A History of Food in 100 Recipes (Paperback)William Sitwell (author)
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Find here the ingredients, cooks, techniques and tools that have shaped our love of food in this lavishly illustrated book.
The history of food and cooking is the history of civilisation. In today's world we can get food from just about anywhere, at any time of day, but how many of us know exactly where our much-loved recipes come from, who invented them, and how they were originally prepared?
In this richly entertaining book, food writer William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. His engaging and witty narrative uncovers the earliest recipes tucked within Egyptian tomb walls and medieval manuscripts and shines a light on the many trends and technological innovations that have shaped the way we eat over hundreds of years.
Publisher: HarperCollins Publishers
Number of pages: 352
Weight: 890 g
Dimensions: 240 x 170 x 26 mm
`Sitwell has pulled off something clever: a thoroughly researched and witty history that is both compelling and teeming with scholarly facts ... You don't have to be a raging foodie to enjoy this' Observer
`At every turn there is a new snippet of social, political and culinary history ... A total joy' Spectator
`A triumph. Almost every sentence of his scrupulously researched and breezily confident book oozes with a passion for eating'
`A whopping treat' Daily Mail
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“Interesting and accessible”
This is a really attractive-looking book and the contents did not disappoint. As the title suggests, the book is made up of 100 recipes which each tell us something about the history of food and how it has evolved. I... More
“A satisfying feast of a book”
This handsome illustrated hardback, which runs to 350 pages, traces the history of the food we eat and how we cook it, starting with the Ancient Egyptians and moving forward in time to end with present day TV chefs... More
It was great to read how recipes were created and used today.
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