02230cam a22003133u 4500 12293 UtSlPG 20260610133307.0 m cr n 260607r2004||||utu|||||o|||||||||||||| d UtSlPG en iso639-1 TX Hazlitt, William Carew, 1834-1913 Old Cookery Books and Ancient Cuisine Salt Lake City, UT : Project Gutenberg, 2004 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2004-05-01 E-text prepared by David Starner, Alicia Williams, and the Project Gutenberg Online Distributed Proofreading Team "Old Cookery Books and Ancient Cuisine" by William Carew Hazlitt is a historical account written in the early 20th century. This work delves into the culinary practices of ancient times, particularly in England, exploring the evolution of cookery from raw diets to more refined culinary arts. It presents a narrative that intertwines gastronomy with history, highlighting the cultural significance of food throughout different eras. At the start of this text, Hazlitt introduces the remarkable evolution of human dietary habits, emphasizing the distinct choice to reject raw food. The opening discusses early English culinary practices, referencing the historical context surrounding food consumption in ancient England. Hazlitt examines various cultural influences on English cuisine, including the impact of Norman and Roman practices, and provides insight into what ancient Britons likely ate. He reflects on the significance of certain culinary texts and historical accounts that inform our understanding of gastronomy’s evolution. This introduction sets the stage for a deeper exploration into the historical cookery books that shaped our understanding of ancient cuisine. (This is an automatically generated summary.) Original publication data not identified Cooking -- History Cooking -- Bibliography https://www.gutenberg.org/ebooks/12293 53711 53711