�ood and �ulinar� �istor� e David Brown Book Company Presents Forthcoming, New, and Recent Titles from Prospect Books, Equinox Publishing, Brepols Publishers, Edizioni Polistampa, Oxbow Books, & more Special Offers are valid through November 30th, 2010, and for Sale Books while stocks last. When ordering, please quote the reference number 422–10. Delights from the Garden of Eden A Cookbook and History of the Iraqi Cuisine Second Edition by Nawal Nasrallah is is the revised edition of the 2003 publication by the author. It is a unique Iraqi cookbook that displays the diversity of the region’s traditional culinary practices, delicious and endur- ing. It contains more than 400 recipes, all tested and easy to follow, covering all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Light healthy touches are suggested throughout, and ingredients and cooking techniques indigenous to the region are duly explained. Preceding the recipes is a comprehensive, thoroughly researched introductory chapter that traces the genesis and development of the Iraqi cuisine over the centuries, starting with the ancient Mesopotamians, through medieval times and leading to the pres- ent, aided throughout by the author’s native intimate knowledge of cookery. e book is supplemented with detailed menus and a Glossary to help the reader create authentic Iraqi meals. 584p, 300 b/w & col illus (Equinox Publishing, December 2010) hardback, 9781845534578, $45.00. Special Offer $36.00 Honey from a Weed Fasting and Feasting in Tuscany, Cata- lonia, e Cyclades and Apulia by Patience Gray For the last 20 years, the author has shared her life with a sculptor whose appetite for marble and sedimentary rocks has taken them to Tuscany, Catalonia, Naxos and Apulia. She has written a passionate autobiographical cookbook, Mediterra- nean through and through and as compel- ling as a first class novel. Contents: Fire; Pots and Pans; My Kitchens; Chopping and Pounding; e Workplace; La Merenda; Fasting on Naxos; Beans, Peas and Rustic Soups; Cantarem la Vida; Potato and Egg Dishes; e Guardian of the Temple; Past’asciutta and Pasta in Brodo; Homage to a Classic Cook; Fish, Shellfish, Crustaceans; Smoked and Salt Fish; Apropos of a Salt Herring; Food Gathering; La Piazzetta; Vegetable Heritage; Castelpoggio; Edible Weeds; Fungi and Michelangelo; Assaulting the Language Barrier; Two Kinds of Spirit; La Polenta; Reflections in a Winter Landscape; Some Products of the Pig; Furred and Feathered Holocausts; Boar, Hare, Fox, Pheasant, Partridge, Pigeon; Feasting; Quail, Rabbit, Guinea Fowl, Turkey, Chicken; Looking for a Workplace; Calf, Cow, Ox, Horse, Buffalo; Prospero’s Feast; Lamb and Kid; Pasticceria and the Apulian Baroque; A Few Sweets; An Apulian Bachelor; Preserves; e Olive Field; A Few Conserves; A Parting Salvo; Some Flower Buds, Leaves, Seeds, Pods, Fruits. 375p, 120 illus (Prospect Books 2004, reprinted 2009) paperback, 9781903018200, $39.95. Special Offer $32.00
Transcript
�ood and �ulinar� �istor�The David Brown Book Company Presents
Forthcoming, New, and Recent Titles from Prospect Books, Equinox Publishing, Brepols Publishers, Edizioni Polistampa, Oxbow Books, & more
Special Offers are valid through November 30th, 2010, and for Sale Books while stocks last.When ordering, please quote the reference number 422–10.
Delights from the Garden of EdenA Cookbook and History of the Iraqi CuisineSecond Editionby Nawal NasrallahThis is the revised edition of the 2003 publication by the author. It is a unique Iraqi cookbook that displays the diversity of the region’s traditional culinary practices, delicious and endur-
ing. It contains more than 400 recipes, all tested and easy to follow, covering all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Light healthy touches are suggested throughout, and ingredients and cooking techniques indigenous to the region are duly explained. Preceding the recipes is a comprehensive, thoroughly researched introductory chapter that traces the genesis and development of the Iraqi cuisine over the centuries, starting with the ancient Mesopotamians, through medieval times and leading to the pres-ent, aided throughout by the author’s native intimate knowledge of cookery. The book is supplemented with detailed menus and a Glossary to help the reader create authentic Iraqi meals.584p, 300 b/w & col illus (Equinox Publishing, December 2010) hardback, 9781845534578, $45.00. Special Offer $36.00
Honey from a WeedFasting and Feasting in Tuscany, Cata-lonia, The Cyclades and Apuliaby Patience GrayFor the last 20 years, the author has shared her life with a sculptor whose appetite for marble and sedimentary rocks has taken them to Tuscany, Catalonia, Naxos and Apulia. She has written a passionate autobiographical cookbook, Mediterra-nean through and through and as compel-ling as a first class novel.
