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Author: Jacqui Wood
Publisher:
ISBN: 9780752419435
Category : Cooking
Languages : en
Pages : 0
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Book Description
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.
Author: Jacqui Wood
Publisher:
ISBN: 9780752419435
Category : Cooking
Languages : en
Pages : 0
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Book Description
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.
Author: Richard Wrangham
Publisher: Profile Books
ISBN: 1847652107
Category : Science
Languages : en
Pages : 309
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Book Description
In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome
Author: Alan Hawkes
Publisher: Archaeopress Publishing Ltd
ISBN: 178491987X
Category : Social Science
Languages : en
Pages : 342
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Book Description
This book details the archaeology of burnt mounds (fulachtaí fia) in Ireland, one of the most frequent and under researched prehistoric site types in the country. It presents a re-evaluation of the pyrolithic phenomenon in light of some 1000 excavated burnt mounds.
Author: Jane M. Renfrew
Publisher: Historic England
ISBN:
Category : Cooking
Languages : en
Pages : 104
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Book Description
A short guide to the food resources available in prehistoric Britain including some not entirely enticing recipes.
Author:
Publisher:
ISBN:
Category : Antiquities, Prehistoric
Languages : en
Pages : 736
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Book Description
Author: Silvia Amicone
Publisher: Archaeopress Publishing Ltd
ISBN: 1789692091
Category : Social Science
Languages : en
Pages : 198
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Book Description
Balkan ceramic studies is an emerging field within archaeology. This book brings together diverse studies by leading researchers and upcoming scholars, capturing the variety of current archaeological, ethnographic, experimental and scientific studies on Balkan ceramic production, distribution and use.
Author: elBullifoundation
Publisher:
ISBN: 9781838662387
Category :
Languages : en
Pages : 592
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Book Description
A compelling reflection on the origins of cooking by Ferran Adrià, the most creative and influential chef of the 21st century.
Author: Ying Guan
Publisher: Frontiers Media SA
ISBN: 2832520030
Category : Science
Languages : en
Pages : 237
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Book Description
Author: Paul Elliott
Publisher: Fonthill Media
ISBN:
Category : Art
Languages : en
Pages : 176
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Book Description
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.
Author: Francis Pryor
Publisher: Bloomsbury Publishing
ISBN: 1789544165
Category : Social Science
Languages : en
Pages : 355
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Book Description
An invigorating journey through Britain's prehistoric landscape, and an insight into the lives of its inhabitants. 'Highly compelling' Spectator, Books of the Year 'An evocative foray into the prehistoric past' BBC Countryfile Magazine 'Vividly relating what life was like in pre-Roman Britain' Choice Magazine 'Makes life in Britain BC often sound rather more appealing than the frenetic and anxious 21st century!' Daily Mail In Scenes from Prehistoric Life, the distinguished archaeologist Francis Pryor paints a vivid picture of British and Irish prehistory, from the Old Stone Age (about one million years ago) to the arrival of the Romans in AD 43, in a sequence of fifteen profiles of ancient landscapes. Whether writing about the early human family who trod the estuarine muds of Happisburgh in Norfolk c.900,000 BC, the craftsmen who built a wooden trackway in the Somerset Levels early in the fourth millennium BC, or the Iron Age denizens of Britain's first towns, Pryor uses excavations and surveys to uncover the daily routines of our ancient ancestors. By revealing how our prehistoric forebears coped with both simple practical problems and more existential challenges, Francis Pryor offers remarkable insights into the long and unrecorded centuries of our early history, and a convincing, well-attested and movingly human portrait of prehistoric life as it was really lived.
