London: National Trust, 1995. Reprint. Cloth over Boards. Small quarto, pp. 348, indexed, illustrated with color photographs. Very Good in Very Good (Price-Clipped) DJ. Item #20504
Sleeping habits and arrangements have changed comparatively little over the centuries, but cooking and eating have undergone revolution after revolution. Behind the curious ingredients and mysterious language of old cookery books lies a completely different world, where the foods that we take for granted were often not available, their preparation, cooking and preservation were laborious and skillful tasks, and the art of dining reflected social attitudes quite removed from modern practice. Each chapter includes historical recipes, together with their modern adaptations. The result is a feast for the eye as well as a fascinating guide to all the arts of dining. From the Old House Journal reference library.