permaculture

[Russ Grayson <pacedge@magna.com.au>]

See also:
FOOD IN HISTORY: Tannahill R, 1973, 1989; Crown Publishers, NY, USA. 
ISBN 0 517 57186 2

FOOD - A HISTORY; Fernandez-Armesto F, 2001; Macmillan, UK. ISBN 0 330 
49144 X

...Russ Grayson


On Sunday, June 29, 2003, at 02:33  AM, Sharon Gordon wrote:

> Here are two books which might provide some ideas for a wide range of
> regional eating and other useful plants.
>
> Sharon
> gordonse@one.net
>
>
> Plants and People in Ancient Scotland
> by Camilla Dickson and James Dickson
>
> An authoritative and interesting study of the exploitation of different
> plant species by the people of Scotland, from the earliest Mesolithic
> people, through to the medieval period. Camilla and James Dickson look 
> at
> both wild and cultivated plants and their wide-ranging uses not only as
> food, but also as fuel, in construction, dyeing, in medicine and for
> producing alcohol. From the Yellow Iris found at Skara Brae to the 
> hidden
> delights of the sewage-filled ditch at Bearsden Fort, this is an 
> important
> archaeobotanical study written for the general reader as much as the
> specialist. Includes a large section on noteworthy plants which is 
> packed
> full of information and is a great source of reference. 320p, 171 b/w
> illus (Tempus 2000)
> ISBN 0752419056. Paperback.
>
> Food in Roman Britain
> by Joan P. Alcock
>
> Roman food is commonly known today from the elaborate and rich recipes 
> of
> the gourmet Apicius. Alcock's study, which relies heavily on
> archaeological and environmental evidence, challenges this view and
> demonstrates that, although the British diet was radically altered with
> the arrival of Romans and urbanisation, most Romano-Britons would not 
> have
> known Mediterranean cuisine. Alcock discusses staple foods, such as
> cereals, meat, fish, dairy products, vegetables and fruits, as well as
> herbs and olive oil, cooking methods, the kitchen and dining room and 
> the
> market place. This very accessible study also considers foreign
> influences, introduced crops, products and farming techniques, diet and
> nutrition and the army's diet, largely based on the evidence of 
> skeletal
> remains. 192p, 27 col pls, 101 b/w illus (Tempus 2001)
> ISBN 0752419242. Paperback.
>
>
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