Author(s): Paul Elliott
From spit-roasting pig to hanging cream cheese from rafters, from roasting pork underground 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, author Paul Elliott has discovered a new 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.
Food and Farming in Prehistoric Britain tells the story of prehistoric settlement and explores 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.
|234 x 156 mm
|15 March 2016
|32 colour and 59 black-and-white illustrations