num_pages: 128
description: Based on papers read at the Fifth Leeds Symposium on Food History and Traditions, held at the University of Leeds in April 1990.From comforting hypocras to a genuine 'liquid diet', this book traces the history of nourishing beverages from prehistoric times to the present day. Using original research on their preparation and consumption, the chapters focus on drinks and liquid foods which have all but disappeared in their original form, and place them in their social context. Amongst the subjects examined are: prehistoric pottages and their strange ingredients, exotic sherbets, the last domestic brewhouse, the emergence of modern cider, the rituals accompanied by hot spiced ale, and surprising new evidence on the date wine distillation began. With early recipes, and a host of stimulating and not so stimulating beverages, Liquid Nourishment makes an important contribution to the history of food.Contents:Pottage and soup as nourishing liquids / C. Anne WilsonSherberts / Alan DavidsonA liquid diet / Helen M. PollardBrewing at Hickleton / Peter BrearsHypocras, caudels, possets and other comforting drinks / Moira Buxton'Vinetum Britannicum" : cider and perry in the seventeenth century / Stuart DaviesWassail! : celebrations in hot ale / Peter BrearsWater of life : its beginnings and early history / C. Anne Wilson
language: English
title: Liquid Nourishment: Potable Foods and Stimulating Drinks
titlecomplete: Liquid Nourishment: Potable Foods and Stimulating Drinks (Food & Society)
series: Food and Society
publisher: Edinburgh University Press