"Fascinating information on available foodstuffs, their uses, and their cookery is contained in this engaging, readable book. Expressions and cultural traditions in use today that are lost in food history are brought to life here. The work is based on careful review of a number of original texts and sources, which include literature, account books, cookbooks, religious texts, archaeology, and art. The quotes from literature and examples from art, archaeology, and religion give life to the writing. This book is heartily recommended as informative, interesting reading. Highly recommended. All levels." - Choice
"[O]ffers excellent historical overviews and is a highly recommended addition to personal, academic, and community library Culinary History collections." - MBR Internet Bookwatch
About the Author
MELITTA WEISS ADAMSON is Professor of Modern Languages and Literatures at the University of Western Ontario.