Contents: Fire; Pots and Pans; My Kitchens; Chopping and Pounding; The Workplace; La Merenda; Fasting on Naxos; Beans, Peas and Rustic Soups; Cantarem la Vida; Potato and Egg Dishes; The Guardian of the Temple; Past’asciutta and Pasta in Brodo; Homage to a Classic Cook; Fish, Shellfish, Crustaceans; Smoked and Salt Fish; Apropos of a Salt Herring; Food Gathering; La Piazzetta; Vegetable Heritage; Castelpoggio; Edible Weeds; Fungi and Michelangelo; Assaulting the Language Barrier; Two Kinds of Spirit; La Polenta; Reflections in a Winter Landscape; Some Products of the Pig; Furred and Feathered Holocausts; Boar, Hare, Fox, Pheasant, Partridge, Pigeon; Feasting; Quail, Rabbit, Guinea Fowl, Turkey, Chicken; Looking for a Workplace; Calf, Cow, Ox, Horse, Buffalo; Prospero’s Feast; Lamb and Kid; Pasticceria and the Apulian Baroque; A Few Sweets; An Apulian Bachelor; Preserves; The Olive Field; A Few Conserves; A Parting Salvo; Some Flower Buds, Leaves, Seeds, Pods, Fruits.375p, 120 illus (Prospect Books 2004, reprinted 2009) paperback, 9781903018200, $39.95. Special Offer $32.00
The David Brown Book Co. www.oxbowbooks.com — toll-free 1-800-791-9354
�orthcoming � �ew �itles
ArchestratusFragments from the Life of Luxuryby John Wilkins and Shaun HillThe Life of Luxury was written in the 4th century BC by the poet Archestratus, from Gela, a Greek colony in Sicily. Archestratus’ description of the foods is precious testimony of the strength of the Mediterranean culinary tradition. His style of cooking can best be called the ‘nouvelle cuisine’ of the ancient world, and contrasts piquantly with the elaborate and strongly flavored dishes of Apicius, the much later and perhaps coarser Roman author.The Greek verse has been translated into prose by John Wilkins and Shaun Hill, who set it in context in their introduction and pursue byways of ancient Greek cookery in their commentary.112p, 8 b/w illus (Prospect Books, April 2011) paperback, 9781903018620, $24.00. Special Offer $20.00
Taste or TabooDietary Choices in Antiquityby Michael BeerFor many centuries, the meaning of food has been much more than merely nutrition on the table. The types of food eaten, the ways in which they were cooked, the styles in which they were served, all carried their own significance. This book looks at the way in which food was employed in Greek and Roman literature to impart identity, whether social, individual, religious or ethnic. In many instances, these markers are laid down in the way that foods were re-stricted, in other words, by looking at the negatives instead of the positives of what was consumed. 152p (Prospect Books 2010) paperback, 9781903018637, $24.00. Special Offer $20.00
Grenzenlose GaumenfreudenRömische Küche in einer germanischen Provinzedited by Jutta Meurers-Balke and Tünde Kaszab-OlschewskiWhether carrot, onion or celery, apple, pear or cherry, chicken or goose: the Romans were the first to introduce now familiar vegetables, fruit and poultry into the provinces of their empire. In Germanic provinces, Roman estates secured the supply of military camps, towns and villages. Using the example of Colonia Claudia Ara Agrippinensium (Cologne) and its surrounding areas, the culinary Romanization of Germany is traced from cultivation to the banquet table. German text. 168p (Philipp von Zabern 2010) hardback, 9783805342414, $45.00. Special Offer $36.00
ApiciusA Critical Edition with an Introduction and English Translationby Christopher Grocock and Sally GraingerApicius is the sole remaining cookery book from the days of the Roman Empire. There have been many English translations of this work, but none reliable since 1958. This edition and translation has revisited all surviving manuscripts in Europe and the USA and proposes many new readings and interpretations. It supplies a fully referenced parallel text (Latin and English) of Apicius and of the excerpts from Apicius done by Vinidarius, and there is an extensive introduction discussing both the art of cookery in the later Empire and the origins of this text.414p, 12 b/w illus (Prospect Books 2006) hardback, 9781903018132, $80.00. Special Offer $64.00
Cooking ApiciusRoman Recipes for Todayby Sally GraingerTo accompany the new scholarly edition of Apicius, Sally Grainger has gathered her modern interpretations of 64 of the recipes in the original text. These are not recipes inspired by the old Romans but rather a serious effort to convert the extremely gnomic instructions in the Latin into something that can be reproduced in the modern kitchen, and which actually give some idea of what the Romans might have eaten. 128p, 6 b/w illus (Prospect Books 2006) paperback 9781903018446, $19.95. Special Offer $16.00
Prospect BooksPhilipp von Zabern
The David Brown Book Co. www.oxbowbooks.com — toll-free 1-800-791-9354
�orthcoming � �ew �itles
Les Halles de Paris et leur quartier (1137–1969)by Anne Lombard-JourdanThis volume contains a study of Les Halles in Paris, the market that provided the city with daily provisions. It tells the story of the construction and func-tions of the buildings, as well as historic events that centered around the mar-ket. French text. 248p (Librairie Droz 2010, Études et Rencontres de l’École des Chartes 28) paperback, 9782357230033, $35.00. Special Offer $28.00
