Food and Drink in Archaeology I
University of Nottingham Postgraduate Conference 2007

This is the first volume of a projected series from the Department of Archaeology at Nottingham University. What sets it apart is that it is a postgraduate conference, not just the usual old lags’ excuse for a get-together, so the contributors are presenting research that is both new and at the cutting-edge of academic preoccupation.

While the importance of nutrition for survival has long been recognised, increasing emphasis is being put on the cultural significance of the production, distribution and consumption of foodstuffs throughout all archaeological periods.

Published December 2008 at £30.00

Early Vegetarian Recipes
Anne O'Connell

Anne O'Connell explores the recipes that were developed by, and available to, English vegetarians and food reformers of the last two centuries by means of an anthology gathered from early cookbooks, starting with the pioneering writings of Thomas Tryon from the end of the seventeenth century.

Published October 2008 at £8.99

The Road to Vindaloo CURRY COOKS & CURRY BOOKS
David Burnett and Helen Saberi

One of the more surreal facts about British cookery and British taste in the twenty-first century is that the nation's most popular dinner is claimed to be Chicken Tikka Masala. Just how did a style of cookery favoured by a few intrepid adventurers to the Indian subcontinent in the eighteenth century become so embedded in the national consciousness and affections?

The authors have combed through much literature to attempt a useful answer. They have collected a host of recipes from the very first curry in an English cookbook (1747) to those we love to cook in the present day.

Published October 2008 at £9.99

Rhubarbaria - recipes for rhubarb

Mary Prior

Mary Prior has compiled an anthology of recipes ancient and modern that highlight rhubarb. It first came to us as a medicine but has successfully naturalized as a culinary favourite. Drawing on the cuisines of England, Scotland, Scandinavia and other parts of northern Europe, America and New Zealand, she provides a rhubarbaric dish for every occasion. There is particular emphasis on recipes from Shetland, because the author spends half the year on the islands and rhubarb has a special place in Shetland’s cookery.

Published 1 May 2009 at £8.99

TASTE OR TABOO DIETARY CHOICES IN ANTIQUITY
Michael Beer

For many centuries the meaning of food has been much more than merely nutrition on the table. The types of food a man eats, the ways in which he cooks it, the style in which it is served: all these carry their own significance which is extended by contemporary and later observers to describe the identity of the unwitting eater.

PUBLICATION September 2009

Over a Red Hot Stove Essays in Early Cooking Technology
Edited by Ivan Day

These essays were presented at the seventeenth Leeds Symposium on Food History, of which this is the fourteenth volume in the series ‘Food and Society’. Their common theme is the way in which we cooked our food from the medieval to the modern eras, most especially, how we roasted meats. The authors are distinguished food historians, mostly from the north of England.

PUBLICATION September 2009

VEGETABLES - Proceedings of the Oxford Symposium on Food and Cookery 2008

edited by SUSAN R. FRIEDLAND

In this continuing series, the topic of vegetables embraces a wide range of pieces from English, American and overseas scholars. Their treatments encompass both a broader consideration of the vegetable diet and the history of the cultivation and consumption of specific varieties. Cookery and consumption are not highlighted at the expense of cultivation, so there are some interesting essays on allotments, market gardening in the Paris region, early-modern vegetable gardening in England and the development of markets in India. The theme has been treated with admirable latitude in contributions on vegetables and diplomacy, vegetable carving, and vegertables in Renaissance art.

PUBLICATION September 2009

THE CENTAUR’S KITCHEN - A BOOK OF FRENCH, ITALIAN, GREEK AND CATALAN DISHES FOR SHIPS’ COOKS ON THE BLUE FUNNEL LINE

PATIENCE GRAY

A paperback edition of a wonderfully evocative cookery manual by one of England’s greatest modern food-writers. Her Honey from a Weed is a modern classic; her Plats du Jour, published in 1957, was an important step in the re-education of British cooks after the Second World War. The Centaur’s Kitchen, however, had never (before 2005) been shown to the public, except in the galleys and staterooms of the ships that once sailed under the ensign of the Blue Funnel Line. It was written in 1964, at the request of the company chairman, to better instruct their Chinese cooks in cooking fresh and flavoursome food.

