EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of books written between 1475 and 1700 can be delivered to your doorstep in individual volumes of high quality historical reproductions. This collection combines the commercial aspects of food handling, preservation and supply to the more specific aspects of canning and preserving, meat carving, brewing beer and even candy-making with fruits and flowers, with a large resource of cookery and recipe books.
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Provision for the poor in time of dearth and scarcity. Where there is an account of such food as may be easily gotten when corns are scarce, or unfit for use: and of such meats as may be used when the ordinary provisions fail, or are very dear.Sibbald, Robert, Sir, 1641-1722.Attributed to Robert Sibbald by Wing.Includes bibliographical references.24 p.Edinburgh: Printed by James Watson, Wing (2nd ed.), / S3726AEnglishReproduction of the original in the University of Glasgow Library
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