Old Cookery Books and Ancient Cuisine by William Carew Hazlitt
(3 User reviews)
516
Hazlitt, William Carew, 1834-1913
English
"Old Cookery Books and Ancient Cuisine" by William Carew Hazlitt is a historical account written in the early 20th century. This work delves into the culinary practices of ancient times, particularly in England, exploring the evolution of cookery from raw diets to more refined culinary arts. It presents a narrative that intertwines gastronomy with ...
the remarkable evolution of human dietary habits, emphasizing the distinct choice to reject raw food. The opening discusses early English culinary practices, referencing the historical context surrounding food consumption in ancient England. Hazlitt examines various cultural influences on English cuisine, including the impact of Norman and Roman practices, and provides insight into what ancient Britons likely ate. He reflects on the significance of certain culinary texts and historical accounts that inform our understanding of gastronomy’s evolution. This introduction sets the stage for a deeper exploration into the historical cookery books that shaped our understanding of ancient cuisine. (This is an automatically generated summary.)
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Noah Nguyen
11 months agoI was skeptical at first, but the depth of research presented here is truly commendable. I learned so much from this.
Matthew Brown
1 year agoFrom the very first page, the flow of the text seems very fluid. A valuable addition to my collection.
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Linda King
1 year agoThe formatting on this digital edition is flawless.