Jacqui Wood. Tasting the Past: Recipes from Antiquity. Bee-Keeping and in pencil on title

and in pencil on title page

Monisha covers a varied range of dishes as well as providing insights into ingredients

Fantastic menu with beautiful illustrated cover

there is no bad time to indulge in these flavor-filled dishes

rubbing to foot

Jacqui Wood. Tasting the Past: Recipes from Antiquity. Bee-Keeping and in pencil on titleThe 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,