PUBLICATION October 2009

THE CLOSET OF THE EMINENTLY LEARNED SIR KENELME DIGBIE, Kt., OPENED (1669)
edited by PETER DAVIDSON and JANE STEVENSON

A paperback edition of a classic of 17th-century English writing about food and drink. There is perhaps none more frequently quoted than this, no title more familiar. Its reappearance, therefore, will be very welcome to both the academic market, and the general reader. Digby was a European figure of some renown in scientific, philosophical and mathematical circles (besides being a military man, a pirate and a womaniser). This recipe collection made by him (in line with similar collections made by male enthusiasts and intellectuals of the time, for example the diarist John Evelyn) was published after his death by his former assistant George Hartman.

PUBLICATION October 2009

THE FRUIT, HERBS & VEGETABLES OF ITALY (1614)

GIACOMO CASTELVETRO edited and translated by GILLIAN RILEY

This is a new edition of a classic of early 17th-century food writing. The book was written by the Italian refugee, educator and humanist Giacomo Castelvetro who had been saved from the clutches of the Inquisition in Venice by the English ambassador, Sir Dudley Carleton in 1611. When he came to England, he was horrified by our preference for large helpings of meat, masses of sugar and very little greenstuff. The Italians were both good gardeners, and had a familiarity with many varieties of vegetable and fruit that were as yet little known in England. He circulated his Italian manuscript among his supporters, dedicating it to Lucy, Countess of Bedford, herself a keen gardener and patron of literature. Gillian Riley’s translation of this hitherto unpublished document has been recognised as being fluent, entertaining and accurate from its first appearance in 1989.

PUBLICATION October 2009

THE REALM OF FIG AND QUINCE - AN ANTHOLOGY OF RECIPES

RIA LOOHUIZEN

Quince and fig must be the most romantic of all European fruits. Perhaps they have been going the longest; perhaps the luxury of their perfume or texture provokes the most enthusiastic of responses in the poetry and prose of Persia, of Greece, or the West itself. The Dutch author Ria Loohuizen has already written The Elder and The Chestnut, published by Prospect Books, and here she offers the same blend of history, anecdote, literary reference and recipes in respect of the fig and the quince.

PUBLICATION October 2009

Trifle

HELEN SABERI & ALAN DAVIDSON

This is a reprint and recovering of the first volume in Prospect’s series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trifle.

PUBLICATION October 2009

FOOD & DRINK IN ARCHAEOLOGY 2

University of Nottingham Postgraduate Conference 2008

series editors, Naomi Sykes and Claire Newton

This is the second volume of a series from the Department of Archaeology at Nottingham University which organises a postgraduate conference on this particular theme in the early summer of each year. Save for the keynote essay by the archaeologist of Roman Britain, Hilary Cool, all the authors are postgraduate researchers.

The format is that of academic proceedings, and the readership is expected to be wholly academic.

PUBLICATION December 2009

SIR HUGH PLAT - THE SEARCH FOR USEFUL KNOWLEDGE IN EARLY-MODERN LONDON
MALCOLM THICK

The scientific and proto-scientific community of Elizabethan and Jacobean London has lately attracted much scholarly attention. This book advances the subject by means of an investigation of the life and work of Sir Hugh Plat (1552–1611), an author, alchemist, speculator and inventor whose career touched on the fields of alchemy, general scientific curiosity, cookery and sugar work, cosmetics, gardening and agriculture, food manufacture, victualling, supplies and marketing. Unike many of his colleagues and correspondents, much manuscript material, in the form of notebooks and workings, has survived.

