Innbundet • 2016 • 1. utgave

Food and Farming in Prehistoric Britain

Name: Food and Farming in Prehistoric Britain
SKU: 9781781555088
Availability: OutOfStock
ISBN: 9781781555088

Av Paul Elliott

0 vurderinger • 0.0 av 5

‌
‌

‌

‌
‌

‌

‌
‌
‌
‌
‌
‌
‌
‌

‌

Om boken

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 nativ...Vis mer

Om boken

ISBN

9781781555088

Forlag

Fonthill Media

Publiseringsår

2016

Språk

Utgave

Originaltittel

Food and Farming in Prehistoric Britain

Format

Innbundet

Frakt og retur

Frakt

Brukte bøker sendes av selgeren. Forventet leveringstid etter pakken er sendt er 2-4 dager.

Returer

Kontakt selgeren etter levering.

Omtaler · 0

0 vurderinger • 0.0 av 5

Du vil kanskje også like

Milk Into Cheese The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

David Asher

Eat Like a Human Nourishing Foods and Ancient Ways of Cooking to Revolutionise Your Health

Bill Schindler

Cooked

Michael Pollan

Men with the Pot Cookbook Delicious Grilled Meats and Forest Feasts

Kris Szymanski

Eat Like a Human Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health

Bill Schindler

Ancestors

Alice Roberts

Scoff A History of Food and Class in Britain

Pen Vogler

Viking Britain

Thomas Williams

A Treasury of British Folklore

Dee Dee Chainey

Eating Culture

Gillian Mary Crowther

Cretan Cuisine The Best Traditional Recipes for Health and Longevity

Sophie Katsanevakis

Ancient Scandinavia

T. Douglas Price

British Sheep Breeds

Susannah Robin Parkin

Lesser Beasts

Mark Essig

Consider the Fork: A History of How We Cook and Eat

Bee Wilson

Palæo

Thomas Rode

Faviken

Magnus Nilsson

A history of ancient Britain

Bread A Global History

William Rubel

Lost Crafts Rediscovering Traditional Skills

Chambers (Ed.)

The Good Table

Valentine Warner

Gordon Ramsay's Great British Pub Food

Gordon Ramsay

The Wild Life A Year of Living on Wild Food

John Lewis-Stempel

Milk: The Surprising Story of Milk Through the Ages

Anne Mendelson

Eating for England: The Delights and Eccentricities of the British at the Table

Nigel Slater

Farmhouse Ales

Phil Markowski

The Britons

Christoper A.

The Landscape of food : the food relationship of town and country in modern times

Catering and farming 2

Marcie Madden Austad

A Passion for Potatoes

Paul Gayler

The Oxford Illustrated History of Prehistoric Europe

Barry Cunliffe

Pigge poteter

A Farm Through Time

Angela Wilkes

How it all began in the pantry

Maurice Baren

The origins of agriculture in Europe

IJ Thorpe

Tastes of Britain

Dorinda Hafner

Stones Spells for Magic Feasts

Hilary Howard

Digging Up the Past

John Collis

Before Civilization

Colin Renfrew

The Neolithic Revolution

Sonia Cole