Food and Farming in Prehistoric Britain

Autor*innen

• Paul Elliott

Parameter

• 176 Seiten
• 7 Lesestunden

• Geschichte
• Sozialwissenschaften

Mehr zum Buch

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.

• Sprache: Englisch
• Erscheinungsdatum: 2016
• Einband: Hardcover