Food and Farming in Prehistoric Britain

Nonfiction, Food & Drink, Outdoor, Reference
Cover of the book Food and Farming in Prehistoric Britain by Paul Elliott, Fonthill Media
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Paul Elliott ISBN: 1230001342857
Publisher: Fonthill Media Publication: September 11, 2016
Imprint: Language: English
Author: Paul Elliott
ISBN: 1230001342857
Publisher: Fonthill Media
Publication: September 11, 2016
Imprint:
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Fonthill Media

Cover of the book A Spencer Love Affair by Paul Elliott
Cover of the book Midget Car Racing by Paul Elliott
Cover of the book A Royal Engineer at War 1940-1945 by Paul Elliott
Cover of the book Dearest Bess by Paul Elliott
Cover of the book Untold Valor by Paul Elliott
Cover of the book The Lion and the Rose by Paul Elliott
Cover of the book A Tiger Rose Out of Georgia by Paul Elliott
Cover of the book Tornado F3 by Paul Elliott
Cover of the book Roman Women by Paul Elliott
Cover of the book Thomas J. Lipton's America's Cup Campaigns by Paul Elliott
Cover of the book The Phantom in Focus by Paul Elliott
Cover of the book Vauxhall by Paul Elliott
Cover of the book Flying Blind by Paul Elliott
Cover of the book Winston Churchill by Paul Elliott
Cover of the book History of the de Havilland Vampire by Paul Elliott
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy