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Academic appetite for an historical analysis of food

Food in history: forthcoming event at the IHR, University of London (11-13 July 2013) By Sara Pennell In 1660, the cook Robert May published recipes for one of the modish dishes of the day: the grand ‘sallet’ or salad. The Stuart ‘sallet’ was a spectacle, with its carefully arrayed mixture of fresh and preserved elements, and imported commodities (anchovies, ‘Virginia Potato’, almonds) alongside […]