Product Details

• Amazon Sales Rank: #161977 in Books
• Published on: 2001-10-31
• Number of items: 1
• Binding: Paperback
• 176 pages

Customer Reviews

Recipes are tasty, but author lacks scholarship
I had this book on my wish list for a long time, so when I finally got my hands on it I was very disappointed.
The author's work is poorly written, poorly researched - many of her sweeping comments are now terribly out of date in view of new research and findings, especially her views on the Neolithic, Bronze and Iron Age. As for her reconstructed Iron Age clothing, I won't even go there...Her constant love-hate criticisms of archaeologists throughout the book are at times irritating and distracts from the main theme of the book.

Her recipes are certainly fun to try and I would recommend them for people with a fascination of the period. Her rather meagre bibliography with out of date books was surprisingly poor and disappointing though. I thought this a pity as her book has a lot of potential.

Experimental work and reenactment alone does not make one an expert - combining the former with the latest academic research does, and the next edition of this book would benefit greatly through an expansion of reading material and the latest work from B.A.R. and other archaeological sources.

Wonderful book - brings ancient cooking to life!
I found this book at the Eden Project after wanting to try out prehistoric cookers ever since Time Team started. It is an engaging and fascinating read, bringing the ancient world very close and making it feel you can try out any of the recipes. I really liked the chapter on herbs and edible weeds - all of which were readily available in Cornwall while I was reading it and which I shall be looking out for in other parts of England.

Prehistoric Cooking by Jacqui Wood
I bought this purely on a whim and am so glad that I did. What a fantastic book, for those interested in history and food. A great book for a Living History Re-enactor to have in their repertoire. Not only the recipes, but the history of the times, what types of food was available, how it was used and most importantly, using authenic methods to cook the food. No modern tools in sight! Much praise for Jacqui Wood and those that helped with the book. Even if you are into a later period of history, this will give you a good sound base to start from, using basic tools and cooking methods that have been around for centuries, but some how the modern era has mainly forgotten about.