentil stew, and ideas for festive feasts from every period. This is the ideal book for anyone interested in the history of food as well as those adventurous cooks who like to try new things.


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Cite this Record

Tasting the Past: British Food from the Stone Age to the Present. Jacqui Wood. The History Press. 2009 ( tDAR id: 423197)


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Individual & Institutional Roles

Contact(s): EXARC Experimental Archaeology Collection Manager


Record Identifiers

ExArc Id(s): 9987

Notes

Rights & Attribution: The information in this record was originally compiled by Dr. Roeland Paardekooper, EXARC Director.


Arizona State University The Andrew W. Mellon Foundation National Science Foundation National Endowment for the Humanities Society for American Archaeology Archaeological Institute of America