'Liquid nourishment' : potable foods and stimulating drinks
Details
Type of record: Book
Title: 'Liquid nourishment' : potable foods and stimulating drinks
Classmark: Cookery A WIL
Additional creator(s): Wilson, C Anne (Editor); Wilson, C Anne (Former owner)
Publisher: Edinburgh University Press
Publication city: Edinburgh
Date(s): 1993
Language: English
Size and medium: x, 171 pages
Persistent link: https://explore.library.leeds.ac.uk/special-collections-explore/179725
Printed items catalogue: https://leeds.primo.exlibrisgroup.com/discovery/fulldisplay?vid=44LEE_INST:VU1&docid=alma991005283579705181
Collection group(s): Cookery Collection
Description
Includes bibliographical references and index.
"Based on papers read at the Fifth Leeds Symposium on Food History and Traditions, held at the University of Leeds in April 1990."
Pottage and soup as nourishing liquids / C. Anne Wilson -- Sherberts / Alan Davidson -- A liquid diet / Helen M. Pollard -- Brewing at Hickleton / Peter Brears -- Hypocras, caudels, possets and other comforting drinks / Moira Buxton -- 'Vinetum Britannicum" : cider and perry in the seventeenth century / Stuart Davies -- Wassail! : celebrations in hot ale / Peter Brears -- Water of life : its beginnings and early history / C. Anne Wilson.
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.
Features
Leeds University Library copy at Anne Wilson Collection 028: Contains loose leaf from diary (January 1988) with annotations on the back: (Fig sue. Ale boiled with small cubes of wheaten bread and figs quartered, seasoned with sugar, treacle and nutmeg. = Easter posset[?] in Cumbria.).
Provenance
Leeds University Library copy at Anne Wilson Collection 028: From the C. Anne Wilson Collection, gifted in 2022.
Access and usage
Access
Access to this material is unrestricted.