You might imagine that the diet of our pre-historic ancestors would have consisted of little more than gruel with bread and small amounts of meat. But new research by the historian Jacqui Wood has revealed the complexity of Iron Age meals.
She's the author of a new book, Prehistoric Cooking, as well as the founder and director of the Cornwall Celtic Village near Truro.
Debbie Manners invited herself to dinner. Read the recipes Prehistoric Cooking, Jacqui Wood, Tempus Publishing; ISBN: 0752419439, 拢15.99
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