From Microliths to Microwaves: The Evolution of British Agriculture, Food and Cooking is an essential read for anyone interested in the fascinating history of British cuisine. Written by renowned food historian Colin Spencer, this groundbreaking book delves into the evolution of agriculture and food culture in Britain, challenging the notion that British civilization began solely with Roman influence. Instead, it uncovers the rich tapestry of thriving communities that existed long before the Romans, each with their own unique rituals, laws, and culinary traditions.

Explore the profound impact of food on human creativity and innovation through the ages. This comprehensive narrative traverses milestones such as the cultivation of land, the transformation of food production techniques, and the technological advancements influencing gastronomy. From the dramatic changes brought by climate and environmental factors to the cultural shifts during the Plague years, the Industrial Revolution, and the rise of Capitalism, Spencer's work chronicles the ever-evolving story of British food.

As the world grapples with pressing issues like global warming and Peak Oil, this compelling volume not only reflects on the past but also prompts readers to consider the future of our food systems. With recent surges of interest in food history and culture, this book stands out as a celebrated contribution to the study of British cuisine, reminding us of the importance of our culinary heritage. A must-read for food enthusiasts and historians alike, From Microliths to Microwaves is the perfect addition to your collection.

This brand new condition book is published by Grub Street and is designed for those who appreciate the depth and significance of food in our lives.

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From Microliths to Microwaves: The Evolution of British Agriculture, Food and Cooking
CONDITION: Brand New



Author: Colin Spencer Publisher: Grub Street


This important book is a ground breaking work on the subject of British food. It has been thought that civilisation in Britain, which stems from farming, food and cookery all began with the Romans. But it has now been discovered that thriving communities possessing a long history with their own ritual, laws, culture and food, inhabited Britain long before that time. Food is the fundamental spur to action, innovation, exploration and creativity in humankind. This book explores the roots of our national existence through the cultivation of its land, the production and cooking of its food, revealing the moulding force of climate and the constant invention in technology that produced the food through the centuries. It will end in the present but will also consider the ominous, immediate future with the combined threat of global warming and Peak Oil. It is a breath-taking attempt to trace the changes to and influences on food in Britain from the earliest dawning of time when England became an island, through the Roman occupation, the Plague years, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer's masterful, readable account of our culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine.

About the author:
Colin Spencer is one of the country's leading food historians