Jacqui Wood. Tasting the Past: Recipes from Antiquity. African Diaspora A beautifully illustrated book on

A beautifully illustrated book on making milk

With recipes for local favorites like shredded codfish & potato

in vivid style

A couple short tears to lower front jacket panel

Jacqui Wood. Tasting the Past: Recipes from Antiquity. African Diaspora A beautifully illustrated book onThe many influences of the past on our diet today make the concept of "British food" very hard to define. The Celts, Romans, Saxons, Vikings, and Normans all brought ingredients to the table, as it were, and onwards the Crusades spread all manner of spices. The Georgians enjoyed a new level of excess, and then of course the world wars forced everyone into the challenge of making meals from very little. The post war period brought convenience foods,