History of food
The Shakespeare Cookbook
Andrew and Maureen Dalby
British Museum Press
During Shakespeare's working life, (1590-1615), he often mentioned food and eating in his plays.
Andrew Dalby reveals what people were really eating in Shakespeare's time, featuring fifty original menus and recipes from 16th‐ and 17th‐century cookbooks, alongside food‐related quotes from Shakespeare's canon.
With fully‐tested modern day adaptations of all fifty recipes, The Shakespeare Cookbook provides the perfect opportunity to revive the taste and aromas of Elizabethan England in our kitchens today.
Tastes of Byzantium: The Cuisine of a Legendary Empire
I. B. Tauris
This book reveals what was eaten in the court of the Eastern Roman Empire - and how it was cooked and served.
Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers’ tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine.
The Treatise of Walter of Bibbesworth
Walter of Bibbesworth (1235-1270) was an English knight and Anglo-Norman poet who lived at the farm now called Bibbsworth Hall in Kimpton parish, Herfordshire.
His treatise is a didactic poem in Anglo-Norman. It surveys a host of practical matters, ranging from childbirth and our passage through life, to estate management and life in fields, workshops, to activities in the home, the kitchen and the dining-hall, to the flora and fauna (and even the weather) of thirteenth-century England.