Jacqui Wood. Tasting the Past: Recipes from Antiquity. Bee-Keeping " Rubbing to cloth

" Rubbing to cloth

and in pencil on title page

brodo di pesce

Blondel la Rougery

Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation

Jacqui Wood. Tasting the Past: Recipes from Antiquity. Bee-Keeping " Rubbing to clothThe many influences of the past on our diet today make the concept of "British food" very hard to define. The Celts, Romans, Saxons, Vikings, and Normans all brought ingredients to the table, as it were, and onwards the Crusades spread all manner of spices. The Georgians enjoyed a new level of excess, and then of course the world wars forced everyone into the challenge of making meals from very little. The post war period brought convenience foods,