The cookery book by Antonius Magirus (1612) and historical gastronomy in general
See on Scoop.it – Historical gastronomy
Foodies, history buffs, and all-around Anglophiles will enjoy this delectable eBook about the evolution of English cuisine. The author has done her research – with the use of historical references and her own taste buds. Each section focuses on a pivotal era in English history, detailing what sort of food was consumed based on resources that were available at the time.
See on www.anglotopia.net
See on Scoop.it – Historical gastronomy
In 1796, a self-described orphan named Amelia Simmons published a slim cookbook “calculated for the improvement of the rising generation of Females in America.” Now considered the first American cookbook, “American Cookery” took British cooking methods and applied them to the ingredients of the New World, including cornmeal and squash.
See on bostonglobe.com
See on Scoop.it – GAS boetes
British people – and many others across the world – have been brought up on the idea of three square meals a day as a normal eating pattern, but it wasn’t always that way.
See on www.bbc.co.uk
See on Scoop.it – Historical gastronomy
To tie this back to medieval cooking, I feel it’s worth remembering that artful food can be produced with surprisingly little in the way of technology. Throughout most of history, cooks used very simple tools to produce surprisingly complicated and elegant works of art….
See on medievalcookery.blogspot.fr
