ood and ulinar istor - Oxbow Books

The David Brown Book Company Presents 

ood and ulinar istor 

Forthcoming, New, and Recent Titles from Prospect Books, Equinox Publishing, 

Brepols Publishers, Edizioni Polistampa, Oxbow Books, & more 

Delights from 

the Garden of Eden 

A Cookbook and History 

of the Iraqi Cuisine 

Second Edition 

by Nawal Nasrallah 

This is the revised edition of the 

2003 publication by the author. 

It is a unique Iraqi cookbook 

that displays the diversity of 

the region’s traditional culinary 

practices, delicious and enduring. 

It contains more than 400 recipes, all tested and easy to follow, 

covering all food categories with ample choice for both vegetarians 

and meat lovers, and many that will satisfy a sweet tooth. Light 

healthy touches are suggested throughout, and ingredients and 

cooking techniques indigenous to the region are duly explained. 

Preceding the recipes is a comprehensive, thoroughly researched 

introductory chapter that traces the genesis and development 

of the Iraqi cuisine over the centuries, starting with the ancient 

Mesopotamians, through medieval times and leading to the present, 

aided throughout by the author’s native intimate knowledge 

of cookery. The book is supplemented with detailed menus and a 

Glossary to help the reader create authentic Iraqi meals. 

584p, 300 b/w & col illus (Equinox Publishing, December 2010) 

hardback, 9781845534578, $45.00. Special Offer $36.00 

Honey from a Weed 

Fasting and Feasting in Tuscany, Catalonia, 

The Cyclades and Apulia 

by Patience Gray 

For the last 20 years, the author has shared 

her life with a sculptor whose appetite 

for marble and sedimentary rocks has 

taken them to Tuscany, Catalonia, Naxos 

and Apulia. She has written a passionate 

autobiographical cookbook, Mediterranean 

through and through and as compelling 

as a first class novel. 

Contents: Fire; Pots and Pans; My Kitchens; Chopping and Pounding; The 

Workplace; La Merenda; Fasting on Naxos; Beans, Peas and Rustic Soups; Cantarem 

la Vida; Potato and Egg Dishes; The Guardian of the Temple; Past’asciutta and 

Pasta in Brodo; Homage to a Classic Cook; Fish, Shellfish, Crustaceans; Smoked 

and Salt Fish; Apropos of a Salt Herring; Food Gathering; La Piazzetta; Vegetable 

Heritage; Castelpoggio; Edible Weeds; Fungi and Michelangelo; Assaulting 

the Language Barrier; Two Kinds of Spirit; La Polenta; Reflections in a Winter 

Landscape; Some Products of the Pig; Furred and Feathered Holocausts; Boar, 

Hare, Fox, Pheasant, Partridge, Pigeon; Feasting; Quail, Rabbit, Guinea Fowl, 

Turkey, Chicken; Looking for a Workplace; Calf, Cow, Ox, Horse, Buffalo; 

Prospero’s Feast; Lamb and Kid; Pasticceria and the Apulian Baroque; A Few 

Sweets; An Apulian Bachelor; Preserves; The Olive Field; A Few Conserves; A 

Parting Salvo; Some Flower Buds, Leaves, Seeds, Pods, Fruits. 

375p, 120 illus (Prospect Books 2004, reprinted 2009) paperback, 9781903018200, 

$39.95. Special Offer $32.00 

Special Offers are valid through November 30th, 2010, and for Sale Books while stocks last. 

When ordering, please quote the reference number 422–10.

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Prospect Books 

Philipp von Zabern 

Taste or Taboo 

Dietary Choices in Antiquity 

by Michael Beer 

For many centuries, the meaning of food has been much 

more than merely nutrition on the table. The types of food 

eaten, the ways in which they were cooked, the styles in 

which they were served, all carried their own significance. 

This book looks at the way in which food was employed 

in Greek and Roman literature to impart identity, whether 

social, individual, religious or ethnic. In many instances, 

these markers are laid down in the way that foods were restricted, 

in other words, by looking at the negatives instead 

of the positives of what was consumed. 

152p (Prospect Books 2010) paperback, 9781903018637, $24.00. Special Offer $20.00 

Archestratus 

Fragments from the Life of Luxury 

by John Wilkins and Shaun Hill 

The Life of Luxury was written in the 4th 

century BC by the poet Archestratus, 

from Gela, a Greek colony in Sicily. 

