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This early 17th-century book was written by the Italian refugee Giacomo Castelvetro.

Archestratus' cooking can best be called the nouvelle cuisine of the ancient world.

Mary Prior has undertaken an extensive search and presents a repertoire of every sort of rhubarb recipe.

The ancient Near East, the Mediterranean, Europe and the British Isles come under the microscope.

A wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie gras.

This is the eighteenth volume, 2001, of the series of papers and submissions to the Oxford Symposium on Food & Cookery.

Ria Loohuizen has pursued the elder into every corner of history, literature, and kitchen usefulness. In an evocative text, she explores its meaning to early physicians, its place in mythology and folklore, its occurrence in literature and gives maximum exposure to recipes for medicaments as well as delicious sweet dishes and drinks.

The weeds of the field and garden are free to anyone and they contain any amount of dietary goodness. What is really needed is a set of recipes to turn them into everybody's favorite supper. "Cooking Weeds" succeeds in doing just that with a collection of recipes for vegetarian dishes that possess a defiantly modern slant.

First published in London in 1805, this book provides an entertaining and instructive tour through the whole process of bread-making--from growing and harvesting the wheat to running an effective bakehouse. A variety of recipes for breads made from wheat and other grains and potatoes is included.

An addictive cocktail of anecdote and lore, Alan Davidson's survey of the fish and seafood of South-East Asia combines a scientific catalogue of edible marine sea creatures with a series of recipes drawn from the countries that border the China Sea and the Eastern Indian Ocean.

First published in Paris between 1651 and 1660, La Varenne's collection of three titles is essential reading for anyone seeking to understand the French cookery of the 17th century.

This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.