The MeadhallThe Feasting Tradition in Anglo-Saxon EnglandSecond Editionby Stephen PollingtonCommunal meals were an important part of Anglo-Saxon society. They were enjoyed by nobles and yeomen, warriors, farmers, churchmen and laity. Some of the feasts were infor-mal communal gatherings, while others were formal ritual gatherings. Using the evidence of Old English texts, Stephen Pollington shows that the idea of feasting remained central to early English social traditions long after the physical reality had declined in importance.288p (Anglo-Saxon Books 2010) paperback, 9781898281542, $49.95. Special Offer $40.00
Over a Red-Hot StoveEssays in Early Cooking Technologyedited by Ivan DayThese essays were presented at the seventeenth Leeds Symposium on Food History. Their common theme is the way in which we cooked our food from the medieval to the modern eras, especially how we roasted meats. The au-thors are distinguished food historians165p, 78 b/w illus (Prospect Books 2009, Food and Society 14) hardback, 9781903018675, $60.00. Special Offer $48.00
Invito alla mensa del mercante del TrecentoAn Invitation to the Table of a Merchant of the TrecentoUsi, arnesi e ricette della cucina medievaleCustoms, Utensils and Recipes in the Medieval Kitchenedited by Rosanna Caterina Proto Pisani, translated by Josephine Rogers MariottiThe cooking culture of Medieval Italy is realized in color reproductions, de-scription, and illustrations. Some original, hand-written recipes are faithfully reproduced, deciphered, and translated into English.48p, col illus (Edizioni Polistampa 2009) paperback, 9788859606109, $19.95. Special Offer $16.00
Cooking and Dining in Medieval Englandby Peter BrearsThe history of medieval food and cookery has never, as yet, been studied with an eye to the real mechanics of food production and service: the equip-ment used, the household organization, the architectural ar-rangements for kitchens, storerooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears looks at these important elements of cooking and dining. 557p, 74 b/w illus (Prospect Books 2008) hardback, 9781913018559, $60.00. Special Offer $48.00
Anglo-Saxon Food and DrinkProduction, Processing, Distribution, and Consumptionby Ann HagenFood production for home con-sumption was the basis of eco-nomic activity throughout the Anglo-Saxon period. Used as payment and as a medium of trade, food was the basis of the Anglo-Saxons’ system of finance and administration. Information from various sources has been
brought together in order to build a picture of how food was grown, conserved, distributed, prepared and eaten during the period from the beginning of the 5th to the 11th century.512p (Anglo-Saxon Books, November 2010) paperback, 9781898281559, $49.95. Special Offer $40.00
The David Brown Book Co. www.oxbowbooks.com — toll-free 1-800-791-9354
Table SettingsThe Material Culture and Social Context of Dining, AD 1700–1900edited by James SymondsThis book considers the changes that occurred in dining habits in Britain and the colonial world during the eigh-teenth and nineteenth centuries. In this period, early mod-ern social habits were transformed, as manufacturing tech-niques improved and the output of mass-produced items increased, creating the first modern consumer society. The period also saw widespread acceptance of the fork, as well as an increased range of public eating, due to increasing material wealth and the rise of the middle class. The papers here examine the ways in which the Victorian preoccupation with material goods and status influenced dining rituals all over the British colonial world, with case studies looking into the use of feasting as a way of reinforcing social power and spreading respectability.344p (Oxbow Books 2010) hardback, 9781842172988, $90.00. Special Offer $72.00Sir Hugh Plat
The Search for Useful Knowledge in Early-Modern Londonby Malcolm ThickSir Hugh Plat (1552–1611), was an author, alchemist, speculator, and inventor whose career touched on the fields of alchemy, general scientific curiosity, cookery and sugar work, cosmetics, gardening and agriculture, food manufacture, victualing, supplies and market-ing. By devoting a whole book to his multifarious in-terests, Thick illustrates Plat as a gentlemen of varied
interests, a Londoner trying to make his way in the world, and as a man of his time and place. All chapters are backed up by a full bibliography, references, and documentary appendices.320p, 4 b/w illus (Prospect Books 2010) hardback, 9781903018651, $60.00. Special Offer $48.00
The Closet of Sir Kenelm Digby Openededited by Peter Davidson and Jane StevensonA paperback edition of a classic of 17th-century English writing about food and drink. Digby was a European figure of some renown in scientific, philosophical and mathematical circles. This rec-ipe collection made by him is perhaps one of the most literate cookery books. Many of the recipes are for drinks, but the culinary material provides a remarkable conspectus of accepted practice among court circles in Restoration England, with extra details supplied from Digby’s European travels. 368p, 2 b/w illus (Prospect Books, November 2010, The English Kitchen) paperback, 9781903018705, $30.00. Special Offer $24.00