Archestratus’ description of the foods is 

precious testimony of the strength of the 

Mediterranean culinary tradition. His 

style of cooking can best be called the 

‘nouvelle cuisine’ of the ancient world, and 

contrasts piquantly with the elaborate and 

strongly flavored dishes of Apicius, the much later and perhaps coarser 

Roman author.The Greek verse has been translated into prose by John 

Wilkins and Shaun Hill, who set it in context in their introduction and 

pursue byways of ancient Greek cookery in their commentary. 

112p, 8 b/w illus (Prospect Books, April 2011) paperback, 9781903018620, 


Grenzenlose Gaumenfreuden 

Römische Küche in einer germanischen Provinz 

edited by Jutta Meurers-Balke and Tünde Kaszab-Olschewski 

Whether carrot, onion or celery, apple, pear or cherry, chicken or goose: 

the Romans were the first to introduce now familiar vegetables, fruit 

and poultry into the provinces of their empire. In Germanic provinces, 

Roman estates secured the supply of military camps, towns and villages. 

Using the example of Colonia Claudia Ara Agrippinensium (Cologne) 

and its surrounding areas, the culinary Romanization of Germany is 

traced from cultivation to the banquet table. German text. 

168p (Philipp von Zabern 2010) hardback, 9783805342414, $45.00. 

Special Offer $36.00 

Apicius 

A Critical Edition with an 

Introduction and English Translation 

by Christopher Grocock 

and Sally Grainger 

Apicius is the sole remaining cookery 

book from the days of the Roman 

Empire. There have been many English 

translations of this work, but none 

reliable since 1958. This edition and 

translation has revisited all surviving 

manuscripts in Europe and the USA 

and proposes many new readings and interpretations. It supplies a 

fully referenced parallel text (Latin and English) of Apicius and of the 

excerpts from Apicius done by Vinidarius, and there is an extensive 

introduction discussing both the art of cookery in the later Empire and 

the origins of this text. 

414p, 12 b/w illus (Prospect Books 2006) hardback, 9781903018132, $80.00. 


Cooking Apicius 

Roman Recipes for Today 

by Sally Grainger 

To accompany the new scholarly edition of Apicius, Sally Grainger has 

gathered her modern interpretations of 64 of the recipes in the original 

text. These are not recipes inspired by the old Romans but rather a 

serious effort to convert the extremely gnomic instructions in the Latin 

into something that can be reproduced in the modern kitchen, and 

which actually give some idea of what the Romans might have eaten. 

128p, 6 b/w illus (Prospect Books 2006) paperback 9781903018446, $19.95. 


The David Brown Book Co. www.oxbowbooks.com — toll-free 1-800-791-9354

Prospect Books, Anglo-Saxon Books 

Edizioni Polistampa, Librairie Droz 

orthcoming 

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Cooking and Dining 

in Medieval England 

by Peter Brears 

Winner of the André Simon 

Memorial Fund Food Book 

Award, 2009 

The history of medieval 

food and cookery has never, as yet, been studied with an eye to 

the real mechanics of food production and service: the equipment 

used, the household organization, the architectural arrangements 

for kitchens, storerooms, pantries, larders, cellars, 

and domestic administration. This new work by Peter Brears 

looks at these important elements of cooking and dining. 

557p, 74 b/w illus (Prospect Books 2008) hardback, 9781913018559, 


New in paperback! 

Anglo-Saxon Food 

and Drink 

Production, Processing, 

Distribution, and Consumption 

by Ann Hagen 

Food production for home consumption 

was the basis of economic 

activity throughout the 

Anglo-Saxon period. Used as 

payment and as a medium of 

trade, food was the basis of the 

Anglo-Saxons’ system of finance 

and administration. Information 

from various sources has been 

brought together in order to build a picture of how food was 

grown, conserved, distributed, prepared and eaten during the 

period from the beginning of the 5th to the 11th century. 

512p (Anglo-Saxon Books, November 2010) paperback, 

9781898281559, $49.95. Special Offer $40.00 

The Meadhall 

The Feasting Tradition in Anglo-Saxon England 


by Stephen Pollington 

Communal meals were an important part of Anglo-Saxon 

society. They were enjoyed by nobles and yeomen, warriors, 

farmers, churchmen and laity. Some of the feasts were informal 

communal gatherings, while others were formal ritual 

gatherings. Using the evidence of Old English texts, Stephen 

Pollington shows that the idea of feasting remained central to 

early English social traditions long after the physical reality had 

declined in importance. 

