[PDF] Food And Cooking In Prehistoric Britain eBook

Author : Jane M. Renfrew
Publisher :
Page : 44 pages
File Size : 38,93 MB
Release : 1985-01-01
Category : Cooking, British
ISBN : 9781850745334

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This is an illustrated history of food and cooking in prehistoric Britain, with information on food, cooking equipement, the serving of meals and with recipes adapted for the modern kitchen.

Author : Paul Elliott
Publisher : Fonthill Media
Page : 231 pages
File Size : 12,8 MB
Release : 2017-03-13
Category : Art
ISBN :

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From spit roasting pig to hanging cream cheese from the rafters, from baking roast pork under the ground in pits to cooking trout on wicker frames over an open fire, cooking techniques in prehistoric Britain are ingenious and revealing. There were no ovens and many vegetables and breeds of animal familiar to us today had not yet arrived. In reconstructing some of these techniques and recipes, the author has discovered a different world, with a completely different approach to food. This is native cuisine, cooked in a manner that persisted through the Neolithic, Bronze and Iron Ages. This book first tells the story of prehistoric settlement, and moves on to explore the hunting and foraging techniques of the Mesolithic. After discussing the way in which the Britons farmed, and what they grew, the book moves into the roundhouse and the tools and utensils available. The final half of the book examines the varied techniques used, from covering fish in clay, to baking meat underground, spit roasting, brewing mead, boiling water with hot stones and so on. All the techniques have been carried out by the author.

Author :
Publisher :
Page : 360 pages
File Size : 38,93 MB
Release : 1993
Category : Cooking
ISBN :

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Ernährungsgeschichte - England - Mittelalter.

Author : Jacqui Wood
Publisher :
Page : 0 pages
File Size : 27,71 MB
Release : 2001
Category : Cooking
ISBN : 9780752419435

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Based on experimental archaeology at the author's world-famous research settlement in Cornwall, this book describes the ingredients of prehistoric cooking and the methods of food preparation.

Author : Jane M. Renfrew
Publisher : Historic England
Page : 104 pages
File Size : 43,7 MB
Release : 2005
Category : Cooking
ISBN :

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A short guide to the food resources available in prehistoric Britain including some not entirely enticing recipes.

Author : Richard Wrangham
Publisher : Profile Books
Page : 318 pages
File Size : 23,58 MB
Release : 2010-08-06
Category : Science
ISBN : 1847652107

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In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome

Author : Colin Spencer
Publisher : Grub Street Publishers
Page : 788 pages
File Size : 34,60 MB
Release : 2011-06-14
Category : Cooking
ISBN : 190811777X

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A masterful and witty account of Britain’s culinary heritage. This a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer’s masterful, readable account of Britain’s culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine. “A breathtakingly comprehensive, wide-ranging and fascinating food history.” —Daily Mail