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A feisty, entertaining and historical account of Anglo Saxon cooking and eating, with reconstructed recipes of the period circa 400 to 1066. Emma Kay believes that the modern world has a huge amount to learn from ancient times. We are now interested in the preservation of original species and plants to nourish the human race. Her book gives us evidence based information from historical artefacts and museum articles, to show us what our ancestors had at their disposal for survival. It discusses the nature of culinary transitions in terms of Roman and Scandinavian influences, as well as providing a social and political backdrop to the Anglo Saxon communities, 400 to 1066 BCE, the time of the Norman invasions, the early Medieval era.
About the author
Emma is a post-graduate historian and former senior museum worker, and now she is a food historian, author and collector of Kitchenalia. She lives in the Cotswolds with her husband and young son. Emma's articles have appeared in publications including BBC History Magazine. She has contributed historic food research for a number of television production companies and featured several times on Talk Radio Europe. Her first book was Dining with the Georgians, followed by Dining with the Victorians in 2015 (Amberley Publishing). In 2017 Emma's third book Cooking up History: Chefs of the Past (Prospect Books) was released, shortly before book number four - Vintage Kitchenalia (Amberley Publishing). Her latest book The Dark History of Chocolate (Pen and Sword) was released in 2021. Emma is a member of the Guild of Food Writers.
