- Tells the amazing story of British prehistory in stunning detail
- Reconstructions of cookery techniques with illustrations
- Recipes from the Mesolithic period through to the Iron Age
- Everyday life in the roundhouse explained
From spit-roasting pig to hanging cream cheese from rafters, from roasting pork underground 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, author Paul Elliott has discovered a new 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.
Food and Farming in Prehistoric Britain tells the story of prehistoric settlement and explores 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.
Paul Elliott has a degree in Ancient History and Archaeology and has written books on military history, cults and secret societies. His previous books for Fonthill were Legions in Crisis and Everyday Life of a Soldier on Hadrian's Wall as well as writing several articles for Ancient Warfare magazine. For the past decade, he has been active in historical reconstruction and taught Roman drill and cookery to primary school children.
Dimensions: 234 x 156
Extent: 176 pages
Illustrations: 32 colour and 59 black-and-white illustrations