Rating: 0 out of 5 stars
0 ratings
Unavailable
Unavailable
Unavailable
Ebook323 pages3 hours
Food Through the Ages
By Anna Selby
Rating: 4.5 out of 5 stars
4.5/5
()
Currently unavailable
Currently unavailable
About this ebook
The author of Victorian Christmas “recounts some of the most fascinating—and disgusting—dishes our ancestors used to eat. . . . A must-buy book for foodies” (Fiona Shoop, author of How to Deal in Antiques).
With people’s fascination for food increasing, there are more cooking 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’s stuffed dormice to recipes that 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 seasonal foods—just like our ancestors had to do.
With people’s fascination for food increasing, there are more cooking 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’s stuffed dormice to recipes that 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 seasonal foods—just like our ancestors had to do.
Unavailable
Read more from Anna Selby
Pilates for a Flat Stomach: Perfect Abs in Just 15 Minutes a Day The Victorian Christmas Rating: 4 out of 5 stars4/5Complete Ayurveda Workbook Rating: 0 out of 5 stars0 ratingsThe Pocket Guide to Opera Rating: 0 out of 5 stars0 ratings
Related to Food Through the Ages
Related ebooks
Life in the Victorian Kitchen: Culinary Secrets and Servants' Stories Rating: 4 out of 5 stars4/5A Thyme and Place: Medieval Feasts and Recipes for the Modern Table Rating: 0 out of 5 stars0 ratingsFood, Cookery, and Dining in Ancient Times: Alexis Soyer's Pantropheon Rating: 3 out of 5 stars3/5Cuisine and Empire: Cooking in World History Rating: 4 out of 5 stars4/5A Thyme to Discover: Early American Recipes for the Modern Table Rating: 4 out of 5 stars4/5The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales Rating: 4 out of 5 stars4/5The Spice Cookbook Rating: 4 out of 5 stars4/5Colonial Food Rating: 3 out of 5 stars3/5What Caesar did for My Salad Rating: 0 out of 5 stars0 ratingsBritish Food: An Extraordinary Thousand Years of History Rating: 3 out of 5 stars3/5Oyster: A Gastronomic History (with Recipes) Rating: 5 out of 5 stars5/5Tasting the Past: Recipes from Antiquity Rating: 4 out of 5 stars4/5European Peasant Cookery Rating: 4 out of 5 stars4/5Cookery and Dining in Imperial Rome Rating: 0 out of 5 stars0 ratingsSavoring the Past: The French Kitchen and Table from 1300 to 1789 Rating: 0 out of 5 stars0 ratingsFood History & Recipe Origins: The Origins of the Names of the World's Favorite Recipes Rating: 0 out of 5 stars0 ratingsSeasonal European Dishes Rating: 0 out of 5 stars0 ratingsAncient Recipes for Modern Kitchens Rating: 5 out of 5 stars5/5A History of Cookbooks: From Kitchen to Page over Seven Centuries Rating: 5 out of 5 stars5/5British Cookbook: Great British Recipes Rating: 5 out of 5 stars5/5A Century of British Cooking Rating: 5 out of 5 stars5/5The Country Cooking of Ireland Rating: 4 out of 5 stars4/5Round the World in Eighty Dishes Rating: 4 out of 5 stars4/5Cooks, Gluttons and Gourmets: A History of Cookery Rating: 0 out of 5 stars0 ratingsSpices, Salt and Aromatics in the English Kitchen Rating: 4 out of 5 stars4/5Tasting History: Explore the Past through 4,000 Years of Recipes (A Cookbook) Rating: 4 out of 5 stars4/5The Forme of Cury: A Roll of Ancient English Cookery Rating: 0 out of 5 stars0 ratingsSeaside Eats: Coastal Cuisine for the Adventurous Palate Rating: 0 out of 5 stars0 ratingsEdwardian Cooking: The Unofficial Downton Abbey Cookbook Rating: 4 out of 5 stars4/5Taste: The Story of Britain through Its Cooking Rating: 4 out of 5 stars4/5
Food Essays & Narratives For You