The Royal Navy Victualling Yard, East Smithfield, Londonby Ian Grainger and Christopher PhillpottsThe Royal Navy victual-ling yard was excavated in 1983–88 as part of the Royal Mint site. Founded in 1560, it was the first large-scale naval food supply base in Britain and remained the principal one until the 18th cen-tury. The yard closed in 1785, having proved inadequate for the needs of the expanding Georgian navy. A substantial part of the ground plan of the yard was recorded, including salt houses and pickling sheds, slaughterhouses and yards, bakeries, coopers workshops, storehouses, and the offices and dwellings of yard personnel. The excavated remains are compared to the substantial documentary evidence available, particularly two detailed plans of 1635 and 1776. The success and ultimate failure of the yard as a supply depot is assessed, including the extent to which former ab-bey buildings were reused by the navy and the deleterious effect this had. 157p, 80 b/w & col illus, 27 tbls (Museum of London Archaeology 2010, MoLAS Monograph 45) hardback, 9781901992892, $32.00. Special Offer $26.00
�orthcoming � �ew �itles
�orthcoming � �ew �itles
Prospect BooksOxbow Books
Museum of London Archaeology
The David Brown Book Co. www.oxbowbooks.com — toll-free 1-800-791-9354
Exploring the Food ChainFood Production and Food Processing in Western Europe, 1850–1990edited by Y Segers, J Bieleman and E BuystIn the late 19th century, due to increased purchasing power, population growth and urbanization, the demand for food grew substantially. These developments gener-ated, together with the essential techno-logical innovations, the creation and de-velopment of modern food processing in
specialized shops and factories. This volume aims to turn the spotlight on this often neglected but important link in the food chain.289p (Brepols Publishers 2009, Comparative Rural History of the North Sea Area 11) paperback, 9782503517797, $99.00. Special Offer $80.00
The Fruit, Herbs & Vegetables of Italy (1614)by Giacomo Castelvetro, edited and translated by Gillian RileyThis is a new edition of a classic of early 17th-century food writing. Castelvetro takes us through the gardener’s year, listing the fruit and vegetables as they come into season, with sim-ple and elegant ways of preparing them. This treatise anticipates many of the changes that were to come about over the next one hundred years. Castelvetro urged the English to eat more
salads with the same enthusiasm evinced by John Evelyn in his 1699 book on salad-stuff.176p (Prospect Books, October 2010) paperback, 9781903018644, $24.00. Special Offer $20.00
The Lady’s Assistant for Regulating and Supplying the TableReprint of 8th edition, 1801by Mrs. Charlotte Mason, with an introduction by Ivan DayThe Lady’s Assistant by Charlotte Mason is an important but much ne-glected eighteenth-century cookery book. Unusually, the table settings show layouts for more ordinary households as well as affluent ones, and the recipes follow this pattern. In an introduction, the food historian Ivan Day discusses Charlotte Mason’s innovative dishes in this most interesting work.224p, b/w illus (Equinox Publishing, December 2010, Southover Press Historic Cookery & Housekeeping) hardback, 9781845533991, $80.00. Special Offer $64.00
The Centaur’s KitchenA Book of French, Greek and Catalan Dishes for Ships’ Cooks in the Blue Funnel Lineby Patience Gray, with illustrations by Miranda GrayIn a few short chapters, Patience Gray lays out a whole repertoire, drawn mainly from the Mediterranean and France, that might be cooked on board ships. Her aim was to wean the cooks off frozen, dried, and packeted food and to respond to both the seasons and the supplies available at ports of call. The style of writing is eloquent and prescrip-tive, the author keen to impart good habits as well as good cooking.192p, 14 b/w drawings & 2 col illus (Prospect Books, The English Kitchen) paperback (2009), 9781903018736, $19.95. Special Offer $16.00hardback (2005), 9781903018408, $50.00. Special Offer $40.00
Plenti and GraseFood and Drink in a Sixteenth-Century Householdby Mark DawsonThis is an important study of the house-hold affairs – especially as they relate to the provisioning and consumption of food and drink – of the Willoughby family. Drawing upon the household accounts, Mark Dawson studies the patterns of food purchasing and supply, whether from markets and merchants
or from the family’s own estates. He models the dietary intake both of the family and its servants, reconstructs the kitchen administration and organization, and links the Willoughbys’ experience to that of England as a whole, especially in relation to dietary and culinary change.335p, 8 b/w photos (Prospect Books 2009) hardback, 9781903018569, $60.00. Special Offer $48.00
The David Brown Book Co. www.oxbowbooks.com — toll-free 1-800-791-9354
Food & Drink in Archaeology 3University of Nottingham Postgraduate Conference 2009edited by Dave Collard, James Morris, Elisa Perego and Veronica TamorriSubjects include: Psychoactive consumption in Cypriot Bronze Age mor-tuary ritual; Elite ideology and feasting practices in Early Iron Age Greece; Intoxicating drinks and drunkards appearing in ancient Indian art and litera-ture; Sixteenth-century polemics about cold-drinking; Drinking in Roman taverns; Living and eating in coastal southern Brazil; The deceased as meta-phorical food; Food diversity in Mesolithic Scotland; Diversity and change in plant food consumption in Roman Britain; Feasting and the state in Uruk Mesopotamia; Prehistoric spoons.144p, b/w illus (Prospect Books, December 2010) paperback, 9781903018781, $60.00. Special Offer $48.00
