Cooking in world cultures

About Author

The Baillie Gifford Prize for Non-Fiction, formerly the Samuel Johnson Prize, is an annual British book prize for the best non-fiction writing in the English language. It was founded in 1999 following the demise of the NCR Book Award. With its motto "All the best stories are true", the prize covers current affairs, history, politics, science, sport, travel, biography, autobiography and the arts. The competition is open to authors of any nationality whose work is published in the UK in English. The longlist, shortlist and winner is chosen by a panel of independent judges, which changes every year.

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Books in this Series

Food and cooking in ancient Greece

Clive Gifford

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Describes food preparation and dining in ancient Greece, food for the rich and poor, ancient Greek kitchens, farming and fishing, trading foods and foods used to celebrate gods and festivals. Includes recipes from ancient Greece, such as barely cakes, baked fish with feta, souvlakia and honey-sesame fritters. Suggested level: primary, intermediate.

Food and cooking in ancient Egypt

Clive Gifford

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Food and cooking in Viking times

Clive Gifford

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Describes food preparation and dining in Viking times, hunting and farming, favourite foods and drinks, traded foods and foods used in festivals and feasts. Includes recipes from Viking times such as, fruit-topped oatcakes, honey-glazed root vegetables, chicken and herb soup, pork stew and fruit and honey punch. Suggested level: primary, intermediate.

Food and cooking in ancient Rome

Clive Gifford

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Find out about food preparation and dining in Roman times, farming, eating out and eating at home, markets, gods and festivals and what foods the Romans brought to Britain. Make some tasty recipes from Roman Times, such as stuffed dates, lamb stew, honey and spinach omelette and Roman burgers. [back cover].