The Worst-Case Scenario Survival Handbook: Expert Advice for Extreme Situations Rating: 3 out of 5 stars3/5The Supper of the Lamb: A Culinary Reflection Rating: 4 out of 5 stars4/5A Cook's Tour: In Search of the Perfect Meal Rating: 4 out of 5 stars4/5The Art of Eating Rating: 4 out of 5 stars4/5The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones Rating: 4 out of 5 stars4/5Matty Matheson: A Cookbook Rating: 0 out of 5 stars0 ratingsMedium Raw: A Bloody Valentine to the World of Food and the People Who Cook Rating: 4 out of 5 stars4/5Kitchen Witchery: Unlocking the Magick in Everyday Ingredients Rating: 5 out of 5 stars5/5As Always, Julia: The Letters of Julia Child & Avis DeVoto Rating: 4 out of 5 stars4/5Finding Freedom: A Cook's Story; Remaking a Life from Scratch Rating: 4 out of 5 stars4/5Edna Lewis: At the Table with an American Original Rating: 4 out of 5 stars4/5Bread and Wine: A Love Letter to Life Around the Table with Recipes Rating: 4 out of 5 stars4/5Cooking with Nonna: Sunday Dinners with La Famiglia Rating: 0 out of 5 stars0 ratingsThe Apprentice: My Life in the Kitchen Rating: 5 out of 5 stars5/5Eight Flavors: The Untold Story of American Cuisine Rating: 4 out of 5 stars4/5The Cash and Carter Family Cookbook: Recipes and Recollections from Johnny and June's Table Rating: 5 out of 5 stars5/5Dishoom: The first ever cookbook from the much-loved Indian restaurant Rating: 4 out of 5 stars4/5Matty Matheson: Home Style Cookery Rating: 3 out of 5 stars3/5The Making of a Chef: Mastering Heat at the Culinary Institute of America Rating: 4 out of 5 stars4/5The Country Cooking of Ireland Rating: 4 out of 5 stars4/5Consider the Oyster Rating: 4 out of 5 stars4/5The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing Rating: 5 out of 5 stars5/5The Fat of the Land Rating: 5 out of 5 stars5/5Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World Rating: 5 out of 5 stars5/5The Native Mexican Kitchen: A Journey into Cuisine, Culture, and Mezcal Rating: 0 out of 5 stars0 ratingsFood IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts Rating: 5 out of 5 stars5/5Treme: Stories and Recipes from the Heart of New Orleans Rating: 4 out of 5 stars4/5The Boba Cookbook: Delicious, Easy Recipes for Amazing Bubble Tea Rating: 0 out of 5 stars0 ratingsThe Best American Food Writing 2018 Rating: 4 out of 5 stars4/5Eat Race Win: The Endurance Athlete's Cookbook Rating: 2 out of 5 stars2/5
Related podcast episodes
Episode 26: Leandra Medine: Leandra Medine of Man Repeller chats about eating… 0% found this document useful25: Jeremiah Stone & Fabian Von Hauske 0% found this document usefulAustralia's Food Revolution: How Australia, built on bulk exports of cheese and meat, became a gastronomic leader. 0% found this document usefulThe Coronation of Charles III & Camilla: The King of the Four Corners 0% found this document useful221: The dark history of chocolate 0% found this document useful251: The dark history of sugar 0% found this document usefulNative Americans and the Magic 8 from Seed to Plate - EP397 0% found this document usefulThe Lives of Herders on the Ancient Steppes: Interview with Professor Alicia Ventresca Miller 0% found this document useful78. Slow Food, Living Bread: Heritage Grains and 18th Century Food Ways with Justin Cherry of Half Crown Bakehouse 0% found this document usefulIndigenous tourism: Learning about First Nations culture 0% found this document useful135: It Started When Corn Became Cheap 0% found this document useful
Related articles
Laila Gohar Vogue AustraliaArticle
Laila Gohar
Aug 2, 2020
1. AN EVERLASTING MEAL: COOKING WITH ECONOMY AND GRACE (SIMON & SCHUSTER, 2012) BY TAMAR ADLER “This is definitely in my top three books. Tamar Adler is a great writer. I also really identify with her cooking approach, and especially her views on fo
1 min readHow Iconic Cookbooks Reflect the Politics of the World Around Them Literary HubArticle
How Iconic Cookbooks Reflect the Politics of the World Around Them
Aug 24, 2018
7 min readWE ARE WHAT WE EAT Colonial cuisine TracesArticle
WE ARE WHAT WE EAT Colonial cuisine
Jun 17, 2019
4 min readPyramid Cakes Ancient History MagazineArticle
Pyramid Cakes
Oct 19, 2021
2 min readAll the TRIMMINGS! Woman's WeeklyArticle
All the TRIMMINGS!
Nov 11, 2020
Christmas is all about traditions – and that’s especially true of the main meal. At what other time of the year would so many of us reach for a bag of Brussels in the supermarket? Turkey with all the trimmings, mountains of roast veg and plenty of
2 min readThe Roasts Of Christmas Past BBC History MagazineArticle
The Roasts Of Christmas Past
Nov 25, 2021
6 min readBEYOND white BREAD Gourmet TravellerArticle
BEYOND white BREAD
Oct 23, 2022
4 min readTop 10 Let Them Eat... Dormice? History RevealedArticle
Top 10 Let Them Eat... Dormice?