288p (Anglo-Saxon Books 2010) paperback, 9781898281542, 


Over a Red-Hot Stove 

Essays in Early Cooking Technology 

edited by Ivan Day 

These essays were presented at the seventeenth 

Leeds Symposium on Food History. Their 

common theme is the way in which we cooked 

our food from the medieval to the modern 

eras, especially how we roasted meats. The authors 

are distinguished food historians 

165p, 78 b/w illus (Prospect Books 2009, Food 

and Society 14) hardback, 9781903018675, $60.00. 


Invito alla mensa del mercante del Trecento 

An Invitation to the Table of a Merchant of the Trecento 

Usi, arnesi e ricette della cucina medievale 

Customs, Utensils and Recipes in the Medieval Kitchen 

edited by Rosanna Caterina Proto Pisani, 

translated by Josephine Rogers Mariotti 

The cooking culture of Medieval Italy is realized in color reproductions, description, 

and illustrations. Some original, hand-written recipes are faithfully 

reproduced, deciphered, and translated into English. 

48p, col illus (Edizioni Polistampa 2009) paperback, 9788859606109, $19.95. 


Les Halles de Paris et leur quartier (1137–1969) 

by Anne Lombard-Jourdan 

This volume contains a study of Les Halles in Paris, the market that provided 

the city with daily provisions. It tells the story of the construction and functions 

of the buildings, as well as historic events that centered around the market. 

French text. 

248p (Librairie Droz 2010, Études et Rencontres de l’École des Chartes 28) 

paperback, 9782357230033, $35.00. Special Offer $28.00 


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Oxbow Books 

Museum of London Archaeology 

Sir Hugh Plat 

The Search for 

Useful Knowledge 

in Early-Modern London 

Table Settings 

The Material Culture and Social Context of Dining, 

AD 1700–1900 

edited by James Symonds 

by Malcolm Thick 

Sir Hugh Plat (1552–1611), was an author, alchemist, 

speculator, and inventor whose career touched on the 

fields of alchemy, general scientific curiosity, cookery 

and sugar work, cosmetics, gardening and agriculture, 

food manufacture, victualing, supplies and marketing. 

By devoting a whole book to his multifarious interests, 

Thick illustrates Plat as a gentlemen of varied 

interests, a Londoner trying to make his way in the world, and as a man of his 

time and place. All chapters are backed up by a full bibliography, references, and 

documentary appendices. 

320p, 4 b/w illus (Prospect Books 2010) hardback, 9781903018651, $60.00. 


The Closet of Sir Kenelm Digby Opened 

edited by Peter Davidson and Jane Stevenson 

A paperback edition of a classic of 17th-century 

English writing about food and drink. Digby was 

a European figure of some renown in scientific, 

philosophical and mathematical circles. This recipe 

collection made by him is perhaps one of the 

most literate cookery books. Many of the recipes 

are for drinks, but the culinary material provides a 

remarkable conspectus of accepted practice among 

court circles in Restoration England, with extra 

details supplied from Digby’s European travels. 

368p, 2 b/w illus (Prospect Books, November 2010, 

The English Kitchen) paperback, 9781903018705, $30.00. Special Offer $24.00 

This book considers the changes that occurred in dining 

habits in Britain and the colonial world during the eighteenth 

and nineteenth centuries. In this period, early modern 

social habits were transformed, as manufacturing techniques 

improved and the output of mass-produced items 

increased, creating the first modern consumer society. The 

period also saw widespread acceptance of the fork, as well 

as an increased range of public eating, due to increasing 

material wealth and the rise of the middle class. The papers here examine the ways in which 

the Victorian preoccupation with material goods and status influenced dining rituals all 

over the British colonial world, with case studies looking into the use of feasting as a way of 

reinforcing social power and spreading respectability. 

344p (Oxbow Books 2010) hardback, 9781842172988, $90.00. Special Offer $72.00 

The Royal Navy 

Victualling Yard, 

East Smithfield, 

London 

by Ian Grainger and 

Christopher Phillpotts 

The Royal Navy victualling 

yard was excavated in 

1983–88 as part of the Royal 

Mint site. Founded in 1560, 

it was the first large-scale 

naval food supply base in 

Britain and remained the principal one until the 18th century. 

The yard closed in 1785, having proved inadequate for 

the needs of the expanding Georgian navy. A substantial 

part of the ground plan of the yard was recorded, including 

salt houses and pickling sheds, slaughterhouses and yards, 

bakeries, coopers workshops, storehouses, and the offices 

and dwellings of yard personnel. The excavated remains 

are compared to the substantial documentary evidence 

available, particularly two detailed plans of 1635 and 1776. 

