The many influences of the past on our diet today make the concept of British food very hard to define. The Celts Romans Saxons Vikings & Normans all brought ingredients to the table as it were & onwards the Crusades gave us all manner of spices. The Georgians enjoyed a new level of excess & then of course the world wars forced us into the challenge of making meals from very little. The post-war period brought convenience foods & health issues which are being felt widely now. This is the first study of the rich history of our food its fads & its fashions to be combined with a practical cookbook of over 200 recipes from each age for use today. Offerings include tasty beach BBQ ideas from Celtic times a hearty Roman Army lentil stew & ideas for festive feasts from every period.