Book Review - A History of Food in 100 Recipes by William Sitwell

This is much more of a history book than Who put the Beef into Wellington? Sitwell, a British TV and magazine foodie goes back in time to identify when foods first emerged and the historical contexts. Bread, porridge, roast beef, tomato sauce, oatmeal cookies and ice-cream sodas are a small fraction of what is covered. Including fragments from the earliest known writing about the dish, Sitwell's purpose isn't to help you cook it, but to appreciate its history. Find out why the tomato was viewed with great suspicion in Europe to begin with - apart from anything else, The Axtecs ate them but they also ate people…. , but it went on to be one of the essential ingredients of many cuisines. I found this a fascinating but slow read – a few chapters at a time. Be warned with both of these two food books you will experience a great need to read bits aloud to your nearest and dearest! Wendy