The success and ultimate failure of the yard as a supply 

depot is assessed, including the extent to which former abbey 

buildings were reused by the navy and the deleterious 

effect this had. 

157p, 80 b/w & col illus, 27 tbls (Museum of London 

Archaeology 2010, MoLAS Monograph 45) hardback, 

9781901992892, $32.00. Special Offer $26.00 



Brepols Publishers 

Equinox Publishing 

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The Fruit, Herbs & Vegetables of Italy 

(1614) 

by Giacomo Castelvetro, 

edited and translated by Gillian Riley 

This is a new edition of a classic of early 17thcentury 

food writing. Castelvetro takes us 

through the gardener’s year, listing the fruit and 

vegetables as they come into season, with simple 

and elegant ways of preparing them. This 

treatise anticipates many of the changes that 

were to come about over the next one hundred 

years. Castelvetro urged the English to eat more 

salads with the same enthusiasm evinced by John Evelyn in his 1699 book on 

salad-stuff. 

176p (Prospect Books, October 2010) paperback, 9781903018644, $24.00. 


The Lady’s Assistant for Regulating 

Exploring the Food Chain 

Food Production and Food Processing 

in Western Europe, 1850–1990 

edited by Y Segers, J Bieleman 

and E Buyst 

In the late 19th century, due to increased 

purchasing power, population growth and 

urbanization, the demand for food grew 

substantially. These developments generated, 

together with the essential technological 

innovations, the creation and development 

of modern food processing in 

specialized shops and factories. This volume aims to turn the spotlight 

on this often neglected but important link in the food chain. 

289p (Brepols Publishers 2009, Comparative Rural History of the North Sea 

Area 11) paperback, 9782503517797, $99.00. Special Offer $80.00 

The Centaur’s Kitchen 

A Book of French, Greek and Catalan Dishes for Ships’ Cooks 

in the Blue Funnel Line 

by Patience Gray, with illustrations by Miranda Gray 

In a few short chapters, Patience Gray lays out a whole repertoire, drawn 

mainly from the Mediterranean and France, that might be cooked on 

board ships. Her aim was to wean the cooks off frozen, dried, and 

packeted food and to respond to both the seasons and the supplies 

available at ports of call. The style of writing is eloquent and prescriptive, 

the author keen to impart good habits as well as good cooking. 

192p, 14 b/w drawings & 2 col illus (Prospect Books, The English Kitchen) 

paperback (2009), 9781903018736, $19.95. Special Offer $16.00 

hardback (2005), 9781903018408, $50.00. Special Offer $40.00 

and Supplying the Table 

Reprint of 8th edition, 1801 

by Mrs. Charlotte Mason, with an introduction by Ivan Day 

The Lady’s Assistant by Charlotte Mason is an important but much neglected 

eighteenth-century cookery book. Unusually, the table settings 

show layouts for more ordinary households as well as affluent ones, and 

the recipes follow this pattern. In an introduction, the food historian 

Ivan Day discusses Charlotte Mason’s innovative dishes in this most 

interesting work. 

224p, b/w illus (Equinox Publishing, December 2010, Southover Press 

Historic Cookery & Housekeeping) hardback, 9781845533991, $80.00. 


Plenti and Grase 

Food and Drink in a Sixteenth- 

Century Household 

by Mark Dawson 

This is an important study of the household 

affairs – especially as they relate to 

the provisioning and consumption of 

food and drink – of the Willoughby 

family. Drawing upon the household 

accounts, Mark Dawson studies the 

patterns of food purchasing and supply, 

whether from markets and merchants 

or from the family’s own estates. He models the dietary intake both of 

the family and its servants, reconstructs the kitchen administration and 

organization, and links the Willoughbys’ experience to that of England 

as a whole, especially in relation to dietary and culinary change. 

335p, 8 b/w photos (Prospect Books 2009) hardback, 9781903018569, $60.00. 



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Special Series 

We invite standing orders for both of these series. 

For more information, or to place a standing order, 

please contact Candace Green by calling 800-791-9354, 

or emailing candace@dbbcdist.com. 

Food & Drink in Archaeology Series 

Proceedings of the Oxford Symposium 

on Food and Cookery Series 

Food and Language 

Proceedings of the Oxford Symposium on Food and Cookery 2009 

edited by Richard Hosking 

Cooking may be simply the provision of nourishment palatable to the 

human body, but it needs language to soar beyond the kitchen stove 

and a viable vocabulary to make communication between cooks and 

diners profitable and possible. This is the rich field for the collective 

endeavors of the 28th Symposium at Oxford. 

