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Wild Food
The 2004 Symposium on Wild Food: Hunters and Gatherers received a large number of excellent papers.
Trifle
Trifles have been a perennial of English summer lunches. The authors trace their origins to the earliest recipe of 1596.
Food Conservation
The subject of the Seventh International Conference on Ethnological Food Research, held at Sogndal, Norway in 1987.
On the Future
A provocative and inspiring look at the future of humanity and science from world-renowned scientist and bestselling author Martin Rees Humanity has reached a critical moment. Our world is unsettled and rapidly changing, and we face existential risks over the next century. Various outcomes—good and bad—are possible. Yet our approach to the future is characterized by short-term thinking, polarizing debates, alarmist rhetoric, and pessimism. In this short, exhilarating book, renowned scientist and bestselling author Martin Rees argues that humanity’s prospects depend on our taking a very different approach to planning for tomorrow. The future of humanity is bound to the future of science...
First Catch Your Gingerbread
Gingerbread is a loved sweet treat. Enthusiastic bakers and families baking together since lockdown will enjoy the history and recipes.
Apicius
Describes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.
Cooking Apicius
Apicius is a guide for experienced cooks, much like 18th and 19th century US cookbooks, where the recipe leaves almost all the explanations and cooking instructions out.
