Tasting The Past Recipes From The Middle Ages To The Civil War

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Tasting the Past: Recipes from the Middle Ages to the Civil War

Author : Jacqui Wood
Publisher : The History Press
ISBN 13 : 0750993642
Total Pages : 187 pages
Book Rating : 4.7/5 (59 download)

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Book Synopsis Tasting the Past: Recipes from the Middle Ages to the Civil War by : Jacqui Wood

Download or read book Tasting the Past: Recipes from the Middle Ages to the Civil War written by Jacqui Wood and published by The History Press. This book was released on 2019-11-12 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: The many influences of the past on our diet make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Middle Ages to the Civil War documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over 120 recipes from the early Middle Ages up to the Civil War. Jacqui Wood guides us through the recipes brought ashore by the Normans, the opportunities brought by the food harvested in the New World during the Renaissance, and the decadent meals of the Royalist gentry outlawed by the puritanical Parliamentarians.

Tasting the Past: Recipes from the Second World War to the 1980s

Author : Jacqui Wood
Publisher : The History Press
ISBN 13 : 075099648X
Total Pages : 219 pages
Book Rating : 4.7/5 (59 download)

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Book Synopsis Tasting the Past: Recipes from the Second World War to the 1980s by : Jacqui Wood

Download or read book Tasting the Past: Recipes from the Second World War to the 1980s written by Jacqui Wood and published by The History Press. This book was released on 2020-11-02 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Second World War to the 1980s documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the Second World War onwards. Jacqui Wood guides us through the nutritious and pragmatic recipes of wartime Britain, which juggled rationing and shortages to produce delicious food and keep morale high; through the era of convenience food and television chefs in the 1960s; and finally the yuppies and stacked food of the 1980s.

Tasting the Past: Recipes from Antiquity

Author : Jacqui Wood
Publisher : The History Press
ISBN 13 : 0750994592
Total Pages : 192 pages
Book Rating : 4.7/5 (59 download)

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Book Synopsis Tasting the Past: Recipes from Antiquity by : Jacqui Wood

Download or read book Tasting the Past: Recipes from Antiquity written by Jacqui Wood and published by The History Press. This book was released on 2020-03-02 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from Antiquity documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the eras of the Iron Age Celts and the Romans. Jacqui Wood guides us through the nutritious and pragmatic recipes of the Celts, who harvested the ingredients readily available around them; and the far more elaborate tastes of the Romans, who had an empire of imports to supplement and spice up their continentally curated diet.

Tasting the Past: Recipes from George III to Victoria

Author : Jacqui Wood
Publisher : The History Press
ISBN 13 : 0750993529
Total Pages : 126 pages
Book Rating : 4.7/5 (59 download)

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Book Synopsis Tasting the Past: Recipes from George III to Victoria by : Jacqui Wood

Download or read book Tasting the Past: Recipes from George III to Victoria written by Jacqui Wood and published by The History Press. This book was released on 2019-10-29 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: The many influences of the past on our diet make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from George III to Victoria documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over eighty recipes from the reigns of George III and Queen Victoria. Jacqui Wood introduces the meals that made up the bread-and-butter of Victorian and Georgian cuisine, their seasonal specialities in the form of Christmas recipes, and the curious take on 'Indian' cooking that the imperial endeavours of the Victorians brought back home.

Tasting History

Author : Max Miller
Publisher : Simon and Schuster
ISBN 13 : 1982186194
Total Pages : 256 pages
Book Rating : 4.9/5 (821 download)

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Book Synopsis Tasting History by : Max Miller

Download or read book Tasting History written by Max Miller and published by Simon and Schuster. This book was released on 2023-04-18 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER Begin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller. What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes such as: -Tuh’u: a red beet stew with leeks dating back to 1740 BC -Globi: deep-fried cheese balls with honey and poppy seeds -Soul Cakes: yeasted buns with currants from circa 1600 -Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 -And much more. Including the original recipe and Miller’s modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.

Renaissance Food from Rabelais to Shakespeare

Author : Joan Fitzpatrick
Publisher : Routledge
ISBN 13 : 1317066545
Total Pages : 202 pages
Book Rating : 4.3/5 (17 download)

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Book Synopsis Renaissance Food from Rabelais to Shakespeare by : Joan Fitzpatrick

Download or read book Renaissance Food from Rabelais to Shakespeare written by Joan Fitzpatrick and published by Routledge. This book was released on 2016-04-08 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.

