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Compilation of cooking habits and recipes on the British Isles. Reprint of the 1902 original edition.
This work is known as the best golf book ever. It was written nearly 100 years ago and is one of the rarest and most sought-after books in the whole literature of golf. The book also contains all 64 paintings by Harry Rountree. For anyone who likes this game, this is absolutely an indispensable must-read book.
Animal Life of the British Isles by Edward step discusses a guide to the Mammals, Reptiles, and Batrachians of Wayside and Woodland. This book is a great work that has been considered important throughout human history. The book is loaded with various animal life preservation and history behind their existence.
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so. In this important book, author Carwyn Graves travels Wales to uncover the country’s traditional foods and meet the people making them today. There are the owners of a local Carmarthenshire chip shop who never forget a customer, the couple behind Anglesey’s world-renowned salt company Halen Môn, and everyone else in between – all of them have unique and compelling stories to tell about how they contribute to the past, present and future of Welsh food. This is an evocative and insightful exploration of an often overlooked national cuisine, shining a spotlight on the importance – environmentally and socially – of keeping local food production alive.
The Butterflies of the British Isles is a naturalist work by Richard South. It depicts the different butterflies known to man, from the stages of crawling caterpillars eating plant leafage to full-grown specimens assisting in plant fertilization.
A fascinating tour through the evolution of the human diet and how we can improve our health by understanding our complicated history with food. There are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole grains are healthy, whole grains are a disaster; eat everything in moderation; eat only certain foods--and on and on. In 100 Million Years of Food, biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Today many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called Western diseases, such as cancer, heart disease, and obesity.
This history book is concise but very detailed and the author has succeeded in covering major events and figures in just enough detail to give understanding and knowledge, but not so much that the reader feels swamped by information. It covers the period from earliest times to 1900.
The British Woodlice is a book by Wilfred Mark Webb. It presents a thesis on the terrestrial isopod shellfish that occur in in abundance throughout the British Islands and explains their role within the biological habitat.
Presents recipes for beverages, eggs, cheese, soups, vegetables, seafood, meats, and desserts, listing traditional holidays associated with the foods, and other folk beliefs and correspondences.