Food & Drink in Archaeology 2University of Nottingham Postgraduate Conference 2008edited by Naomi Sykes and Claire Newton126p, 36 b/w illus (Prospect Books 2009) paperback, 9781903018682, $40.00. Special Offer $36.00
Food & Drink in Archaeology 1University of Nottingham Postgraduate Conference 2007edited by Sera Baker, Martyn Allen, Sarah Middle and Kristopher Poole173p, b/w illus (Prospect Books 2008) paperback, 9781903018606, $60.00. Special Offer $48.00
Food and LanguageProceedings of the Oxford Symposium on Food and Cookery 2009edited by Richard HoskingCooking may be simply the provision of nourishment palatable to the human body, but it needs language to soar beyond the kitchen stove and a viable vocabulary to make communication between cooks and diners profitable and possible. This is the rich field for the collective endeavors of the 28th Symposium at Oxford.452p, b/w illus (Prospect Books 2010) paperback, 9781903018798, $60.00. Special Offer $48.00
VegetablesProceedings of the Oxford Symposium on Food and Cookery 2008edited by Susan R FriedlandThe topic of vegetables encompasses both a broader consideration of the vegetable diet and the history of the cultivation and consumption of specific varieties. 237p, 12 b/w illus (Prospect Books 2009) paperback, 9781903018668, $60.00. Special Offer $48.00
Food and MoralityProceedings of the Oxford Symposium on Food and Cookery 2007edited by Susan FriedlandThe topic of morality embraces a wide range of essays pondering con-temporary questions such as eating foie gras, advertising junk food, master and servant relationships, as well as historical studies.320p, 24 b/w illus (Prospect Books 2008) paperback, 9781903018590, $60.00. Special Offer $48.00
�orthcoming � �ew �itles
Prospect BooksSpecial Series
We invite standing orders for both of these series.
For more information, or to place a standing order, please contact Candace Green by calling 800-791-9354,
Proceedings of the Oxford Symposium on Food and Cookery Series
The papers given at the University of Nottingham Postgraduate Conference range over many historic and prehistoric periods, as well as continents and regions. Great strides have been made in recent decades in the various forms of botanical and physical analysis of archaeological finds, which have enabled students to gain greater insight into diet and cooking technologies than was possible when all they had to go on was the survival of artifacts. Please visit our website for Contents listings for each volume.
The David Brown Book Co. www.oxbowbooks.com — toll-free 1-800-791-9354
The Realm of Fig and QuinceAn Anthology of Recipesby Ria LoohuizenQuince and fig must be the most romantic of all European fruits, perhaps because they are among the oldest, perhaps because the luxury of their perfume and texture provokes the most enthu-siastic of responses in the poetry and prose of Persia, of Greece, and of the West itself. The recipes presented here range wider than Europe, including Persia to the east and North Africa to the south.144p, 6 b/w illus (Prospect Books 2010) paperback, 9781903018743, $19.95. Special Offer $16.00
The Book of Marmaladeby C Anne WilsonMarmalade is a particularly British creation, even though its origins lie abroad, and its charms have been ex-ported to the wider world. This book, which was first published in 1986 and reissued in 2000, offers a history of marmalade in Britain from its ori-gins as a quince conserve in medieval times, through its first commercializa-tion in Scotland in the 18th century, to its dominant place in the British jam
cupboard and on the breakfast table in the modern era. The first edition has been updated to take account of the most recent developments.208p, b/w illus (Prospect Books, December 2010, The English Kitchen) paperback, 9781903018774, $19.95. Special Offer $16.00
Geraldene Holt’s Cakesby Geraldene HoltThe earliest version of this book was the result of years of baking for the Women's Institute stall in a Devon market town. This new edition takes into account changes in taste and improvements in technique. This is not a picture-book, but one of reliable instructions: from tray bakes to fruit cakes, to sponges and bis-cuits, teacakes to scones, little morsels to great big Christmas specials. The recipes are laid out clearly and fall conveniently
to the page (a more important matter than most people think).224p, b/w illus (Prospect Books, December 2010) paperback, 9781903018750, $36.00. Special Offer $29.00
Jellies & their Mouldsby Peter BrearsThis book sketches the history of jel-lies, particularly in England, and dis-cusses their place within a meal. It gives several recipes based on the various set-ting agents and also for cereal molds, describes how jellies may be assembled by layering, embedding, lining, and the inclusion of fruit, nuts, gold, etc., and gives an illustrated account of the various forms of jelly molds.
