'Fascinating... A vivid account' - Philippa Gregory, The Times 'Moore's prose is witty. Her book is full of arresting detail and thoughtful comment' - Sunday Ti

Apricot wine and stewed calf’s head, melancholy medicine and "ointment of roses." Welcome to the cookbook Shakespeare would have recognized. Preserving on Pap

Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare t

David B. Goldstein argues for a new understanding of Renaissance England from the perspective of communal eating. Rather than focus on traditional models of int

In preparing a book of etiquette for ladies, I would lay down as the first rule, "Do unto others as you would others should do to you." You can never be rude if