Prehistoric Cooking
If you imagine that our ancient forbears ate weak gruel, some meat, and bread so hard that it was practically inedible, Jacqui Wood's study and recreation of ancient cooking methods and recipes will be a revelation. 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. A general overview of the lifestyle of our prehistoric ancestors is followed by detailed sections (plus cookbook-style recipes) on: bread; dairy foods; meat, fish and vegetable stews; cooking with hot stones; clay-baked food; salt and the seashore menu; peas, beans and lentils; herbs and spices; vegetables; yeast, wine, beer and teas; sweets and puddings. At the end of the book you will realise that a barbecue in the summer need not be sausages on a gas cooker; it could be fish wrapped in grasses and clay, baked in a fire pit at the end of the garden, followed by sweet fruit, seaweed jelly and washed down by Neolithic wine.
Format:Paperback
Language:English
ISBN:0752419439
ISBN13:9780752419435
Release Date:October 2001
Publisher:Tempus
Length:192 Pages
Weight:1.20 lbs.
Dimensions:0.6" x 6.7" x 9.7"
Customer Reviews
1 rating
More than a cook book
Published by Thriftbooks.com User , 14 years ago
This book gives recipes based on research, and it also gives a feel for the people who would have cooked them. Informative and useful.
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