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Tastes of Anglo-Saxon England [Paperback]

Our Price $ 10.55  
 
 
Item Number 277753  
Buy New $10.55

Item Specifications...

Pages   80
Est. Packaging Dimensions:   Length: 0.25" Width: 6" Height: 8.5"
Weight:   0.3 lbs.
Binding  Softcover
Publisher   Anglo-Saxon Books
ISBN  1898281289  
EAN  9781898281283  


Availability  3 units.
Availability accurate as of Jan 16, 2017 10:13.
Usually ships within one to two business days from La Vergne, TN.
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Item Description...
This book is a carefully researched compendium of recipes from Early Medieval Britain, each complemented with historical and source information.

The first chapter provides an introduction to Anglo-Saxon cookery and supplies background information about households, drinks, and cooking techniques. Following are forty-six recipes enabling the reader to enjoy a mix of ingredients and flavors that were widely known in Anglo-Saxon England but are rarely experienced today.

The recipes were recreated using written sources from the period, supplemented by modern works of research and later medieval recipes. Each recipe is introduced with information on its source and the book includes a chart documenting all the ingredients used.

Mary Savelli is an independent scholar from Dayton, OH. She has studied Anglo-Saxon and Roman-British history at Wright State University and the University of London.



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Reviews - What do our customers think?
Not for the Serious Food Scholar  Jan 7, 2003
I purchased this book for two reasons: to increase my collection of Early Period food resources and to support a fellow SCAdian. I hope that I succeeded in the latter, but was sorely disappointed in the former. Ms. Savelli may be a reasonable scholar in other areas of Anglo-Saxon research, but her foray into the realm of Early Period food is sorely lacking. She bases much of her findings on a medical treatise of the period, and regularly substitutes ingredients with incredibly weak, or completely absent supporting evidence. I do NOT recommend this book for anyone wishing to research or redact documentable Anglo-Saxon recipes. However, it might be useful for someone wishing to merely experience a "peri-oid" Anglo-Saxon meal or as a starting point for further research and redaction. I would not, under any circumstances, use these recipes as published and claim that they are "documentable" or "authentic" in any way. A decent, if sometimes questionable bibliography, though.
 
NOT for the Serious Food Scholar  Jan 6, 2003
I purchased this book for two reasons: to increase my collection of Early Period food resources and to support a fellow SCAdian. I hope that I succeeded in the latter, but was sorely disappointed in the former. Ms. Savelli may be a reasonable scholar in other areas of Anglo-Saxon research, but her foray into the realm of Early Period food is sorely lacking. She bases much of her findings on a medical treatise of the period, and regularly substitutes ingredients with incredibly weak, or completely absent supporting evidence. I do NOT recommend this book for anyone wishing to research or redact documentable Anglo-Saxon recipes. However, it might be useful for someone wishing to merely experience a "peri-oid" Anglo-Saxon meal or as a starting point for further research and redaction. I would not, under any circumstances, use these recipes as published and claim that they are "documentable" or "authentic" in any way. A decent, if sometimes questionable bibliography, though.
 

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