Fodder & Drincan

Category Winner, Gourmand World Cookbook Award

This is an entertaining and historical account of Anglo-Saxon cooking and eating, covering several centuries, circa. 400 to 1066 CE.

Emma Kay believes that the modern world has a huge amount to learn from ancient times. As we discover more fascinating pieces of information about our earliest ancestors, resulting from recent historical digs, we are increasingly informed about species and plants nourished our ancestors. The author gives us evidence-based information from historical artefacts and plants, showing us what our ancestors had at their disposal for survival. They caught shellfish and even finned fish with their quick hands, and used rudimentary traps to secure small birds and creatures. They also processed grasses and early wheat to make simple bread. Her book discusses the nature of culinary transitions in terms of Roman and Scandinavian influences, as well as illuminating us with her knowledge of social and political Anglo Saxon communities.