Medieval Tastes

Author : Massimo Montanari
Publisher : Columbia University Press
ISBN 13 : 0231539088
Total Pages : 279 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Medieval Tastes by : Massimo Montanari

Download or read book Medieval Tastes written by Massimo Montanari and published by Columbia University Press. This book was released on 2015-03-24 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.

The Forme of Cury, a Roll of Ancient English Cookery

Author : Samuel Pegge
Publisher : Cambridge University Press
ISBN 13 : 1108076203
Total Pages : 239 pages
Book Rating : 4.1/5 (8 download)

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Book Synopsis The Forme of Cury, a Roll of Ancient English Cookery by : Samuel Pegge

Download or read book The Forme of Cury, a Roll of Ancient English Cookery written by Samuel Pegge and published by Cambridge University Press. This book was released on 2014-12-11 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 1780 edition of one of the oldest English-language cookbooks, presenting a range of everyday and ceremonial dishes.

The Medieval Cookbook

Author : Maggie Black
Publisher : J Paul Getty Museum Publications
ISBN 13 : 9781606061091
Total Pages : 144 pages
Book Rating : 4.0/5 (61 download)

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Book Synopsis The Medieval Cookbook by : Maggie Black

Download or read book The Medieval Cookbook written by Maggie Black and published by J Paul Getty Museum Publications. This book was released on 2012 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes recipes drawn from medieval manuscripts and adapts recipes for modern cooking"--

Walking Through History

Author : Andi Stix
Publisher : Taylor & Francis
ISBN 13 : 1000591379
Total Pages : 270 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Walking Through History by : Andi Stix

Download or read book Walking Through History written by Andi Stix and published by Taylor & Francis. This book was released on 2023-05-30 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: With this book, Dr. Andi Stix and Frank Hrbek thoughtfully guide us through three distinct periods from the Constitution to the Civil War. It features expansive, multidimensional learning tools such as a Constitutional Scavenger Hunt, an immersive Oregon Trail Simulation, a comprehensive TV Documentary project, a reenactment of the Battle of Gettysburg, and much more. Our hybrid print-and-online platforms offer distinctive resources and opportunities for every type of learner. An easy-to-navigate companion website to the book series hosts a wide range of content to enhance student emersion in the subject matter, including: plays peer assessment forms text at multiple reading levels project instructions skit cards score sheets journal and reflection prompts rubrics activity supplements, and unit and final exams The book brings materials from across this period of American history to life by stimulating and cultivating students’ imaginations. The series Walking Through History presents student-centered, hands-on activities, active simulations, debates, and discussions, which provide an unparalleled engaging learning experience. Our objective is for students to walk in another’s shoes through lessons based on a particular historical period. Field-tested and proven teaching strategies for virtual and in-person classrooms are highlighted across the series. These books are specifically designed to be used with whiteboard and other interactive tools. Notably, this series features content that has been recognized with distinguished awards from the: Middle States Council for the Social Studies New York State Council for the Social Studies National Association for Gifted Children

The Medieval Kitchen

Author : Odile Redon
Publisher : University of Chicago Press
ISBN 13 : 9780226706856
Total Pages : 322 pages
Book Rating : 4.7/5 (68 download)

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Book Synopsis The Medieval Kitchen by : Odile Redon

Download or read book The Medieval Kitchen written by Odile Redon and published by University of Chicago Press. This book was released on 1998 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Medieval Kitchen is a delightful work in which historians Odile Redon, Françoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages. Medieval gastronomy turns out to have been superb—a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery. "This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."—Wanda Oram Miles, The Medieval Review "The Medieval Kitchen, like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."—Heather O'Donoghue, Times Literary Supplement

Food in the Middle Ages

Author : Melitta Weiss Adamson
Publisher : Taylor & Francis
ISBN 13 : 9780815313458
Total Pages : 246 pages
Book Rating : 4.3/5 (134 download)

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Book Synopsis Food in the Middle Ages by : Melitta Weiss Adamson

Download or read book Food in the Middle Ages written by Melitta Weiss Adamson and published by Taylor & Francis. This book was released on 1995 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1995. Routledge is an imprint of Taylor & Francis, an informa company.

