Old Cookery Books and Ancient Cuisine

About this book

These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style: In the poorer districts, in Normandy as well as in Brittany, Duke William would probably find very little alteration in the mode of preparing victuals from that which was in use in his day, eight hundred years ago, if (like another Arthur) he should return among his ancient compatriots; but in his adopted country he would see that there had been a considerable revolt from the common saucepan-not to add from the pseudo-Arthurian bag-pudding; and that the English artisan, if he could get a rump-steak or a leg of mutton once a week, was content to starve on the other six days. To a proper and accurate appreciation of the cookery of ancient times among ourselves, a knowledge of its condition in other more or less neighbouring countries, and of the surrounding influences and conditions which marked the dawn of the art in England, and its slow transition to a luxurious excess, would be in strictness necessary; but I am tempted to refer the reader to an admirable series of papers which appeared on this subject in Barker's ""Domestic Architecture,"" and were collected in 1861, under the title of ""Our English Home: its Early History and Progress."" The various parts of this country were in Caesar's day, and very long after, more distinct from each other for all purposes of communication and intercourse than we are now from Spain or from Switzerland; and the foreign influences which affected the South Britons made no mark on those petty states which lay at a distance, and whose diet was governed by purely local conditions