© Caroline Davidson 2018 

History of food

The Shakespeare Cookbook

Andrew and Maureen Dalby

British Museum Press

August 2012

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

Andrew Dalby

I. B. Tauris

June 2010

 

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

Andrew Dalby

Prospect Books

October 2012

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.