Food and Farming in Prehistoric Britain

Autori

• Paul Elliott

Parametri

• 176 pagine
• 7 ore di lettura

• Scienze sociali
• Storia

Maggiori informazioni sul libro

Cooking techniques of the Iron Age are brought to life in the prehistoric kitchen-from spit roasting duck to hanging cheese from the rafters. This is native cuisine, cooked in a manner that persisted through the Neolithic, Bronze and Iron Ages. As well as ancient recipes, this book also describes the farming background and life in a round house.

Lingua: Inglese

Pubblicato: 2016

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