A feisty, entertaining and historical account of Anglo Saxon cooking and eating, with reconstructed recipes of the period circa 400 to 1066. Emma Kay believes that the modern world has a huge amount to learn from ancient times. We are now interested in the preservation of original species and plants to nourish the human race. Her book gives us evidence based information from historical artefacts and museum articles, to show us what our ancestors had at their disposal for survival. It discusses the nature of culinary transitions in terms of Roman and Scandinavian influences, as well as providing a social and political backdrop to the Anglo Saxon communities, 400 to 1066 BCE, the time of the Norman invasions, the early Medieval era.
Anglo Saxon breakfasts - Bread & Onions
Salads & Sauces - Fennel, Radish, Tansy and Mint
Soups and Stews
Meat, Mussels, and all the Fish
Precious Eggs and Winter Vegetables
Sweet Endings - Medlars and plums
Drincan - Mead & More
Historian and heritage expert Emma Kay has worked as a museum professional for twenty years, for institutions including the National Maritime Museum, the British Museum, and the University of Bath. Educated to PhD level, she has been an avid collector of kitchenalia for many years, and runs the website www.museumofkitchenalia.com. She is the author of three books, Dining with the Georgians, (endorsed by Anthony Worral Thompson and Simon Jenkins, executive pastry chef at the Marcus Wareing restaurants), Dining with the Victorians and the upcoming Vintage Kitchenalia, all with Amberley Publishing.
Well written and well researched book' - on A Dark History of Chocolate, Goodreads.com; 'Vintage Kitchenalia is particularly interesting as I think most people, irrespective of their culinary or historical expertise, will be able to relate to many of the objects Kay discusses.' Sam Bilton on Vintage Kitchenalia, https://sambilton.com - blog comfortablyhungry.com