Food and Farming in Prehistoric Britain

The lost cooking techniques of Stone Age and Iron Age Britain are brought vividly to life in the prehistoric kitchen.

About the author

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 A Roman Soldier on Hadrian's Wall. He has also written several articles for Ancient Warfare magazine. For the past decade he has been active in historical reconstruction and even taught Roman drill and cookery to primary school children.

Summary

Cooking techniques of the Iron Age are brought to life in the prehistoric kitchen-from spit roasting duck to hanging cheese from the rafters. This is native cuisine, cooked in a manner that persisted through the Neolithic, Bronze and Iron Ages. As well as ancient recipes, this book also describes the farming background and life in a round house.

Product details

• Authors: Paul Elliott, Paul Elliott
• Publisher: Fonthill Media
• Content: Book
• Product form: Hardback
• Publication date: 31.12.2021
• Subject: Guides > Food & drink; Humanities, art, music > History > Antiquity
• EAN: 9781781555088
• ISBN: 978-1-78155-508-8
• Pages: 176
• Dimensions (packing): 15.2 x 23.6 x 2.3 cm
• Weight (packing): 458 g