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Farming of Prehistoric Britain
Peter Fowler's essay on later prehistoric agriculture in the first volume of The Agrarian History of England and Wales was hailed by reviewers as a 'masterpiece of informed synthesis'. In The Farming of Prehistoric Britain Dr Fowler, a foremost authority on agrarian archaeology, has revised and updated his original work to provide an accessible and comprehensive survey of the evolution of British farming and its landscape during the last two millennia BC. Emphasizing past gains in knowledge from experimental, aerial and field archaeology, Dr Fowler demonstrates how the application of archaeological approaches to agrarian history has made the subject central to our understanding of the prehistoric period. Accompanied by a wealth of illustrations, he examines the composition, distribution and farming activities of the human population of the British Isles in the light of research into its environment, capabilities, settlements and field systems. He describes the evidence for, and the techniques and technology of, arable and pastoral farming, and concludes by discussing some cultural, social and economic achievements of the agrarian communities of later prehistoric Britain.
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Mrs. Hill's Southern Practical Cookery and Receipt Book
Originally published in 1867 as Mrs. Hill's New Cook Book this encyclopedic treasury of recipes, cooking advice, and household hints brims with insight into the culinary heritage of the South in general and Georgia in particular. With its return to print, the charming volume revises popular legends about the food ways of the Old South, revealing both the bounty of the Southern table and the expertise of the Southern cook.Annabella P. Hill (1810-1878), a socially prominent woman whose rural Georgia kitchen centered on an open fireplace, records the end of an age in American culinary history and adroitly chronicles the cookery of the South. She proves that nineteenth-century Southerners ate a veritable smorgasbord and that rural Southern cooks were more cosmopolitan in their culinary knowledge than has been previously thought. Many of the instructions here--including those for blending and roasting coffee beans--remain pertinent for the contemporary gourmand. To this portrait of Southern gastronomy, Damon L. Fowler adds a biographical sketch of Hill, an explanation of the customs that shaped her writings, and a glossary to assist in translating these time-honored recipes to the modern kitchen.
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