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Culinary History
By A. Lynn Martin and Barbara Santich Price: $40.00 |
A collection of papers presented at the Second International Conference held by the University of Adelaide’s Research Centre for the History of Food and Drink. Covers Topics ranging from philosophical speculation by ancient Greeks and Romans to authors of Modern Cookbooks, from working class consumption of sugar to aristocratic tasted for Claret and from the daily diet of an ancient Roman official to the annual consumption of olive oil in Australia.
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Reviews
"One of the best things here is an essay by John Matthews on records of the expenses of an early 4th-century trip from Egypt to Antioch and back by a well-to-do litigant and his suite. Other things worth reading take in 17th-century English travellers to France, early use of olive oil in Australia, the effect of taxation on sugar consumption, claret in Georgian England, and medicinal drinks in the 17th century."
- Petits Propos Culinaires