Food in Medieval Times

Author : Melitta Weiss Adamson
Publisher : Bloomsbury Publishing USA
ISBN 13 : 0313084823
Total Pages : 286 pages
Book Rating : 4.3/5 (13 download)

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Book Synopsis Food in Medieval Times by : Melitta Weiss Adamson

Download or read book Food in Medieval Times written by Melitta Weiss Adamson and published by Bloomsbury Publishing USA. This book was released on 2004-10-30 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat—the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.

Soup Through the Ages

Author : Victoria R. Rumble
Publisher : McFarland
ISBN 13 : 0786453907
Total Pages : 281 pages
Book Rating : 4.7/5 (864 download)

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Book Synopsis Soup Through the Ages by : Victoria R. Rumble

Download or read book Soup Through the Ages written by Victoria R. Rumble and published by McFarland. This book was released on 2009-08-11 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.

Out of the East

Author : Paul Freedman
Publisher : Yale University Press
ISBN 13 : 0300211317
Total Pages : 344 pages
Book Rating : 4.3/5 (2 download)

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Book Synopsis Out of the East by : Paul Freedman

Download or read book Out of the East written by Paul Freedman and published by Yale University Press. This book was released on 2008-03-25 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: How medieval Europe’s infatuation with expensive, fragrant, exotic spices led to an era of colonial expansion and discovery: “A consummate delight.” —Marion Nestle, James Beard Award–winning author of Unsavory Truth The demand for spices in medieval Europe was extravagant—and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration, as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history. This engaging book explores the demand for spices: Why were they so popular, and why so expensive? Paul Freedman surveys the history, geography, economics, and culinary tastes of the Middle Ages to uncover the surprisingly varied ways that spices were put to use—in elaborate medieval cuisine, in the treatment of disease, for the promotion of well-being, and to perfume important ceremonies of the Church. Spices became symbols of beauty, affluence, taste, and grace, Freedman shows, and their expense and fragrance drove the engines of commerce and conquest at the dawn of the modern era. “A magnificent, very well written, and often entertaining book that is also a major contribution to European economic and social history, and indeed one with a truly global perspective.” —American Historical Review

All Manners of Food

Author : Stephen Mennell
Publisher : Wiley-Blackwell
ISBN 13 : 9780631132448
Total Pages : 397 pages
Book Rating : 4.1/5 (324 download)

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Book Synopsis All Manners of Food by : Stephen Mennell

Download or read book All Manners of Food written by Stephen Mennell and published by Wiley-Blackwell. This book was released on 1996 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: Garnished with pictures, anecdotes, & recipes from an enormous range of sources - including medieval codices, the classic nineteenth-century treatises on haute cuisine, modern guides to household management, & the recipe columns of today's women's magazines.

A Thyme and Place

Author : Lisa Graves
Publisher : Skyhorse
ISBN 13 : 1510702547
Total Pages : 369 pages
Book Rating : 4.5/5 (17 download)

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Book Synopsis A Thyme and Place by : Lisa Graves

Download or read book A Thyme and Place written by Lisa Graves and published by Skyhorse. This book was released on 2016-06-07 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year! Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers? You, too, can learn the art of gode cookery—or, at least, come close to it. With gorgeous and whimsical hand-drawn illustrations from beginning to end, A Thyme and Place is both a cookbook and a history for foodies and history buffs alike. Cohen and Graves revive old original medieval recipes and reimagine and modify them to suit modern palates and tastes. Each recipe is tied directly to a specific calendar holiday and feast so you can learn to cook: • Summer harvest wine with elder flower, apples, and pears for St. John’s Day (June 21st) • Right-as-rain apple cake for St. Swithin’s Day (July 15th) • Wee Matilda’s big pig fried pork balls with sage for Pig Face Day (September 14th) • Roasted goose with fig glaze and bannock stuffing for Michaelmas (September 29th) • Peasant duck ravioli and last of the harvest chutney for Martinmas (November 11th) • And many more! Accompanied by juicy fun facts and tidbits, these recipes will revive your inner period cook and allow you to impress your guests with obscure medieval knowledge. Keep the old culinary traditions of the Middle Ages alive, whip up some bellytimber, and fill the dinner table with food and friends at your next house banquet. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.