02230cam a22003133u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000390011324500420015226400510019430000470024533600260029233700260031833800360034450000310038050801180041152012310052953400450176065300230180565300280182885600430185699900170189912293UtSlPG20260610133307.0mcr n260607r2004||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aHazlitt, William Carew,d1834-191310aOld Cookery Books and Ancient Cuisine 1aSalt Lake City, UT :bProject Gutenberg,c2004  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2004-05-01  aE-text prepared by David Starner, Alicia Williams, and the Project Gutenberg Online Distributed Proofreading Team  a"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.)  nOriginal publication data not identified  aCooking -- History  aCooking -- Bibliography40uhttps://www.gutenberg.org/ebooks/12293  c53711d53711