452p, b/w illus (Prospect Books 2010) paperback, 9781903018798, $60.00. 


Vegetables 


edited by Susan R Friedland 

The topic of vegetables encompasses both a broader consideration of 

the vegetable diet and the history of the cultivation and consumption 

of specific varieties. 

237p, 12 b/w illus (Prospect Books 2009) paperback, 9781903018668, $60.00. 


Food and Morality 


edited by Susan Friedland 

The topic of morality embraces a wide range of essays pondering contemporary 

questions such as eating foie gras, advertising junk food, 

master and servant relationships, as well as historical studies. 



The papers given at the University of Nottingham Postgraduate 

Conference range over many historic and prehistoric periods, as well as 

continents and regions. Great strides have been made in recent decades 

in the various forms of botanical and physical analysis of archaeological 

finds, which have enabled students to gain greater insight into diet and 

cooking technologies than was possible when all they had to go on was 

the survival of artifacts. Please visit our website for Contents listings 

for each volume. 

Food & Drink in Archaeology 3 

University of Nottingham Postgraduate Conference 2009 

edited by Dave Collard, James Morris, Elisa Perego 

and Veronica Tamorri 

Subjects include: Psychoactive consumption in Cypriot Bronze Age mortuary 

ritual; Elite ideology and feasting practices in Early Iron Age Greece; 

Intoxicating drinks and drunkards appearing in ancient Indian art and literature; 

Sixteenth-century polemics about cold-drinking; Drinking in Roman 

taverns; Living and eating in coastal southern Brazil; The deceased as metaphorical 

food; Food diversity in Mesolithic Scotland; Diversity and change 

in plant food consumption in Roman Britain; Feasting and the state in Uruk 

Mesopotamia; Prehistoric spoons. 

144p, b/w illus (Prospect Books, December 2010) paperback, 9781903018781, 




edited by Naomi Sykes and Claire Newton 





edited by Sera Baker, Martyn Allen, 

Sarah Middle and Kristopher Poole 

173p, b/w illus (Prospect Books 2008) paperback, 9781903018606, $60.00. 




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The Realm of Fig and Quince 

An Anthology of Recipes 

by Ria Loohuizen 

Quince and fig must be the most romantic of all European fruits, 

perhaps because they are among the oldest, perhaps because the 

luxury of their perfume and texture provokes the most enthusiastic 

of responses in the poetry and prose of Persia, of Greece, 

and of the West itself. The recipes presented here range wider 

than Europe, including Persia to the east and North Africa to 

the south. 

144p, 6 b/w illus (Prospect Books 2010) paperback, 9781903018743, 


The Book of Marmalade 

by C Anne Wilson 

Marmalade is a particularly British 

creation, even though its origins lie 

abroad, and its charms have been exported 

to the wider world. This book, 

which was first published in 1986 and 

reissued in 2000, offers a history of 

marmalade in Britain from its origins 

as a quince conserve in medieval 

times, through its first commercialization 

in Scotland in the 18th century, to 

its dominant place in the British jam 

cupboard and on the breakfast table in the modern era. The first edition 

has been updated to take account of the most recent developments. 

208p, b/w illus (Prospect Books, December 2010, The English Kitchen) 


Jellies & their Moulds 


This book sketches the history of jellies, 

particularly in England, and discusses 

their place within a meal. It gives 

several recipes based on the various setting 

agents and also for cereal molds, 

describes how jellies may be assembled 

by layering, embedding, lining, and 

the inclusion of fruit, nuts, gold, etc., 

and gives an illustrated account of the 

various forms of jelly molds. 

176p, b/w illus (Prospect Books, September 2010, The English Kitchen) 


Geraldene Holt’s Cakes 

by Geraldene Holt 

The earliest version of this book was the 

result of years of baking for the Women's 

Institute stall in a Devon market town. 

This new edition takes into account 

changes in taste and improvements in 

technique. This is not a picture-book, 

but one of reliable instructions: from tray 

bakes to fruit cakes, to sponges and biscuits, 

teacakes to scones, little morsels to 

great big Christmas specials. The recipes 

are laid out clearly and fall conveniently 

to the page (a more important matter than most people think). 

