This is a beautiful study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over xxx recipes from the reigns of George III and Queen Victoria
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, as it were, and onwards the Crusades spread all manner of spices.
The Georgians enjoyed a new level of excess, and then of course the world wars forced everyone into the challenge of making meals from very little.
The post-war period brought convenience foods, and health issues which are being felt widely now. This is the first study of the rich history of British food, its fads and its fashions to be combined with a practical cookbook of over 200 recipes from each age for use today.
Offerings include tasty beach BBQ ideas from Celtic times, a hearty Roman Army lentil stew, and ideas for festive feasts from every period.
Jacqui Wood is best known as Time Team's resident food historian. She works as the Director of Saveock Water Archaeology, an archaeological research center and field school, and also works for English Heritage demonstrating Bronze Age technology.