[Nicko]

We were just sent a copy of The Cambridge World History of Food and I have to say it is pretty incredible. Has anyone read it? I can't imagine reading it as it is more of a reference due to it's shear fastness (two volumes, and both are well over a thousand pages each). This set is quickly becoming my favorite set of history books, although my all time favorite food history read is still The Physiology of Tasteby Brillat Savarin. What are your favs?

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Thanks,

Nicko
ChefTalk Cafe Administrator
nicko@cheftalk.com
www.cheftalk.com "A food lover's link to professional chefs!"

[Pete]

One of my favorites is "Fabulous Feasts". It is about cooking and eating in medieval times with a great section on laws used to regulate the food trade in 13th century London and some very interesting recipes. It even has a section on how to throw an authentic medieval dinner.

[Jim]

Evan Jones' American Food is a good read. It explores the origins of some classic American dishes as well as weaving in some dishes that were favorites of historical figures. Also, some good words on crops, animal domestication and the import of some items. A good read, but definetly not the Cambrige collection.

"Savouring the Past," "Unmentionable Cuisine,"(can't remember the authors' names), "Fabulous Feasts" as mentioned above, "To the King's Taste" by Lorna Sass. Waverly Root had a good one as well, although the name escapes me. There are a number of excellent cookbooks around that are reprints of historic texts (Mrs. Beeton's, Hannah Glasse, Eliza (?) Acton), as well as compilations like "Six Hundred Years of British Cooking."

Good luck!

[judy]

At the moment I am reading 'The Selected Soyer'. On a day that you feel you have workrd hard and long it is interesting to read how much he put into his life. Such diverse directions with his cooking skills. Such dedication. Has any one read it?

[Nicko]

Pete, I will have to take a look at the book you mentioned about medieval cooking. I once attended a medieval dinner party where everyone had to dress up in costume and it was complete with a wench who served ale. The food was incredible and the meal lasted for about 5 hours. The finale was a suckling pig with an apple in the mouth. By far one of the best dinner parties I have ever been to.

------------------
Thanks,

Nicko
ChefTalk Cafe Administrator
nicko@cheftalk.com
www.cheftalk.com "A food lover's link to professional chefs!"

I've always been a fan of "Food in History"
by Reay Tannahill, But I will look into the others as this really is a pretty fascinating subject. Not to mention the fact that when we talk about it to people who don't know about the subject, look how intelligent we appear regardless of the truth!

[cape chef]

I use a number of books for reference. One I would recomend is The Encyclopedia of Creative cooking. The book was compiled by Jane Solmson and Edited by Charlotte Turgeon the Editor of Larousse Gastronomique and the creative cooking course.When preparing or reserching breads my Fav is special and decorative breads. This book is written by roland Bilheux, Alain Escoffier,Danial Herve and Jean-marie Pouradier. I thnk this is one of the best books dedicated to bread in the world,everything is covered

One of my students has a question for you. She is doing a paper on the history of Greece and would like to know about the history of Greek food.
Here is her question:
Can you tell me what foods people ate during the Golden Age of Greece?
Thank you--Pam
If any of you have any info about Greek foods and Greek recipes or if you know of a good site for this, I'd like to hear from you. Thanks--Sandy

The best recent book on the cuisine of Ancient Greece is probably Siren Feasts: A History of Food and Gastronomy in Greece, by Andrew Dalby. Or, for a less scholarly work, try The Classical Cookbook by Andrew Dalby and Sally Grainger, which has not only recipes derived from original manuscripts and resources but lots of information about food and drink in Greece and Rome.

Thanks Nanna!
I'll pass the word on to my student.