224p, b/w illus (Prospect Books, December 2010) paperback, 9781903018750, 


Rhubarbaria 

Recipes for Rhubarb 

by Mary Prior 

Mary Prior has compiled an anthology 

of recipes ancient and modern 

that highlight rhubarb, which first 

came to us as a medicine. Drawing 

on the cuisines of England, Scotland, 

Scandinavia and other parts of northern 

Europe, she provides a rhubarbic 

dish for every occasion. Whether with 

meat or fish, vegetables, as a pudding, 

jam or in chutney, all sorts of bright ideas are here explained. 

144p (Prospect Books 2008, The English Kitchen) paperback, 9781903018613, 



orthcoming 

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Philipp von Zabern 

Archaeopress 

Edizioni Polistampa 

Wine in Ancient Egypt 

A Cultural and Analytical Study 

by Maria Rosa Guasch Jané 

The oldest and most extensive documentation on viticulture and winemaking comes 

from Egypt. This study provides a bibliographical study of viticulture and oenology 

in ancient Egypt, verifies the presence of wine in amphorae of ancient Egypt, and 

investigates what kinds of wine were produced and consumed. 

72p (Archaeopress 2008, BAR International Series 1851) paperback, 9781407303383, 


Mangi chi può 

Meglio, meno e piano: 

L’ideologia di Slow Food 

by Luca Simonetti 

This work examines the 

ideology of the Slow Food 

movement, established in 

Italy by Carlo Petrini in 1986. 

The fact that this movement, 

which is retrograde, anti-progressive, 

antiscientific, and 

idolizes traditional society, is 

now associated with the Left 

is brought forward by the author as a symptom of the 

crisis facing contemporary Italian politics. Italian text. 

120p, b/w illus (Edizioni Polistampa 2010, Arare) paperback, 

9788856400922, $15.00. Special Offer $12.00 

Im Zeichen des Traubenadlers 

Eine Geschichte des deutschen Weins 

by Daniel Deckers 

For hundreds of years, Riesling from Germany enjoyed 

worldwide respect. Today, German wine is once again as 

highly regarded as at the beginning of the 20th Century. 

This success is inextricably linked with the history of the 

Prädikat Wine Estates (VDP): it is about wine and war, 

about “blood and soil,” about Jewish wine merchants, 

wine laws and reconstruction, about the ups and downs 

of the big names, and the unwavering adherence to the 

ideal of great wines. German text. 

192p (Philipp von Zabern 2010) hardback, 9783805342483, 


Cucina del cuore della Toscana 

Con uno sguardo a quella degli antenati 

Curiosità, tradizioni e oltre 300 ricette 

by Mauro Montanelli and Licia Lari 

More than a cookbook, this collection of 300 recipes 

explores the history of food and cuisine in Tuscany. 

The authors explain Tuscan culinary traditions from 

the Etruscans through to their own grandparents, 

exploring their societies through the food they ate 

and how they ate it. An exhaustive tour of Tuscan 

gastronomical tradition. Italian text. 

280p, b/w illus (Edizioni Polistampa 2009, 

second edition, Il Segnalibro 15) paperback, 9788856300208, $20.00. Special Offer $16.00 

Il Buglione 

Ricordi, proverbi, racconti, versi e mangiari 

del focolare toscano 

by Miriam Serni Casalini 

Miriam Serni Casalini and Paolo Piazzesi present 

this cookbook of 24 Tuscan recipes, organized by 

month and accompanied by colorful and nostalgic 

texts that evoke the rich past of Tuscan family 

kitchens. Italian text. 

176p (Edizioni Polistampa 2009, Il Segnalibro) 

hardback, 9788856300314, $23.00. Special Offer $19.00 

Storia regionale della vite e del vino in Italia — Toscana 

edited by Paolo Nanni 

This volume details the specific regional experience acquired in Tuscany over the 

centuries in wine and wine production. An irreplaceable reference for lovers of life 

and wine. Italian text. 

872p, illus (Edizioni Polistampa 2007) hardback, 9788859603009, $99.00. Special Offer $80.00 


Stocks are limited, 

and orders are filled 

on a 'first come, first served' basis 

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Arranging the Meal 

A History of Table Service in France 

by Jean-Louis Flandrin 

The sequence in which food has been served at meals has changed greatly over the centuries 

and has also varied from one country to another, a fact noted in virtually every 

culinary history. 

229p (University of California Press 2007) hardback, 9780520238855, $34.95. Reduced to $9.98 

The Taste of Conquest 

The Rise and Fall of the Three Great Cities of Spice 

by Michael Krondl 

Tells the story of three legendary cities – Venice, Lisbon, and Amsterdam – 

and how their single-minded pursuit of spice helped to make and remake 

the Western diet and set in motion the first great wave of globalization. 