PUBLICATION December 2009

	*New Titles* This section indicates some of our intentions for the next year or so, although it must be admitted that there is sometimes a very long gap between announcement and completion. Books that are available and in print on our current list are found in the classified section of the website below. If it is out of print and unavailable, it is not listed. You are welcome to communicate with me if you have a query about an old title and whether it will ever be reprinted. GENERAL NEWS The following books are in active preparation, more likely dependent on the bank manager than any other practical consideration.		Prospect Books Home Page Index/Prices and don't forget the latest PPC (Petits Propos Culinaires) our journal of food studies and food history
	NEW TITLES Food and Drink in Archaeology I University of Nottingham Postgraduate Conference 2007 This is the first volume of a projected series from the Department of Archaeology at Nottingham University. What sets it apart is that it is a postgraduate conference, not just the usual old lags’ excuse for a get-together, so the contributors are presenting research that is both new and at the cutting-edge of academic preoccupation. While the importance of nutrition for survival has long been recognised, increasing emphasis is being put on the cultural significance of the production, distribution and consumption of foodstuffs throughout all archaeological periods. Published December 2008 at £30.00 Early Vegetarian Recipes Anne O'Connell Anne O'Connell explores the recipes that were developed by, and available to, English vegetarians and food reformers of the last two centuries by means of an anthology gathered from early cookbooks, starting with the pioneering writings of Thomas Tryon from the end of the seventeenth century. Published October 2008 at £8.99 The Road to Vindaloo CURRY COOKS & CURRY BOOKS David Burnett and Helen Saberi One of the more surreal facts about British cookery and British taste in the twenty-first century is that the nation's most popular dinner is claimed to be Chicken Tikka Masala. Just how did a style of cookery favoured by a few intrepid adventurers to the Indian subcontinent in the eighteenth century become so embedded in the national consciousness and affections? The authors have combed through much literature to attempt a useful answer. They have collected a host of recipes from the very first curry in an English cookbook (1747) to those we love to cook in the present day. Published October 2008 at £9.99 Rhubarbaria - recipes for rhubarb Mary Prior Mary Prior has compiled an anthology of recipes ancient and modern that highlight rhubarb. It first came to us as a medicine but has successfully naturalized as a culinary favourite. Drawing on the cuisines of England, Scotland, Scandinavia and other parts of northern Europe, America and New Zealand, she provides a rhubarbaric dish for every occasion. There is particular emphasis on recipes from Shetland, because the author spends half the year on the islands and rhubarb has a special place in Shetland’s cookery. Published 1 May 2009 at £8.99 TASTE OR TABOO DIETARY CHOICES IN ANTIQUITY Michael Beer For many centuries the meaning of food has been much more than merely nutrition on the table. The types of food a man eats, the ways in which he cooks it, the style in which it is served: all these carry their own significance which is extended by contemporary and later observers to describe the identity of the unwitting eater. PUBLICATION September 2009 Over a Red Hot Stove Essays in Early Cooking Technology Edited by Ivan Day These essays were presented at the seventeenth Leeds Symposium on Food History, of which this is the fourteenth volume in the series ‘Food and Society’. Their common theme is the way in which we cooked our food from the medieval to the modern eras, most especially, how we roasted meats. The authors are distinguished food historians, mostly from the north of England. PUBLICATION September 2009 VEGETABLES - Proceedings of the Oxford Symposium on Food and Cookery 2008 edited by SUSAN R. FRIEDLAND In this continuing series, the topic of vegetables embraces a wide range of pieces from English, American and overseas scholars. Their treatments encompass both a broader consideration of the vegetable diet and the history of the cultivation and consumption of specific varieties. Cookery and consumption are not highlighted at the expense of cultivation, so there are some interesting essays on allotments, market gardening in the Paris region, early-modern vegetable gardening in England and the development of markets in India. The theme has been treated with admirable latitude in contributions on vegetables and diplomacy, vegetable carving, and vegertables in Renaissance art. PUBLICATION September 2009 THE CENTAUR’S KITCHEN - A BOOK OF FRENCH, ITALIAN, GREEK AND CATALAN DISHES FOR SHIPS’ COOKS ON THE BLUE FUNNEL LINE PATIENCE GRAY A paperback edition of a wonderfully evocative cookery manual by one of England’s greatest modern food-writers. Her Honey from a Weed is a modern classic; her Plats du Jour, published in 1957, was an important step in the re-education of British cooks after the Second World War. The Centaur’s Kitchen, however, had never (before 2005) been shown to the public, except in the galleys and staterooms of the ships that once sailed under the ensign of the Blue Funnel Line. It was written in 1964, at the request of the company chairman, to better instruct their Chinese cooks in cooking fresh and flavoursome food. PUBLICATION October 2009 THE CLOSET OF THE EMINENTLY LEARNED SIR KENELME