176p, b/w illus (Prospect Books, September 2010, The English Kitchen) paperback, 9781903018767, $19.95. Special Offer $16.00
RhubarbariaRecipes for Rhubarbby Mary PriorMary Prior has compiled an anthol-ogy of recipes ancient and modern that highlight rhubarb, which first came to us as a medicine. Drawing on the cuisines of England, Scotland, Scandinavia and other parts of north-ern Europe, she provides a rhubarbic dish for every occasion. Whether with meat or fish, vegetables, as a pudding,
jam or in chutney, all sorts of bright ideas are here explained.144p (Prospect Books 2008, The English Kitchen) paperback, 9781903018613, $18.00. Special Offer $15.00
�orthcoming � �ew �itles
�orthcoming � �ew �itles
Prospect Books
The David Brown Book Co. www.oxbowbooks.com — toll-free 1-800-791-9354
Im Zeichen des TraubenadlersEine Geschichte des deutschen Weinsby Daniel DeckersFor hundreds of years, Riesling from Germany enjoyed worldwide respect. Today, German wine is once again as highly regarded as at the beginning of the 20th Century. This success is inextricably linked with the history of the Prädikat Wine Estates (VDP): it is about wine and war, about “blood and soil,” about Jewish wine merchants, wine laws and reconstruction, about the ups and downs of the big names, and the unwavering adherence to the ideal of great wines. German text.192p (Philipp von Zabern 2010) hardback, 9783805342483, $45.00. Special Offer $36.00
Mangi chi puòMeglio, meno e piano: L’ideologia di Slow Foodby Luca SimonettiThis work examines the ideology of the Slow Food movement, established in Italy by Carlo Petrini in 1986. The fact that this movement, which is retrograde, anti-pro-gressive, antiscientific, and idolizes traditional society, is now associated with the Left
is brought forward by the author as a symptom of the crisis facing contemporary Italian politics. Italian text.120p, b/w illus (Edizioni Polistampa 2010, Arare) paperback, 9788856400922, $15.00. Special Offer $12.00
Cucina del cuore della ToscanaCon uno sguardo a quella degli antenatiCuriosità, tradizioni e oltre 300 ricetteby Mauro Montanelli and Licia LariMore than a cookbook, this collection of 300 recipes explores the history of food and cuisine in Tuscany. The authors explain Tuscan culinary traditions from the Etruscans through to their own grandparents, exploring their societies through the food they ate and how they ate it. An exhaustive tour of Tuscan gastronomical tradition. Italian text.280p, b/w illus (Edizioni Polistampa 2009, second edition, Il Segnalibro 15) paperback, 9788856300208, $20.00. Special Offer $16.00
Il BuglioneRicordi, proverbi, racconti, versi e mangiari del focolare toscanoby Miriam Serni CasaliniMiriam Serni Casalini and Paolo Piazzesi present this cookbook of 24 Tuscan recipes, organized by month and accompanied by colorful and nostal-gic texts that evoke the rich past of Tuscan family kitchens. Italian text.176p (Edizioni Polistampa 2009, Il Segnalibro) hardback, 9788856300314, $23.00. Special Offer $19.00
Wine in Ancient EgyptA Cultural and Analytical Studyby Maria Rosa Guasch JanéThe oldest and most extensive documentation on viticulture and winemaking comes from Egypt. This study provides a bibliographical study of viticulture and oenology in ancient Egypt, verifies the presence of wine in amphorae of ancient Egypt, and investigates what kinds of wine were produced and consumed.72p (Archaeopress 2008, BAR International Series 1851) paperback, 9781407303383, $62.50. Special Offer $50.00
Storia regionale della vite e del vino in Italia — Toscanaedited by Paolo NanniThis volume details the specific regional experience acquired in Tuscany over the centuries in wine and wine production. An irreplaceable reference for lovers of life and wine. Italian text.872p, illus (Edizioni Polistampa 2007) hardback, 9788859603009, $99.00. Special Offer $80.00
�orthcoming � �ew �itles
Philipp von ZabernArchaeopress
Edizioni Polistampa
The David Brown Book Co. www.oxbowbooks.com — toll-free 1-800-791-9354
Arranging the MealA History of Table Service in Franceby Jean-Louis FlandrinThe sequence in which food has been served at meals has changed greatly over the cen-turies and has also varied from one country to another, a fact noted in virtually every culinary history. 229p (University of California Press 2007) hardback, 9780520238855, $34.95. Reduced to $9.98
The Taste of ConquestThe Rise and Fall of the Three Great Cities of Spiceby Michael Krondl Tells the story of three legendary cities – Venice, Lisbon, and Amsterdam – and how their single-minded pursuit of spice helped to make and remake the Western diet and set in motion the first great wave of globalization.320p (Ballantine 2007) hardback, 9780345480835, $25.95. Reduced to $9.98
The Oxford Companion to FoodSecond Editionby Alan DavidsonIncludes both an exhaustive catalogue of the foods that nourish human-kind and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community.907p (Oxford University Press 2006) hardback, 9780192806819, $65.00. Reduced to $19.98
