Tasting the Past: British Food from the Stone Age to the Present

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9780752447940: Tasting the Past: British Food from the Stone Age to the Present
Review:

"An intriguing study of the rich history of food eaten in these islands from the earliest times." --"Irish Sunday Independent"

From the Publisher:

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 gave us all manner of spices. 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 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 our 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.

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1.

Wood, Jacqui
Editorial: The History Press Ltd, United Kingdom (2009)
ISBN 10: 0752447947 ISBN 13: 9780752447940
Nuevos Paperback Cantidad: 1
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(London, Reino Unido)
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Descripción The History Press Ltd, United Kingdom, 2009. Paperback. Estado de conservación: New. 244 x 170 mm. Language: English . Brand New Book. 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 gave us all manner of spices. 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 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 our 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. Nº de ref. de la librería AA79780752447940

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2.

Wood, Jacqui
Editorial: The History Press Ltd, United Kingdom (2009)
ISBN 10: 0752447947 ISBN 13: 9780752447940
Nuevos Paperback Cantidad: 1
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The Book Depository US
(London, Reino Unido)
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Descripción The History Press Ltd, United Kingdom, 2009. Paperback. Estado de conservación: New. 244 x 170 mm. Language: English . Brand New Book. 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 gave us all manner of spices. 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 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 our 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. Nº de ref. de la librería AA79780752447940

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ISBN 10: 0752447947 ISBN 13: 9780752447940
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97807524479400000000

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Descripción The History Press Ltd. Paperback. Estado de conservación: new. BRAND NEW, Tasting the Past: Recipes from the Stone Age to Present, Jacqui Wood, 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 gave us all manner of spices. 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 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 our 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. Nº de ref. de la librería B9780752447940

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Wood, Jacqui
Editorial: The History Press Ltd (2009)
ISBN 10: 0752447947 ISBN 13: 9780752447940
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Descripción The History Press Ltd, 2009. Estado de conservación: New. 2009. Paperback. The many influences of the past on our diet today make the concept of 'British food' very hard to define. This title offers a study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 200 recipes from each age. It includes tasty beach BBQ ideas from Celtic times, and ideas for festive feasts. Num Pages: 160 pages, Illustrations (some col.). BIC Classification: 1DBK; HDD. Category: (G) General (US: Trade). Dimension: 245 x 173 x 11. Weight in Grams: 426. . . . . . . Nº de ref. de la librería V9780752447940

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Wood, Jacqui
Editorial: The History Press Ltd
ISBN 10: 0752447947 ISBN 13: 9780752447940
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Descripción The History Press Ltd. Estado de conservación: New. 2009. Paperback. The many influences of the past on our diet today make the concept of 'British food' very hard to define. This title offers a study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 200 recipes from each age. It includes tasty beach BBQ ideas from Celtic times, and ideas for festive feasts. Num Pages: 160 pages, Illustrations (some col.). BIC Classification: 1DBK; HDD. Category: (G) General (US: Trade). Dimension: 245 x 173 x 11. Weight in Grams: 426. . . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780752447940

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Wood, Jacqui
ISBN 10: 0752447947 ISBN 13: 9780752447940
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Descripción Paperback. Estado de conservación: New. Not Signed; 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 gave us all manner of spices. The Georgians enjoyed a new level of exces. book. Nº de ref. de la librería ria9780752447940_rkm

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Wood, Jacqui
Editorial: The History Press Ltd (2009)
ISBN 10: 0752447947 ISBN 13: 9780752447940
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Books2Anywhere
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Descripción The History Press Ltd, 2009. PAP. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FV-9780752447940

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Wood, Jacqui
Editorial: The History Press (2009)
ISBN 10: 0752447947 ISBN 13: 9780752447940
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Irish Booksellers
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Descripción The History Press, 2009. Paperback. Estado de conservación: New. book. Nº de ref. de la librería 0752447947

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Wood, Jacqui
Editorial: History Press (2009)
ISBN 10: 0752447947 ISBN 13: 9780752447940
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Descripción History Press, 2009. Estado de conservación: New. Nº de ref. de la librería GH9780752447940

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