Old Cookery Books and Ancient Cuisine

William Carew Hazlitt

"Old Cookery Books and Ancient Cuisine" by William Carew Hazlitt is a captivating exploration of culinary history and traditions through the lens of ancient cookery books. As a distinguished scholar and bibliophile, Hazlitt meticulously examines the wealth of culinary knowledge preserved in old manuscripts and printed works. Through insightful commentary and meticulous analysis, he brings to light forgotten recipes, cooking techniques, and dining customs from various historical periods and cultures. Hazlitt's work offers a fascinating glimpse into the evolution of gastronomy, from ancient civilizations to the modern era, tracing the influences of migration, trade, and cultural exchange on culinary practices. With an emphasis on authenticity and historical accuracy, "Old Cookery Books and Ancient Cuisine" serves as a valuable resource for food historians, chefs, and enthusiasts alike, inviting readers to rediscover the flavors and traditions of the past.

Table of contents

• Cover
• Title Page
• Contents
• INTRODUCTORY
• THE EARLY ENGLISHMAN AND HIS FOOD.
• ROYAL FEASTS AND SAVAGE POMP.
• COOKERY BOOKS
• DIET OF THE YEOMAN AND THE POOR.
• MEATS AND DRINKS.
• THE KITCHEN.
• MEALS.
• ETIQUETTE OF THE TABLE.
• INDEX.