Making a Meal of ItTwo Thousand Years of English CookeryThe 2,000 year history of British cookery is celebrated in this fully il-lustrated book, which traces the development of the national diet from our hunter-gatherer ancestors to the Victorian era. The book contains many recipes; readers can try Boiled Sea Urchins, Smothered Rabbit or Poor Man’s Goose, which have been adapted for the modern kitchen.200p (English Heritage 2005) hardback, 9781850749714, $26.00. Reduced to $9.98
Charlemagne’s TableclothA Piquant History of Feastingby Nicola FletcherIn this unusual food-oriented history, Nichola Fletcher concentrates on banquets, parties, elaborate catered meals, and various kinds of ritualistic eating through the ages. 272p (Orion 2005) hardback, 9780312340681, $24.95. Reduced to $9.98
Consuming PassionsDining from Antiquity to the Eighteenth Centuryby Maureen Carroll, Dawn Hadley and Hugh WillmottExplores the social practice of dining over 2000 years, examining the archaeological, documentary, material culture, and art historical evidence for the consumption of food and drink in various historical, social, and cultural contexts.208p (Tempus 2005) paperback, 9780752434452, $35.00. Reduced to $9.98
The Story of Bacchusby Andrew DalbyIntriguing episodes drawn from an astonising range of sources, in-cluding obscure and fragmentary records detailing the songs chanted by initiates at their secret rites, this book brings Bacchus to life as never before.168p (British Museum Press 2005) paperback, 9780714122557, $20.00. Reduced to $7.98
Consider the Eelby Richard SchweidReveals the eel’s amazing natural history and opens our eyes to the global importance and demand for this curious fish by taking us from the coastal backwoods of America to England, Spain, China, Japan, and Italy, where the eel is a delicacy.196p (Da Capo Press 2004) paperback, 9780306813313, $19.95. Reduced to $7.98
The Lord’s TableThe Meaning of Food in Early Judaism and Christianityby Gillian Feely-HarnickThis anthropological study looks at how dietary laws and customs were used to create a system of religious symbolism and ultimately forge a sense of community and identity in biblical times.184p (Smithsonian Institution Press 1994) paperback, 9781560983385, $16.95. Reduced to $6.98
�ale �itlesStocks are limited, and orders are filled on a 'first come, first served' basis
The David Brown Book Co. www.oxbowbooks.com — toll-free 1-800-791-9354
The Oxford Encyclopedia of Food and Drink in Americaedited by Andrew F SmithIn an A-Z format, this two-volume set details the regions, people, ingredients, foods, drinks, publications, advertising, companies, historical periods, and po-litical and economic aspects pertinent to American cuisine. 2 vols, 1584p, 407 illus (Oxford University Press 2004) hardback, 9780195154375, $295.00. Reduced to $49.98
The Whole HogExploring the Extraordinary Potential of Pigsby Lyall WatsonFollows pig tracks through several continents, encountering truffle hunters, head hunters, pig stickers, pig herders, and students of animal behavior.208p (Smithsonian Institution Press 2004) hardback, 9781588342164, $24.95. Reduced to $7.98
The Art of RiceSpirit and Sustenance in Asiaby Aurora AmmayaoThe thirty-five lavishly illustrated essays describe rice-related ritu-als and beliefs in parts of Thailand, Nepal, India, Indonesia, the Philippines, Vietnam, Japan, China, and Korea.552p (University of California Press 2003) paperback, 9780930741983, $60.00. Reduced to $29.98
The British Museum Festive Feasts Cookbookby Michelle Berriedale-JohnsonChoose from the lavish dishes of the Mughal emperors, the ban-quets of the Forbidden City, and the exotic cuisine of the Aztecs. All 50 recipes have been thoroughly modernized and tested.128p (British Museum Press 2003) hardback, 9780714127873, $34.95. Reduced to $9.98
SaltGrain of Lifeby Pierre LaszloAn examination of salt from proverbs to technical arguments, from anecdotes to tales of lore.256p, illus (Columbia University Press 2001) hardback, 9780231121989, $29.50. Reduced to $9.98
The Lore of SpicesTheir History, Nature and Uses Around the Worldby Jan O SwahnSpices are portrayed here with many absorbing details about their uses, cultivation, processing and distribution.208p, 150 col illus (New Line Books 2001) hardback, 9781577171812, $26.95. Reduced to $14.98
Kidder’s ReceiptsAn Eighteenth Century Recipe Bookby Edward Kidder, Introduction by Jane JakemanReprinted from an engraved copperplate version of the original 1740 edition.80p (Ashmolean Museum 2001) hardback, 9781854441584, $30.00. Reduced to $9.98
The Culture of the ForkA Brief History of Food in Europeby Giovanni ReboraAn elegant and accessible history filled with fascinating information and illus-trations. Discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed. 224p (Columbia University Press 2001) hardback, 9780231121507, $32.50. Reduced to $7.98
Alcohol in Ancient Mexicoby Henry J BurmanA visit to various Mexican and Central American Indian tribes to recon-struct the variety and extent of ancient traditions.224p, illus (University of Utah Press 2000) hardback, 9780874806588, $30.00. Reduced to $9.98
