by Jacqui Wood

Writing a cookery book about a period that has no written records is not the easiest thing in the world to do. However, experimental archaeologist, Jacqui Wood, has taken all the available information and with a practical knowledge of cookery, produced a remarkable cookbook that shows how prehistoric people would have prepared, cooked and even served their food.

Jacqui Wood is well known for her ability to uncover early 'social history' but this book takes things a step further as she shows, in both photographs and words, intimate details of our earliest ancestors' lifestyle.

Reviewer's Comments:

This extremely exciting book is all about food. Wonderful food. The sort of food you might want to serve to your guests at a dinner party or garden barbecue.

The big difference between this and any other good cookery book is that the recipes in here have been around for more years than anyone can count. Perhaps since the dawn of mankind…

Jacqui Wood is a remarkable writer with a passion for archaeology and a firm grip on reality. Her book is easy to read and even easier to agree with.

According to Jacqui Wood, this is how people lived all those years ago and I see no reason to doubt her.

A fascinating 'must have' read for anyone interested in food or food history. I can't wait to build a clay oven!

Ray Hatley – editor
www.history.uk.com

The Author

Jacqui Wood is an internationally famous experimental archaeologist who runs an training school for newcomers to archaeology.

Saveock Water Archaeology out. is an archaeological research centre and field school with its own multi-period excavation based in Cornwall.

Details

ISBN: 0-7524-1943-9
191 pages, Copious photographs
Paperback
£16.99
First published 2001

Published by:
Tempus Publishing
The Mill
Brimscombe
Port Stroud
Gloucestershire
GL5 2QG

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Order Line: (01872) 560351