DIGBIE, Kt., OPENED (1669) edited by PETER DAVIDSON and JANE STEVENSON A paperback edition of a classic of 17th-century English writing about food and drink. There is perhaps none more frequently quoted than this, no title more familiar. Its reappearance, therefore, will be very welcome to both the academic market, and the general reader. Digby was a European figure of some renown in scientific, philosophical and mathematical circles (besides being a military man, a pirate and a womaniser). This recipe collection made by him (in line with similar collections made by male enthusiasts and intellectuals of the time, for example the diarist John Evelyn) was published after his death by his former assistant George Hartman. PUBLICATION October 2009 THE FRUIT, HERBS & VEGETABLES OF ITALY (1614) GIACOMO CASTELVETRO edited and translated by GILLIAN RILEY This is a new edition of a classic of early 17th-century food writing. The book was written by the Italian refugee, educator and humanist Giacomo Castelvetro who had been saved from the clutches of the Inquisition in Venice by the English ambassador, Sir Dudley Carleton in 1611. When he came to England, he was horrified by our preference for large helpings of meat, masses of sugar and very little greenstuff. The Italians were both good gardeners, and had a familiarity with many varieties of vegetable and fruit that were as yet little known in England. He circulated his Italian manuscript among his supporters, dedicating it to Lucy, Countess of Bedford, herself a keen gardener and patron of literature. Gillian Riley’s translation of this hitherto unpublished document has been recognised as being fluent, entertaining and accurate from its first appearance in 1989. PUBLICATION October 2009 THE REALM OF FIG AND QUINCE - AN ANTHOLOGY OF RECIPES RIA LOOHUIZEN Quince and fig must be the most romantic of all European fruits. Perhaps they have been going the longest; perhaps the luxury of their perfume or texture provokes the most enthusiastic of responses in the poetry and prose of Persia, of Greece, or the West itself. The Dutch author Ria Loohuizen has already written The Elder and The Chestnut, published by Prospect Books, and here she offers the same blend of history, anecdote, literary reference and recipes in respect of the fig and the quince. PUBLICATION October 2009 Trifle HELEN SABERI & ALAN DAVIDSON This is a reprint and recovering of the first volume in Prospect’s series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trifle. PUBLICATION October 2009 FOOD & DRINK IN ARCHAEOLOGY 2 University of Nottingham Postgraduate Conference 2008 series editors, Naomi Sykes and Claire Newton This is the second volume of a series from the Department of Archaeology at Nottingham University which organises a postgraduate conference on this particular theme in the early summer of each year. Save for the keynote essay by the archaeologist of Roman Britain, Hilary Cool, all the authors are postgraduate researchers. The format is that of academic proceedings, and the readership is expected to be wholly academic. PUBLICATION December 2009 SIR HUGH PLAT - THE SEARCH FOR USEFUL KNOWLEDGE IN EARLY-MODERN LONDON MALCOLM THICK The scientific and proto-scientific community of Elizabethan and Jacobean London has lately attracted much scholarly attention. This book advances the subject by means of an investigation of the life and work of Sir Hugh Plat (1552–1611), an author, alchemist, speculator and inventor whose career touched on the fields of alchemy, general scientific curiosity, cookery and sugar work, cosmetics, gardening and agriculture, food manufacture, victualling, supplies and marketing. Unike many of his colleagues and correspondents, much manuscript material, in the form of notebooks and workings, has survived. PUBLICATION December 2009 SPICES AND COMFITS - COLLECTED PAPERS ON MEDIEVAL FOOD JOHANNA MARIA van WINTER Throughout a long teaching career in academic life in Holland, Johanna Maria van Winter has specialized in the study of food and drink in the Middle Ages. She has contributed very many pa-pers to learned journals and specialist conferences which have been gathered together here within a single volume. The papers are printed here for the most part in English but with some German and French texts. The subjects break down into four groups: Medieval Food Habits; The Netherlands and their Neighbours; Fasting and Feasting; Food and Health. Invariably the work is founded on a close study ofwritten sources, eitherthe medieval records oftowns and feudal lords of The Netherlands, early printed cookery books, or the best international scholarship. Some of the topics discussed in this volume are: Fasting and asceticism in the Middle Ages Fish recipes in late medieval and early modern cookery books The use of cannabis in two cookery books of the fifteenth century Green salads in the Renaissance Invalid food in the fifteenth century Regional cookery of the Low Countries in the later Middle Ages Festive meals; dining as a means of communication The role of preserved food in Dutch medieval households Johanna Maria van Winter is a retired professor in Medieval History at the Utrecht University (The Netherlands). She received her doctorate in Utrecht in 1 962 with Knighthood and Chivalry in Guelders and Zutphen. She also has written Sources concerning the Hospitallers of St.John in the Netherlands, 14th-I8th centuries, 1998. and The Hospitallers of St. John in the Netherlands. FORMAT Hardback PRICE £40 ISBN 1-903018-45-5 SIZE HxW 234x156mm EXTENT 400 pages ILLUSTRATIONS None CATEGORY Cookery

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