The Heretic’s FeastA History of Vegetarianismby Colin SpencerIn this informative story of vegetarianism since prehistoric times, Colin Spencer describes its religious, philosophical, and social aspects.416p (University Press of New England 1995) paperback, 9780874517606, $24.95. Reduced to $9.98
�ale �itlesStocks are limited,
and orders are filled on a 'first come, first served' basis
The David Brown Book Co. www.oxbowbooks.com — toll-free 1-800-791-9354
Food & Feast in Tudor Englandby Alison SimDuring Tudor times, food and dining were used as social display by the upwardly mobile, but even those lower down the social scale enjoyed some of the benefits of increasing prosperity and the new markets that England’s merchants exploited, bringing new foodstuffs into the coun-try, as well as new ideas about eating.256p (Sutton 2005) paperback, 9780750937726, $14.95. Reduced to $6.98
Prehistoric CookeryRecipes and HistoryThis book provides a fascinating insight into the foods which were eat-en by our prehistoric ancestors and attempts to recreate recipes which are authentic and palatable. Beautifully illustrated with full colour photography throughout, the book provides a unique insight into our culinary prehistory.96p col illus (English Heritage 2005) hardback, 9781850749349, $14.95. Reduced to $5.98
Roman Cookeryby Jane RenfrewWhen the Romans invaded Britain in AD 43, they introduced many items into the nation’s diet which are still in common use today. As a result, it is possible to reproduce some of the popular dishes they en-joyed and this book includes over 30 such recipes.96p, col illus (English Heritage 2004) hardback, 9781850748700, $12.95. Reduced to $4.98
Stuart Cookeryby Peter BrearsIncluding over 30 recipes from the 17th century, this book reveals the turbulent history of this troubled time as the country cast off its me-dieval traditions. It describes how new and more sophisticated tastes were reflected in the diet of the nation and the way people cooked and ate their meals.96p, illus (English Heritage 2004) paperback, 9781850748724, $12.95. Reduced to $4.98
Food and Cooking in Roman Britainby Jane RenfrewA short study describing the change in tastes brought about by the Romans, as well as Roman banquets, the evidence for foods eaten in Roman Britain, techniques for food preparation, cooking equipments, and serving. Some recipes, adapted for the modern kitchen, are also included.47p, illus (English Heritage 1985) paperback, 9781850745341, $5.95. Reduced to $2.98
Food and Cooking in Seventeenth-Century BritainHistory and Recipesby Jane Renfrew47p, illus (English Heritage 1985) paperback, 9781850745372, $5.95. Reduced to $2.98
Food and Cooking in Eighteenth-Century BritainRecipes and Historyby Jennifer Stead51p, illus (English Heritage 1985) paperback, 9781850745389, $5.95. Reduced to $2.98
Food and Cooking in Nineteenth-Century BritainHistory and Recipesby Maggie BlackThis is an illustrated history, with information on food, cooking equip-ment, the design of kitchens, the serving of meals and the development of taste and etiquette, with recipes adapted for the modern kitchen.47p, illus (English Heritage 1985) paperback, 9781850745396, $5.95. Reduced to $2.98
Food, Cuisine and Society in Prehistoric Greeceedited by Paul Halstead and John C Barrett In Early Minoan Knossos, tableware was used to emphasize the differ-ence between the host and the guests, and at Mycenaean Pylos the sta-tus of banqueters was declared as much by the places assigned to them as by the quality of the vessels from which they ate and drank. The ten contributions to this volume highlight the extraordinary opportunity for multidisciplinary research in this area.205p (Oxbow Books 2005, Sheffield Studies in Aegean Archaeology 5) paperback, 9781842171677, $48.00. Reduced to $14.98
�ale �itles�ale �itlesStocks are limited, and orders are filled on a 'first come, first served' basis
PAYMENT METHOD
Check for TOTAL enclosed (payable to The David Brown Book Co)
Please charge my VISA MasterCard AMEX Discover
Card Number ______________________________ Expiration _____ / _____
Security Code _______ (last 3 digits on back of Visa, MC, Discover; 4 digits on front of AMEX)
SHIP TO (PLEASE PRINT CLEARLY) Name Street City State Zip Day Phone E-mail
Please add me to your email list. (You can also sign up online & indicate your interests to ensure you receive special offers tailored to your field.)
The David Brown Book Company PO Box 511, Oakville CT 06779Phone: 800-791-9354, Fax: 860-945-9468
• Call us toll-free on 1-800-791-9354 • Fax your order to 1-860-945-9468 • Mail your order to the address below • Order securely online at www.oxbowbooks.com
isbn title price qty cost
subtotal
shipping
total
Special Offers are valid through November 30th, 2010, and for Sale Books while stocks last.
5% Canadian GSTor 6% CT Sales Tax
SHIPPING & HANDLINGPlease add (US) $5.00 for the first book, $2.50 each add’l, (Canada) $9.00 for the first book, $7.00 each add’l, (Overseas) $12.00 for the first book, $10.00 each add’l. We ship via UPS, so please provide an institutional or commercial address where possible.
�rder �or� When ordering, please quote the reference number 422–10