320p (Ballantine 2007) hardback, 9780345480835, $25.95. Reduced to $9.98 

The Oxford Companion to Food 


by Alan Davidson 

Includes both an exhaustive catalogue of the foods that nourish humankind 

and a richly allusive commentary on the culture of food, whether 

expressed in literature and cookbooks, or as dishes peculiar to a country 

or community. 

907p (Oxford University Press 2006) hardback, 9780192806819, $65.00. 

Reduced to $19.98 

Making a Meal of It 

Two Thousand Years of English Cookery 

The 2,000 year history of British cookery is celebrated in this fully illustrated 

book, which traces the development of the national diet from 

our hunter-gatherer ancestors to the Victorian era. The book contains 

many recipes; readers can try Boiled Sea Urchins, Smothered Rabbit or 

Poor Man’s Goose, which have been adapted for the modern kitchen. 

200p (English Heritage 2005) hardback, 9781850749714, $26.00. 


The Lord’s Table 

The Meaning of Food in Early Judaism and Christianity 

by Gillian Feely-Harnick 

This anthropological study looks at how dietary laws and customs were 

used to create a system of religious symbolism and ultimately forge a 

sense of community and identity in biblical times. 

184p (Smithsonian Institution Press 1994) paperback, 9781560983385, $16.95. 


Charlemagne’s Tablecloth 

A Piquant History of Feasting 

by Nicola Fletcher 

In this unusual food-oriented history, Nichola Fletcher concentrates 

on banquets, parties, elaborate catered meals, and various kinds of 

ritualistic eating through the ages. 

272p (Orion 2005) hardback, 9780312340681, $24.95. Reduced to $9.98 

Consider the Eel 

by Richard Schweid 

Reveals the eel’s amazing natural history and opens our eyes to the 

global importance and demand for this curious fish by taking us 

from the coastal backwoods of America to England, Spain, China, 

Japan, and Italy, where the eel is a delicacy. 

196p (Da Capo Press 2004) paperback, 9780306813313, $19.95. 


Consuming Passions 

Dining from Antiquity to the Eighteenth Century 

by Maureen Carroll, Dawn Hadley and Hugh Willmott 

Explores the social practice of dining over 2000 years, examining 

the archaeological, documentary, material culture, and art historical 

evidence for the consumption of food and drink in various historical, 

social, and cultural contexts. 

208p (Tempus 2005) paperback, 9780752434452, $35.00. Reduced to $9.98 

The Story of Bacchus 

by Andrew Dalby 

Intriguing episodes drawn from an astonising range of sources, including 

obscure and fragmentary records detailing the songs chanted 

by initiates at their secret rites, this book brings Bacchus to life as 

never before. 

168p (British Museum Press 2005) paperback, 9780714122557, $20.00. 



ale itles 




The Art of Rice 

Spirit and Sustenance in Asia 

by Aurora Ammayao 

The thirty-five lavishly illustrated essays describe rice-related rituals 

and beliefs in parts of Thailand, Nepal, India, Indonesia, the 

Philippines, Vietnam, Japan, China, and Korea. 

552p (University of California Press 2003) paperback, 9780930741983, 

$60.00. Reduced to $29.98 

The British Museum Festive Feasts Cookbook 

by Michelle Berriedale-Johnson 

Choose from the lavish dishes of the Mughal emperors, the banquets 

of the Forbidden City, and the exotic cuisine of the Aztecs. 

All 50 recipes have been thoroughly modernized and tested. 

128p (British Museum Press 2003) hardback, 9780714127873, $34.95. 


Salt 

Grain of Life 

by Pierre Laszlo 

An examination of salt from proverbs to technical arguments, from 

anecdotes to tales of lore. 

256p, illus (Columbia University Press 2001) hardback, 9780231121989, 

$29.50. Reduced to $9.98 

The Oxford Encyclopedia of Food and Drink in America 

edited by Andrew F Smith 

In an A-Z format, this two-volume set details the regions, people, ingredients, 

foods, drinks, publications, advertising, companies, historical periods, and political 

and economic aspects pertinent to American cuisine. 

2 vols, 1584p, 407 illus (Oxford University Press 2004) hardback, 9780195154375, 

$295.00. Reduced to $49.98 

The Culture of the Fork 

A Brief History of Food in Europe 

by Giovanni Rebora 

An elegant and accessible history filled with fascinating information and illustrations. 

Discusses the availability of resources, how people kept from starving 

in the winter, how they farmed, how tastes developed and changed, what the 

lower classes ate, and what the aristocracy enjoyed. 

