The scope of this book is kind of impressive – it tries to cover Danish food history. Half of the book is however based around food after 1850 where there are of course more source material. For my purposes that is sadly where I find it least interesting. And I did find that the part of the book that covers pre-1660 is way better – in my opinion. The focus of the book everyday cooking rather than cooking by the elite.
Title: En kulinarisk rejse gennem tiderne. En kogebog med opskrifter fra stenalder til middelalder
Author: Sabine Karg, Regula Steinhauser-Zimmerman, Irmgard Bauer
Genre: Historical cookbook, Neolithic, Paleolithic, roman iron age, bronze age, medieval Europe
Title: The Classical Cookbook
Author: Andrew Dalby &Sally Grainger
Genre: Historical cookbook, antiquity
Over the last weeks I have finished reading two historical cookbook – this is the first of those.
The book focuses on the Mediterranean antiquity’s cook – with a heavy focus on Greece and Roman cooking – and it does an excellent job of it. My copy is now full of post-its of recipies I want to try out and I ended up sending my dad and my uncle recipes from the book. I have however not tried any of the recipes yet. You will see pictures once I do.