May 14, 2020
4 min readA truly FESTIVE FEAST Who Do You Think You Are?Article
A truly FESTIVE FEAST
Dec 5, 2023
4 min readWhat to Eat in Atlantis: Five Menus for Five Mythical Cities.: Five menus for five mythical cities. NautilusArticle
What to Eat in Atlantis: Five Menus for Five Mythical Cities.: Five menus for five mythical cities.
Aug 27, 2015
In his legendary last battle with the traitorous Mordred, King Arthur suffers a blow to the skull. For a moment, it looks like the end. But then he is borne away to the island paradise of Avalon, where nine sisters feed him magic apples that grant hi
6 min readOne Will Pass On The Swan Shooting Times & CountryArticle
One Will Pass On The Swan
Nov 10, 2021
5 min readAppalachia Southern Cast IronArticle
Appalachia
Aug 6, 2019
7 min readA-Maize-ing Maize The History of Corn Mother Earth GardenerArticle
A-Maize-ing Maize The History of Corn
Jun 9, 2017
6 min readA Brief History of That Most Noble Tuber, the Potato Literary HubArticle
A Brief History of That Most Noble Tuber, the Potato
Mar 28, 2019
13 min readAdam’s Remarkable Veg Amateur GardeningArticle
Adam’s Remarkable Veg
Nov 28, 2023
5 min readObscure Tastes to Whet Your Travel Appetite NewsweekArticle
Obscure Tastes to Whet Your Travel Appetite
Oct 8, 2021
In the American heartland, the term salad adheres to regional vernacular and often has nothing to do with vegetables. One example, Jell-O Salad rose to prominence as an easy, affordable way for housewives to prepare something new and stylish. Using a
3 min readObscure Tastes to Whet Your Travel Appetite Newsweek InternationalArticle
Obscure Tastes to Whet Your Travel Appetite
Oct 8, 2021
3 min readModel Bakery And Brewery All About HistoryArticle
Model Bakery And Brewery
Jan 2, 2020
2 min readDid Jesus Eat Quiche? ARCHAEOLOGYArticle
Did Jesus Eat Quiche?
Dec 6, 2018
As a ceramics specialist, I have devoted my career to understanding what pottery tells us about the people who manufactured and used it. In the process, I have learned many interesting things. Potsherds are, by far, the most common find at excavation
2 min readLand Of Liquid Gold Country LifeArticle
Land Of Liquid Gold
Mar 27, 2024
4 min readBlackout? Haul Out The Potjie Post South AfricaArticle
Blackout? Haul Out The Potjie
Nov 29, 2023
Load shedding during mealtimes was a huge problem during the early days, but these days innovative South Africans are using the occasion for outside entertainment, demonstrating their culinary skills to family and friends. I always thought that the u
1 min readStop Making Rash Promises Country LifeArticle
Stop Making Rash Promises
Jun 3, 2020
5 min readVirginia Tidewater Southern Cast IronArticle
Virginia Tidewater
Nov 26, 2019
5 min readEntertaining Through The Ages Homes & AntiquesArticle
Entertaining Through The Ages
Nov 15, 2023
4 min readTwo Pounds Of Pepper And Ginger, A Pair Of Scarlet Trousers And 1,000 Eels BBC History MagazineArticle
Two Pounds Of Pepper And Ginger, A Pair Of Scarlet Trousers And 1,000 Eels
Sep 3, 2020
4 min readJimi Famurewa: My Slow-burning Love Affair With African Food Evening StandardArticle
Jimi Famurewa: My Slow-burning Love Affair With African Food
Oct 5, 2022
5 min readNational Cuisine Is a Useful Illusion The AtlanticArticle
National Cuisine Is a Useful Illusion
Feb 15, 2022
4 min readJoanna Blythman defend Your Local Food Heritage BBC Good Food MagazineArticle
Joanna Blythman defend Your Local Food Heritage
Sep 23, 2021
@joannablythman Who has travelled the world exploring food more extensively and adventurously than Dan Saladino, the much-loved presenter on Radio 4’s Food Programme? In a globalised world where the food in one country increasingly resembles that in
2 min readDishes Of The Diaspora WanderlustArticle
Dishes Of The Diaspora
Jan 12, 2023
3 min readEgg-cellent Easter Woman's WeeklyArticle
Egg-cellent Easter
Mar 27, 2024
2 min read
Reviews for Food Through the Ages
Rating: 4.5 out of 5 stars
4.5/5
2 ratings0 reviews