224p (Columbia University Press 2001) hardback, 9780231121507, $32.50. Reduced to $7.98 

Kidder’s Receipts 

An Eighteenth Century Recipe Book 

by Edward Kidder, Introduction by Jane Jakeman 

Reprinted from an engraved copperplate version of the original 1740 edition. 

80p (Ashmolean Museum 2001) hardback, 9781854441584, $30.00. 


The Whole Hog 

Exploring the Extraordinary Potential of Pigs 

by Lyall Watson 

Follows pig tracks through several continents, encountering truffle hunters, 

head hunters, pig stickers, pig herders, and students of animal behavior. 

208p (Smithsonian Institution Press 2004) hardback, 9781588342164, $24.95. 


Alcohol in Ancient Mexico 

by Henry J Burman 

A visit to various Mexican and Central American Indian tribes to reconstruct 

the variety and extent of ancient traditions. 

224p, illus (University of Utah Press 2000) hardback, 9780874806588, $30.00. 


The Lore of Spices 

Their History, Nature and Uses Around the World 

by Jan O Swahn 

Spices are portrayed here with many absorbing details about their 

uses, cultivation, processing and distribution. 

208p, 150 col illus (New Line Books 2001) hardback, 9781577171812, 

$26.95. Reduced to $14.98 

The Heretic’s Feast 

A History of Vegetarianism 

by Colin Spencer 

In this informative story of vegetarianism since prehistoric times, Colin 

Spencer describes its religious, philosophical, and social aspects. 

416p (University Press of New England 1995) paperback, 9780874517606, $24.95. 






ale itles 

Food, Cuisine and Society in Prehistoric Greece 

edited by Paul Halstead and John C Barrett 

In Early Minoan Knossos, tableware was used to emphasize the difference 

between the host and the guests, and at Mycenaean Pylos the status 

of banqueters was declared as much by the places assigned to them 

as by the quality of the vessels from which they ate and drank. The ten 

contributions to this volume highlight the extraordinary opportunity 

for multidisciplinary research in this area. 

205p (Oxbow Books 2005, Sheffield Studies in Aegean Archaeology 5) 

paperback, 9781842171677, $48.00. Reduced to $14.98 

Prehistoric Cookery 

Recipes and History 

This book provides a fascinating insight into the foods which were eaten 

by our prehistoric ancestors and attempts to recreate recipes which 

are authentic and palatable. Beautifully illustrated with full colour 

photography throughout, the book provides a unique insight into our 

culinary prehistory. 

96p col illus (English Heritage 2005) hardback, 9781850749349, $14.95. 


Roman Cookery 

by Jane Renfrew 

When the Romans invaded Britain in AD 43, they introduced many 

items into the nation’s diet which are still in common use today. As a 

result, it is possible to reproduce some of the popular dishes they enjoyed 

and this book includes over 30 such recipes. 

96p, col illus (English Heritage 2004) hardback, 9781850748700, $12.95. 


Food and Cooking in Roman Britain 


A short study describing the change in tastes brought about by the Romans, 

as well as Roman banquets, the evidence for foods eaten in Roman Britain, 

techniques for food preparation, cooking equipments, and serving. Some 

recipes, adapted for the modern kitchen, are also included. 

47p, illus (English Heritage 1985) paperback, 9781850745341, $5.95. 


Food & Feast in Tudor England 

by Alison Sim 

During Tudor times, food and dining were used as social display by the 

upwardly mobile, but even those lower down the social scale enjoyed 

some of the benefits of increasing prosperity and the new markets that 

England’s merchants exploited, bringing new foodstuffs into the country, 

as well as new ideas about eating. 

256p (Sutton 2005) paperback, 9780750937726, $14.95. Reduced to $6.98 

Stuart Cookery 


Including over 30 recipes from the 17th century, this book reveals the 

turbulent history of this troubled time as the country cast off its medieval 

traditions. It describes how new and more sophisticated tastes 

were reflected in the diet of the nation and the way people cooked and 

ate their meals. 



Food and Cooking in Seventeenth-Century Britain 

History and Recipes 




Food and Cooking in Eighteenth-Century Britain 

Recipes and History 

by Jennifer Stead 



Food and Cooking in Nineteenth-Century Britain 

History and Recipes 

by Maggie Black 

This is an illustrated history, with information on food, cooking equipment, 

the design of kitchens, the serving of meals and the development 

of taste and etiquette, with recipes adapted for the modern kitchen. 




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