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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: 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: Roger Mercer
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 286
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Book Description
The Landscaoe and crops: Wildscape to Landscape: "Endosure" in pre historie Britain; Early Agriculture in Scotland; Agricultural tools: Function and use slash and Burn in the; Temperate European neolithic; Deadstock and Livestock; Reconstructing crop Husbandry practices from charred remanins of crops; Animal Husbandry: Aspects of cattle husbandry; Licestock products: Skins and fleeces; Early manuring techniques.
Author: P. J. Fowler
Publisher: CUP Archive
ISBN: 9780521273695
Category : History
Languages : en
Pages : 274
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Book Description
Emphasizing past gains in knowledge from experimental, aerial and field archaeology, Dr Fowler demonstrates how the application of archaeological approaches to agrarian history has made the subject central to our understanding of the prehistoric period. Emphasizing past gains in knowledge from experimental, aerial and field archaeology, Dr Fowler demonstrates how the application of archaeological approaches to agrarian history has made the subject central to our understanding of the prehistoric period.
Author: Chris Gosden
Publisher: Routledge
ISBN: 1134828497
Category : Social Science
Languages : en
Pages : 544
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Book Description
The Prehistory of Food sets subsistence in its social context by focusing on food as a cultural artefact. It brings together contributors with a scientific and biological expertise as well as those interested in the patterns of consumption and social change, and includes a wide range of case studies.
Author: Richard I. Ford
Publisher: U OF M MUSEUM ANTHRO ARCHAEOLOGY
ISBN: 0915703017
Category : Social Science
Languages : en
Pages : 428
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Book Description
As Richard I. Ford explains in his preface to this volume, the 1980s saw an “explosive expansion of our knowledge about the variety of cultivated and domesticated plants and their history in aboriginal America.” This collection presents research on prehistoric food production from Ford, Patty Jo Watson, Frances B. King, C. Wesley Cowan, Paul E. Minnis, and others.
Author: Francis Pryor
Publisher: History Press
ISBN:
Category : History
Languages : en
Pages : 180
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Book Description
Francis Pryor maintains that early farming in Britain has been misunderstood because British archaeology is essentially an urban activity, studied by people who have lost contact with the countryside. In this book, he draws on his experience.
Author: Jane Margaret Renfrew
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Amy Bogaard
Publisher: Psychology Press
ISBN: 9780415324854
Category : History
Languages : en
Pages : 232
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Book Description
This book evaluates competing models of early crop husbandry in Central Europe using available archaeobotanical evidence.
Author: Graeme Barker
Publisher: Oxford University Press on Demand
ISBN: 0199559953
Category : History
Languages : en
Pages : 615
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Book Description
Addressing one of the most debated revolutions in the history of our species, the change from hunting and gathering to farming, this title takes a global view, and integrates an array of information from archaeology and many other disciplines, including anthropology, botany, climatology, genetics, linguistics, and zoology.
Author: Emma Kay
Publisher: Pen and Sword History
ISBN: 1526757494
Category : Cooking
Languages : en
Pages : 324
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Book Description
A cultural and social history of Britain’s breads, cakes, and pastries through the ages, from the author of Dining with the Victorians. The Great British Baking Show and its spinoffs are a modern-day phenomenon, but the British, of course, have been baking for centuries—and here, for the first time, is a comprehensive account of how Britain’s relationship with this much-loved art has changed, evolved, and progressed over time. Renowned food historian Emma Kay skillfully combines the related histories of Britain’s economy, innovation, technology, health, and cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. From pies to puddings, medieval ovens to modern-day mass consumption, the result is a deliciously fascinating read.
