A History of Food in 100 Recipes


by New Day Producers


Posted on June 19, 2013 at 11:35 AM

Updated Wednesday, Jun 19 at 1:07 PM

A new book takes a savory and sweet approach to world history. A HISTORY OF FOOD IN 100 RECIPES is filled with glimpses of the different centuries and the foods that were popular at the time. Author William Sitwell is a food writer, author and television host. He joined Suzie and Jim to give us a food history lesson  - and prepare a simple mussels dish from the year 1440.

Here's how the recipe appeared in the original text that William discovered (page 58 in the book):

Muscules in shelle (Mussells in white wine sauce)

"Take and pike faire musculis, And cast hem in a potte; and caste hem to, myced oynons, And a good quantite of peper and wyne, And a lite vynegre; And assone as thei bigynnet to gape, take hem from pe fire, and serue hit forthe with the same brot in a diss al hote." (From: Boke of Kokery, author unknown)

William will discuss and sign copies of A HISTORY OF FOOD IN 100 RECIPES tonight (Wednesday, June 19) from 6:30 - 8:30 pm at Book Larder in Seattle. Please click here for more information about the event.

For more information about the book, please click here.

For more information about William's other writings and television work, visit his website: www.williamsitwell.com

Find A HISTORY OF FOOD IN 100 RECIPES on Facebook.

Follow William on Twitter:  @WilliamSitwell